Harvest Bowl

Name: Harvest Bowl
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: Air Fryer/Roasted Sweet Potatoes ((optional)); 1 (15-ounce) can chickpeas (drained and rinsed (or 1 1/2 cups cooked)); 5 cups chopped red cabbage; 1/4 teaspoon turmeric; 1/2 teaspoon ground cumin; 1/2 teaspoon cinnamon; 1/2 teaspoon garlic powder; Salt (to taste); 1/3 cup pecans (or walnut halves, or chopped almonds); 1/4 cup pepitas ((pumpkin seeds)); 1/3 cup dried cranberries ((preferably unsweetened)); 5 tablespoons tahini; 2 tablespoons balsamic vinegar ((preferably high quality)); 2 teaspoons Dijon mustard; 1 teaspoon maple syrup (or to taste); 1 1/2 teaspoons apple cider vinegar (or lemon juice to taste); 1/4 teaspoon garlic powder; Salt to taste

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This 20-Minute grain-free Harvest Bowl with roasted cabbage and crispy chickpeas is healthy, vegan, and delicious. Tossed with Creamy Tahini Balsamic Dressing. Gluten-free.

Roasted red cabbage, chickpeas, pecans, pepitas, and dried cranberries in creamy dressing in a glass bowl with a wooden spoon. — Chickpeas add plant-based protein to this creamy roasted cabbage Harvest Bowl.

This fall bowl is healthy, tastes amazing, and comes together quickly. Plus, this is a sheet-pan recipe, which means clean up is a breeze. Make this Harvest Bowl ahead of time and pack it for lunch.

Serve this Harvest Bowl on its own, or serve it with my Air Fryer Sweet Potatoes for a quick weeknight dinner.

This fall bowl was inspired by my Warm Brussels Sprout Salad with Lentils on this site, as well as this stuffed Roasted Kabocha Squash Recipe.

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👩🏼‍🌾 Ingredients
🍠 Substitutions
📖 Instructions
💡 Expert Tips
🙋🏽‍♀️ Recipe FAQs
🍽 Related Recipes
👩🏽‍🍳 Made This Recipe
📖 Recipe
💬 Comments

👩🏼‍🌾 Ingredients

Three sweet potatoes, red cabbage, pecans, pepitas, olive oil, dried cranberries, spices, chickpeas, balsamic vinegar, tahini, lemon juice, garlic powder, maple syrup, and Dijon. — Ingredients for making the Harvest Bowl with Creamy Balsamic Dressing.

Sweet potatoes and olive oil are optional for making Harvest Bowl-Loaded Sweet Potatoes.
Red Cabbage is packed with nutrients and antioxidants.
Chickpeas add protein, fiber, and iron.
Dried cranberries are loaded with vitamins and antioxidants. I prefer to use unsweetened.
Pepitas (pumpkin seeds) add protein, heart healthy fats, and a welcomed crunch.
Tahini gives the Balsamic Dressing a delicious creaminess. It is a paste made from toasted ground sesame seeds, with a rich, nutty taste that goes well in dressings, dips, and spreads such as hummus. It's rich in heart healthy fats and a good source of calcium and iron.

See recipe card for quantities.

🍠 Substitutions

Sweet potatoes - optional for making the Harvest Bowl-Loaded Sweet Potatoes
Lemon juice - you can use apple cider vinegar instead, but use less to taste
Pecans - substitute with walnut halves, chopped hazelnuts, chopped almonds, or pistachios
Pepitas (pumpkin seeds) - use sunflower seeds instead or omit entirely
Chopped apples - add them for serving for a delicious crunch

Try this Kale & Sweet Potato Wild Rice Bowl for another quick and easy fall recipe. Visit my Veggie Bowls Recipes page for more easy and balanced vegan bowl dinner ideas.

📖 Instructions

Sweet potatoes are optional.

Four air fryer roasted sweet potatoes on a wire mesh baking sheet.

Step 1. Optional for sweet potatoes: Use an air fryer or oven to cook the sweet potatoes. For the oven, preheat to 400ºF. Follow the Air Fryer Sweet Potatoes recipe on this website.

Chickpeas, red cabbage, and spices on a silicone mat on a baking sheet next to white bowls with dried cranberries, pumpkin seeds, and pecans.

Step 2. Roast the cabbage and chickpeas with the sweet potatoes (if making) for the last 15 minutes of cooking. Otherwise, roast them at 400ºF for about 15 minutes, or until the chickpeas are golden brown. Toss after 7 minutes. Add the pecans and pepitas to the same baking sheet for the last 6 minutes of cooking.

Beige creamy balsamic tahini dressing in a white bowl with a whisk next to a bowl of dried cranberries and pumpkin seeds.

Step 3. Mix the balsamic vinegar, tahini, Dijon, maple syrup, garlic powder, lemon juice, salt, and pepper in a medium bowl. Add warm water as needed.

Roasted red cabbage, pecans, pepitas, chickpeas, and spices in a glass bowl next to a bowl of dried cranberries and glass or pumpkin seeds.

Step 4. Mix the chickpeas, cabbage, pecans, pepitas, and cranberries in a large bowl. Mix to combine.

For serving: Toss the Harvest Bowl with about one half of the dressing, or to taste. Serve as is, or use as a topping for baked sweet potatoes.

Sliced orange sweet potato stuffed with roasted chickpeas, red cabbage, dried cranberries, pecans, pepitas, and creamy dressing. — Scoop out some of the flesh of the sweet potatoes before loading them with this grain-free Harvest Bowl.

💡 Expert Tips

The chickpeas, cabbage, pecans, and pepitas can cook in the air fryer or oven alongside the sweet potatoes (if making) for the final 15 minutes. Pay close attention to the pecans and pepitas as they burn easily.
Do not overcrowd the chickpeas and red cabbage. Use an additional baking sheet as needed. Spread them out in a single layer for roasting.
Storage: Add the creamy balsamic dressing for serving. Refrigerate any remaining Harvest Bowl in an airtight container for up to 4 days. Serve chilled or at room temperature. Store any remaining dressing in an airtight container for up to 5 days. Refrigerate Air Fryer Sweet Potatoes in an airtight container for 4 to 5 days. Reheat them in the air fryer, microwave, or oven.
Freezing: Let the baked sweet potatoes cool completely, then store them whole in a freezer-safe container and freeze for up to 2 months. Thaw them in the refrigerator and reheat them in the air fryer, microwave, or oven. I do not recommend freezing the Harvest Bowl.

🙋🏽‍♀️ Recipe FAQs

Can I make the Harvest Bowl ahead of time?

Yes! Roast the chickpeas, cabbage, and sweet potatoes (if using), and make the dressing ahead of time. Refrigerate in three separate containers. Add the pecans, pepitas, and cranberries to the roasted veggies for serving. Serve chilled or reheat in the oven at 375ºF until warm. Toss with dressing. For the loaded sweet potatoes, reheat them in the air fryer, microwave, or oven before loading.

What Do You Put in a Fall Bowl?

Roasted Brussels sprouts, carrots, butternut squash, fresh greens, brown or wild rice, quinoa, farro, kale, sliced apples, are all suitable for making Harvest Bowls. Use any creamy dressing.

Is this Harvest Bowl Gluten-Free?

This grain-free fall bowl is gluten-free. Make sure the dressing condiments are labeled gluten-free if you are allergic or sensitive to gluten.