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warm harvest grain bowl // cait's plate

warm harvest grain bowl

  • Author: Cait
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 1 large grain bowl; 2 smaller grain bowls 1x
  • Category: lunch


this comforting warm harvest grain bowl combines wild rice with hearty roasted vegetables, chickpeas and creamy feta cheese for a winter bowl you’ll come back to time & time again!


  • 1 cup wild rice (brown rice, farro or quinoa would also work well!)
  • 12 handfuls kale, stems removed, chopped into bite sized pieces
  • 1 cup roasted brussel sprouts halves (see recipe below)
  • 1 cup roasted sweet potatoes cubes (see recipe below)
  • 1/2 cup canned chickpeas, drained & rinsed (warm roasted chicken also goes well here)
  • 1/41/3 cup feta cheese
  • 23 tablespoons dried cranberries
  • 12 tablespoons walnuts, roughly chopped
  • Olive oil
  • Salt & pepper to taste
  • Dressing of choice


For the Roasted Veggies:

  1. Preheat oven to 425 degrees F and line a baking sheet with parchment paper.
  2. Halve brussel sprouts and peel sweet potato, cubing into 2 inch pieces
  3. Drizzle parchment paper with olive oil (~2 tsp) then place prepared veggies in a single layer.  Add another drizzle of olive oil, then toss to coat the veggies.
  4. Sprinkle with salt and pepper, as desired.
  5. Roast for 20-30 minutes or until veggies are just fork tender.

For the Bowl:

  1. While veggie cook, prepare grain of choice.
  2. In a large bowl, layer wild rice, kale, roasted brussel sprouts, roasted sweet potatoes, chickpeas, feta cheese, dried cranberries and walnuts.
  3. Sprinkle with salt & pepper as desired, then toss salad with dressing of choice and enjoy!


  1. I like to cook my rice in the Instant Pot.  To do so, I combine 1 cup wild rice with 1 cup cold water then, with the valve in the “sealed” position, I set to cook on High Pressure for 15 minutes.  Allow to sit for 10 minutes to naturally release pressure.  Fluff with a fork, then serve. 
  2. You can choose to massage the kale (mix kale leaves with 1 tablespoon olive oil, 2 teaspoons lemon juice and a pinch of salt, then massage with your hands for 3 minutes or until leaves are tender) or you can just chop small and toss well once the salad is dressed.

Keywords: lunch, vegetarian, grain bowl, kale, easy meal

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