Save My downstairs neighbor knocked one October evening holding a bag of Brussels sprouts she couldn't use before leaving town. I tossed them with sweet potatoes I'd been ignoring and whatever else looked lonely in my fridge. The result was so good I ate it cold for breakfast the next morning, standing at the counter in my socks. That scrappy dinner became this bowl, and now I make it every time the air starts to smell like wood smoke.
I brought this to a potluck where someone's aunt asked for the recipe three times because she kept forgetting to write it down. She told me later she'd made it for her book club and they spent twenty minutes talking about it instead of the novel. I love when food does that, when it interrupts the plan and becomes the conversation. It's not fancy, but it has presence.
Ingredients
- Wild rice: It has a nutty chew that holds up to everything else in the bowl, plus it doesn't turn mushy if you make this ahead.
- Sweet potatoes: Peel them so they caramelize better, the edges get sweet and slightly burnt in the best way.
- Brussels sprouts: Halve them so the cut sides can brown and crisp, that's where all the flavor hides.
- Chickpeas: Pat them completely dry or they'll steam instead of crisp, this step matters more than you think.
- Kale: Massage it with salt to break down the tough fibers, it transforms from scratchy to silky in your hands.
- Apple: Use something crisp like Honeycrisp or Granny Smith, it adds a snap that balances the roasted vegetables.
- Celery: Slice it thin so it blends in but still gives you that fresh, watery crunch.
- Almonds: Toast them if you have an extra minute, but honestly they're fine straight from the bag.
- Feta: The salty creaminess pulls everything together, don't skip it unless you absolutely have to.
- Smoked paprika: This is what makes the chickpeas taste like something you'd pay extra for at a cafe.
- Apple cider vinegar: It brightens the dressing without making it taste like salad, just a little sharpness to wake things up.
- Maple syrup: A tiny bit of sweetness in the dressing echoes the roasted sweet potatoes and makes the whole bowl feel intentional.
Instructions
- Get the oven ready:
- Preheat to 425°F and line two baking sheets with parchment so nothing sticks. You'll thank yourself later when cleanup takes thirty seconds.
- Prep the vegetables:
- Toss sweet potatoes and Brussels sprouts with olive oil, salt, and pepper, then spread them out so they're not crowded. They need space to roast, not steam.
- Season the chickpeas:
- Toss them with olive oil, smoked paprika, garlic powder, salt, and pepper on the second sheet. Make sure they're in a single layer or they won't get crispy.
- Roast everything:
- Slide both sheets into the oven for 25 to 30 minutes, tossing halfway through. The vegetables should be golden and the chickpeas should sound hollow when you shake the pan.
- Cook the wild rice:
- Combine rice and water or broth in a saucepan, bring it to a boil, then lower the heat and cover. Let it simmer for 35 to 40 minutes until the grains pop open and turn tender.
- Massage the kale:
- Rub the chopped leaves with a pinch of salt for a minute or two. You'll feel it soften under your fingers, and the color will deepen to a glossy green.
- Whisk the dressing:
- Combine olive oil, apple cider vinegar, Dijon, maple syrup, salt, and pepper in a small bowl. Taste it and adjust, it should be tangy but not sharp.
- Build the bowls:
- Divide kale, wild rice, roasted vegetables, chickpeas, apple, and celery among four bowls. Arrange them however looks good to you, there's no wrong way.
- Finish and serve:
- Drizzle each bowl with dressing, then scatter almonds and feta on top. Serve it warm or let it chill, both ways are worth your time.
Save I made this the week my friend moved across the country, and we ate it on her empty living room floor surrounded by boxes. She said it tasted like the best parts of fall without any of the heaviness. We toasted with cheap wine in paper cups, and she took a container of it on the plane the next morning. Food doesn't fix goodbyes, but it helps.
Make It Your Own
Swap wild rice for quinoa if you're short on time, it cooks in fifteen minutes and soaks up the dressing beautifully. You can also use brown rice, farro, or even leftover grains from another meal. I've made this with roasted butternut squash instead of sweet potatoes when that's what I had, and it was just as good. If you want it vegan, skip the feta or use a plant-based version, the bowl is hearty enough to stand on its own.
Storage and Leftovers
This keeps in the fridge for up to four days, and honestly it gets better as it sits because the flavors marry. Store the dressing separately if you can, so the greens don't wilt. I like to portion it into containers on Sunday and grab one for lunch throughout the week. You can eat it cold, or warm just the grains and vegetables for a minute in the microwave. The chickpeas will lose some crispness over time, but they're still tasty.
Serving Suggestions
I've served this as a main dish with crusty bread on the side, or as a hearty side next to roasted chicken. It's also great for potlucks because it travels well and doesn't need to be kept hot. If you want to stretch it further, add a fried egg on top or a scoop of hummus on the side. A crisp white wine like Sauvignon Blanc is perfect with it, or just pour yourself a glass of cold water with lemon.
- Toss in dried cranberries or pomegranate seeds for a pop of sweetness.
- Add pumpkin seeds instead of almonds if you need it nut free.
- Drizzle with tahini instead of the vinaigrette for a creamier finish.
Save This bowl is what I reach for when I want something that feels like taking care of myself without a lot of fuss. I hope it lands on your table during a moment when you need something nourishing and bright.
Kitchen Q&A
- → Can I make this ahead of time?
Absolutely. This bowl stores beautifully for 4-5 days. Keep the dressing separate and add just before serving to maintain freshness. The flavors actually develop and meld better after a day or two.
- → What can I substitute for wild rice?
Quinoa, brown rice, or farro work well as alternatives. Adjust cooking times accordingly—quinoa takes about 15 minutes, while brown rice needs 40-45 minutes to become tender.
- → How do I make it vegan?
Simply omit the feta cheese or replace it with a plant-based feta alternative. You could also use avocado or extra nuts for creaminess. The rest of the bowl is naturally vegan.
- → Can I use frozen vegetables?
Frozen Brussels sprouts and sweet potato cubes work in a pinch, though fresh vegetables yield better texture and roasting results. Thaw and pat them completely dry before roasting to prevent sogginess.
- → Why massage the kale?
Massaging kale with salt breaks down tough cellulose fibers, making it tender and less bitter. This simple step transforms raw kale from tough and chewy to silky and enjoyable in just 1-2 minutes.