Harvest Bowl
This Harvest Bowl with roasted cabbage and crispy chickpeas is healthy, vegan, and delicious. Tossed with creamy balsamic dressing. Serve on its own, or as a topping for baked sweet potatoes. Gluten-free.
Servings: 4 people
Calories: 379kcal
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.
Video
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
Calories: 379kcal | Carbohydrates: 43g | Protein: 13g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Sodium: 87mg | Potassium: 647mg | Fiber: 10g | Sugar: 9g | Vitamin A: 1283IU | Vitamin C: 65mg | Calcium: 128mg | Iron: 5mg
