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.
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
- 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.
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.
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.
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.
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.
💡 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
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.
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.
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.
🍽 Related Recipes
👩🏽🍳 Made This Recipe
Share your Harvest Bowl creation with me on Instagram. It makes my day to see you recreate my recipes.
I would love it if you would ⭐️ rate this recipe and leave a comment. Thank you in advance.
📖 Recipe
Harvest Bowl
Ingredients
- Air Fryer/Roasted Sweet Potatoes (optional)
For the Harvest Bowl:
- 1 (15-ounce) can chickpeas drained and rinsed (or 1 ½ cups cooked)
- 5 cups chopped red cabbage
- ¼ teaspoon turmeric
- ½ teaspoon ground cumin
- ½ teaspoon cinnamon
- ½ teaspoon garlic powder
- Salt to taste
- ⅓ cup pecans or walnut halves, or chopped almonds
- ¼ cup pepitas (pumpkin seeds)
- ⅓ cup dried cranberries (preferably unsweetened)
For the Creamy Balsamic Tahini Dressing:
- 5 tablespoons tahini
- 2 tablespoons balsamic vinegar (preferably high quality)
- 2 teaspoons Dijon mustard
- 1 teaspoon maple syrup or to taste
- 1 ½ teaspoons apple cider vinegar or lemon juice to taste
- ¼ teaspoon garlic powder
- Salt to taste
Instructions
- Optional for sweet potatoes: Use an air fryer or oven to cook the sweet potatoes. For the oven, preheat to 400ºF. See linked sweet potato recipe in ingredient list and follow.
- Prepare the cabbage and chickpeas: Toss the chickpeas and cabbage in olive oil, turmeric, cumin, cinnamon, garlic powder, and salt. Transfer to a large rimmed baking sheet in a single layer. Do not overcrowd. Use an additional baking sheet as needed.
- 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, and add the pecans and pepitas to the same baking sheet for the last 6 minutes of cooking.
- Make the dressing: Add the tahini, balsamic vinegar, Dijon mustard, maple syrup, apple cider vinegar, garlic powder, and 2 tablespoons warm water to a medium bowl. Mix well until smooth. Add more warm water as needed until the desired consistency. Season with salt.
- Combine: Transfer the chickpeas, cabbage, pecans, pepitas, and cranberries to a large bowl. Mix to combine.
- For serving: Toss the warm salad with about one half of the dressing, or to taste. Serve as is, or use as a topping for baked sweet potatoes.
- Optional for sweet potatoes: Once the sweet potatoes are cool enough to handle, scoop out some of the flesh. Load the potatoes with the warm salad. Drizzle with more dressing as desired.
Notes
- The chickpeas, cabbage, pecans, and pepitas can cook in the air fryer or oven alongside these 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.
Nutrition
This information is provided as a courtesy and is an ESTIMATE only. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe.
Cammy
While not the prettiest dish, at least at our house, this is killer delicious!! My husband said he would eat it every night! I even forgot the cranberries. Thanks for a winner!
Nisha Melvani
It makes me so happy to read this. Thank you for commenting. Have a lovely day.
mvds
What happens with the cranberries?
Nisha Melvani
Just updated to include. Thanks.
Denise Mutschler
Hello - very excited to make this dish, but instructions say to toss cabbage and chick peas in olive oil, but doesn't say how much. Perhaps it doesn't matter? Just enough to coat perhaps? Thanks!
Nisha Melvani
Hi! Yes, just to coat. A drizzle.
Amina
This is quick and easy with great autumnal flavours. Love it!
Nisha Melvani
You can enjoy this bowl with or without the roasted sweet potatoes. It's so good!
Neena Chandiramani
Cabbage and chick peas - two of my faves❤️
Nisha Melvani
Me too! Enjoy!