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Healthy Fall Harvest Bowl with Sweet Potatoes & Chickpeas

Introduction

Savor the comforting flavors of the season with this Healthy Fall Harvest Bowl featuring roasted sweet potatoes and chickpeas. Packed with nutrient-dense ingredients and topped with a zesty tahini dressing, this dietitian-approved recipe is the ultimate easy autumn meal. It’s perfect for busy weeknights, meal prepping, or sharing with friends on a cool evening—it looks as good as it tastes and is loaded with wholesome flavor.

Why You’ll Love This Autumn Harvest Bowl

This bowl is a crowd-pleaser because it effortlessly combines roasted vegetables and protein-rich chickpeas into a colorful and satisfying meal. The caramelized sweetness of the sweet potatoes balances with hearty grains, crunchy seeds, and a savory dressing for a complete, one-bowl dinner. The recipe is easily customizable, making it a stellar option for those following vegetarian, vegan, or gluten-free diets.

Dietitian-Approved Ingredients for Nourishing Bowls

The star ingredients—sweet potatoes and chickpeas—deliver fiber, vitamins A and C, and plant-based protein. A mix of sautéed kale, cooked quinoa, and toasted seeds rounds out this hearty, autumn-inspired dish. The creamy tahini-lemon dressing not only elevates flavor but also provides healthy fats, making this a filling and balanced dinner choice recommended by dietitians.

Effortless Assembly for Busy Weeknights

This meal couldn’t be easier to prepare. Simply roast the sweet potatoes and chickpeas on a sheet pan while your grains cook on the stovetop. Massage kale or spinach for a tender, nutritious base, then top with the roasted mix and drizzle with homemade dressing. It’s a process fit for both beginners and seasoned home cooks who want maximum flavor with minimal fuss.

Serving Suggestions for Your Harvest Bowl

Serve your fall harvest bowl warm, straight from the oven, or make it ahead for easy lunches. Top with roasted pumpkin seeds or pecans for crunch, and swap in veggies like Brussels sprouts or cauliflower for variety. This flexible bowl also pairs beautifully with fresh apple slices or dried cranberries to amplify autumn flavors even more.

Nutritional Information and Serving Size

This recipe yields 4 hearty bowls, each packing about 400-450 calories, plus plenty of fiber, protein, and essential micronutrients. It’s designed as a balanced meal with brain-healthy fats, satisfying complex carbs, and nourishing greens—a wholesome choice for any day of the week.

Healthy Fall Harvest Bowl with Sweet Potatoes & Chickpeas (Recap)

With its vibrant colors and blend of seasonal flavors, this bowl is the definitive easy autumn meal. You’ll love the satisfying crunch, the warming roasted vegetables, and the nourishing simplicity of a dietitian-approved dinner.

Ingredients

2 medium sweet potatoes, peeled and cubed

1 can (15 oz) chickpeas, drained and rinsed

1 tablespoon olive oil

1 teaspoon smoked paprika

1 teaspoon ground cumin

Salt and pepper, to taste

2 cups kale or spinach, chopped

2 cups cooked quinoa (or brown rice)

1/4 cup pumpkin seeds or chopped pecans

For the tahini lemon dressing:

3 tablespoons tahini

Juice of 1 lemon

1 tablespoon maple syrup or honey

2 tablespoons warm water (more as needed)

Pinch of salt

Optional: sliced apple or dried cranberries for topping

💡Meal Planning Tip: Save this recipe to automatically generate an organized shopping list with all ingredients sorted by store section—perfect for efficient grocery trips and making autumn meal planning easier than ever!

Instructions

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper.
In a large bowl, toss the cubed sweet potatoes and chickpeas with olive oil, smoked paprika, cumin, salt, and pepper until well coated.
Spread sweet potatoes and chickpeas evenly on the prepared baking sheet. Roast for 25-30 minutes, stirring halfway through, until sweet potatoes are tender and chickpeas are crispy.
While roasting, cook quinoa or brown rice according to package directions.
Massage kale or spinach with a drizzle of olive oil and a pinch of salt until leaves are tender (about 1 minute).
In a small bowl, whisk together tahini, lemon juice, maple syrup (or honey), warm water, and a pinch of salt. Add additional water as needed to thin to desired consistency.
Assemble bowls: Start with a base of quinoa, top with kale or spinach, roasted sweet potatoes and chickpeas, and a sprinkle of pumpkin seeds or pecans. Drizzle generously with tahini lemon dressing.
Finish with optional sliced apple or dried cranberries for an extra seasonal touch.

Weekly Meal Planning

This harvest bowl makes meal prep a breeze, allowing you to enjoy wholesome dinners or on-the-go lunches all week long. Save and schedule this recipe to plan out your autumn meals with ease—automatically creating smart shopping lists that combine ingredients from all your planned recipes.

Planning Benefits:

Calculates total ingredient quantities across multiple meals
Sorts shopping lists by grocery store sections for quick trips
Prevents duplicate purchases and forgotten items
Keeps your weekly meal prep organized and stress-free

Pro tip: When planning multiple fall meals, schedule recipes together to see where ingredients overlap and minimize food waste—CookifyAI will add up all those chickpeas and sweet potatoes for you!