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Warm Winter Bowl

Featured in Ultimate Comfort Food Dishes.

Need a hearty and healthy winter dish? This Warm Harvest Bowl hits the spot with its mix of textures and flavors. The crispy chickpeas, soft roasted sweet potatoes and beets, and maple tahini sauce create a perfect balance. Customize the grains and veggies to suit your taste. It's easy to make, vegan, nutrient-rich, and great for meal prep. All components can be made ahead, so assembling it later is a breeze!
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Un'immagine di una donna con i capelli raccolti in una borsa.
Updated on Tue, 08 Apr 2025 23:38:12 GMT
Harvest Bowl with Crispy Chickpeas Pin it
Harvest Bowl with Crispy Chickpeas | kyliecook.com

When the cold season hits, this hearty harvest bowl delivers a mix of bright colors, various textures, and rich tastes that feed your whole being. Every element works perfectly together - the sweet, caramelized potatoes, the rich beets, and those wonderfully crunchy chickpeas bursting with flavor. That maple tahini sauce ties it all together, making you feel like you're getting a cozy embrace on a chilly afternoon.

After trying many versions, I've found that paying attention to each part makes this bowl special - from making sure the chickpeas are totally dry before roasting for that perfect crunch to cooking veggies at just the right heat for that sweet, browned goodness.

Key Ingredients Breakdown

  • Sweet Potatoes: Go for ones that feel heavy with bright orange flesh. Medium ones cook better than big ones. Make sure they're firm without soft spots
  • Beets: Look for ones that feel dense with smooth skin and rich color. Smaller beets around 2-3 inches wide are usually sweeter and cook faster
  • Chickpeas: For canned ones, pick low-sodium options. Rinse them well and dry them completely for the best crunch

Step-by-Step Cooking Guide

Getting Chickpeas Ready:
Rinse chickpeas well and drain. Put them between paper towels. Dry them completely - this can't be skipped. Pull off any loose skins. Mix with olive oil and spices. Lay them out on a baking sheet without overlapping. Keep them in one layer so they'll crisp up right.
Cooking Your Veggies:
Heat your oven to exactly 425°F. Cut sweet potatoes into 3/4-inch chunks. Peel beets and cut them a bit smaller. Keep beets away from other foods until serving time. Coat each veggie with oil and seasonings. Spread them out on different pans. Don't crowd them or they'll steam instead of roast. Flip the pans around halfway through cooking.
Making Grains and Sauce:
Brown your grains in a dry pot first. Add some salt to the water. Keep it at a gentle bubble while cooking. At the same time, stir tahini until it's smooth. Slowly add maple syrup. Add warm water to thin it out if needed. Try it and add more seasoning if you want. Leave it out at room temp.
Putting It All Together:
Start with a base of warm grains. Add your roasted veggies on top. Sprinkle lots of crunchy chickpeas. Drop in chunks of creamy avocado. Pour sauce over everything. Top with seeds and fresh herbs. Eat while it's still warm.
Winter Harvest Bowl with Crispy Chickpeas Recipe Pin it
Winter Harvest Bowl with Crispy Chickpeas Recipe | kyliecook.com

I grew up in a family that really valued cooking with what's in season, and I learned winter veggies need special care to taste their best. Watching my mom carefully cut sweet potatoes just the right way showed me that taking your time with prep leads to amazing results.

How Heat Works in Your Oven

Your oven racks matter more than you think. I've found that veggies cook most evenly in the middle of the oven, while chickpeas get crispier when placed a bit higher up.

Getting Temps Just Right

Each part of this bowl tastes best at a certain temperature. When you put everything together while grains and roasted stuff are warm but not hot, your avocado gets a little soft without turning to mush.

Close-up Warm Winter Harvest Bowl with Crispy Chickpeas Pin it
Close-up Warm Winter Harvest Bowl with Crispy Chickpeas | kyliecook.com

This harvest bowl has turned into my go-to winter comfort food, showing that good-for-you meals can fill you up and make you happy too. The way that maple tahini sauce mixes with the warm grains and crunchy chickpeas makes it more than just food - it's a real celebration of winter's best offerings.

Frequently Asked Questions

→ Do I have to peel sweet potatoes?
No need! Just give them a good scrub since the skin has nutrients. If you want, you can peel them.
→ Can I switch the dressing?
Totally! Use options like honey mustard, creamy balsamic, or caesar if you’re not sticking to vegan.
→ Is this bowl meal prep-friendly?
For sure! Prep everything ahead and keep separate. Add dressing and toppings right before eating for freshness.
→ How do I get chickpeas super crispy?
Dry them really well after rinsing and bake them on their own. They need the full 30 minutes to crunch up.
→ Can I use different veggies?
Yep! Toss in brussels sprouts, broccoli, carrots, or some greens like kale or microgreens.

Warm Winter Bowl

This filling dish blends crispy chickpeas, roasted sweet potatoes and beets, and creamy maple tahini sauce for a wholesome, satisfying meal.

Prep Time
10 Minutes
Cook Time
30 Minutes
Total Time
40 Minutes
By: Kylie

Category: Cozy & Classic

Difficulty: Easy

Cuisine: American

Yield: 3 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Main Components

01 1 cup uncooked grain of choice (suggested: wild or brown rice blend)
02 1 large beet, peeled and diced into chunks
03 1 large sweet potato, cut into small cubes
04 15 oz can chickpeas, rinsed and drained

→ Seasonings & Oil

05 Salt and pepper, adjust as needed
06 1 teaspoon cumin, split between uses
07 1-2 tablespoons olive oil
08 2 teaspoons garlic powder, split between uses

→ Maple Tahini Dressing

09 1/2 tablespoon apple cider vinegar
10 1/4 teaspoon garlic powder
11 1 tablespoon maple syrup
12 1/4 cup tahini, make sure it’s smooth
13 1 teaspoon tamari or soy sauce
14 1-2 tablespoons cold water, adjust amount to thin dressing
15 1/8 teaspoon salt

→ Toppings

16 Vegan feta crumbles
17 Hemp seeds (optional)
18 Fresh spinach or prepped kale (1-2 cups, optional)
19 Roasted pumpkin seeds with salt
20 Slices of avocado

Instructions

Step 01

Heat the oven to 425°F. After drying the chickpeas with a towel, toss them in olive oil, half the garlic powder, half the cumin, salt, and pepper. Spread them on a tray and bake for 30 minutes, turning them halfway, until crunchy.

Step 02

Take a separate tray, combine the cubed sweet potatoes and beets with olive oil, the rest of the garlic powder, cumin, salt, and pepper. Roast for 20-25 minutes, stirring partway through, until tender when poked.

Step 03

As the veggies bake, follow the directions on your grain package to cook them properly.

Step 04

In a small bowl, stir together tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, and salt. Add cold water a bit at a time until it reaches the consistency you like.

Step 05

Fill your bowls starting with the grain, then pile on the roasted veggies and crispy chickpeas. If you want, add greens, sprinkle with toppings like seeds and avocado, then finish by drizzling the tahini dressing.

Notes

  1. Use tamari instead of soy sauce and gluten-free grains to make this dish gluten-free.
  2. Great for prepping! Keep all the parts separate and add dressing right before eating.

Tools You'll Need

  • Two baking trays
  • Bowls for mixing
  • A pot to cook the grains
  • Standard measuring tools

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy (if using soy sauce)
  • Contains sesame (from tahini)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 515
  • Total Fat: 19 g
  • Total Carbohydrate: 75 g
  • Protein: 16 g