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Warm Winter Bowl

Featured in Warm Soups & Rich Stews.

Need a cozy, healthy meal? This Harvest Bowl is what you want. Packed with crispy chickpeas, sweet roasted veggies, and a creamy tahini drizzle, it's easy to love. Use any grain as the base, and it’s all about simple yet bold flavors. A flexible, vegan dish that’s great for meal prep too - make it ahead, store the parts separately, and you’re all set for a quick, satisfying meal when hunger strikes.
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Updated on Sat, 05 Apr 2025 22:18:40 GMT
Harvest Bowl Topped with Chickpeas Pin it
Harvest Bowl Topped with Chickpeas | cookbybook.com

As temperatures drop, this hearty winter bowl steps up with bold colors, exciting textures, and deep flavors that feed your hunger and warm your spirit. Each element works magic together - from sweet, caramelized root veggies to the addictively crunchy, well-seasoned chickpeas. The sweet-nutty tahini maple sauce ties everything into what feels just like comfort in a bowl when it's freezing outside.

After trying this dish dozens of times, I've found that success comes from giving each component the right care - thoroughly drying chickpeas for that perfect crunch and cooking veggies at just the right heat for that sweet, browned edge.

Key Ingredient Breakdown

  • Sweet Potatoes: Go for ones that feel heavy with bright orange flesh and no soft spots. Medium ones cook better than huge ones. They should feel dense when you pick them up
  • Beets: Look for smaller ones (about 2-3 inches across) as they're usually sweeter and cook faster. They should feel hard with smooth skin and rich color
  • Chickpeas: If buying canned, pick low-salt options. Make sure you rinse them well and dry them completely for maximum crispness

Step-by-Step Cooking Guide

Getting Chickpeas Ready:
Rinse chickpeas in cold water. Lay them between paper towels. Dry them completely - don't skip this step. Pick off any loose skins. Mix with olive oil and spices. Lay them out on a baking sheet with space between each one. Don't pile them up or they won't get crispy.
Cooking Your Veggies:
Set oven to 425°F exactly. Cut sweet potatoes into 3/4-inch chunks. Peel beets and cut them a bit smaller. Keep beets separated until serving time. Coat each veggie type with oil and seasonings. Spread them out on different pans. Make sure they aren't touching. Turn pans around halfway through cooking time.
Preparing Grains and Sauce:
First toast your grains in a dry pot. Add a little salt to the cooking water. Keep heat low while cooking. While that's happening, stir tahini until it's smooth. Slowly add maple syrup. Add warm water bit by bit until it flows nicely. Taste and add more salt if needed. Keep at room temp until needed.
Putting It All Together:
Start with a warm grain layer on the bottom. Add your roasted veggies next. Sprinkle lots of crispy chickpeas on top. Drop in chunks of creamy avocado. Pour sauce over everything. Top with seeds and fresh herbs. Eat right away while still warm.
Winter Harvest Bowl with Crispy Chickpeas Recipe Pin it
Winter Harvest Bowl with Crispy Chickpeas Recipe | cookbybook.com

I grew up in a family that loved cooking with what each season offered. My mom taught me that winter veggies need extra care to taste their best. I still remember how she'd carefully cut sweet potatoes just right - showing me that taking time with prep leads to amazing flavors.

Mastering Your Oven Space

I've noticed that where you put things in your oven really matters. Middle rack works best for getting veggies tender and browned, while putting chickpeas slightly higher up makes them extra crispy.

Serving at Perfect Warmth

There's a sweet spot for serving this bowl. You want the grains and roasted stuff warm but not piping hot - this way the avocado gets a little soft around the edges without turning to mush.

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

This winter bowl has become my go-to comfort food, showing that healthy eating can be totally satisfying and delicious. The way the sweet maple dressing mixes with warm grains and crunchy chickpeas makes this more than just food - it's a way to enjoy winter's best offerings.

Frequently Asked Questions

→ Do I need to peel the sweet potatoes?
Nope, peeling isn’t necessary. Just scrub them clean - the skin is really nutritious! But if you like them peeled, that's totally fine too.
→ Can I use a different dressing?
Of course! It’s tasty with options like creamy balsamic, honey mustard, or caesar if not sticking to vegan. Go for what you love.
→ Is this good for meal prep?
Yes! Prep everything ahead and store them separately. Just dress and assemble when eating so it stays fresh.
→ How do I get really crispy chickpeas?
Pat them completely dry after washing, and roast them apart from the veggies. Don’t shorten the cooking time - they'll crisp up perfectly with that extra time.
→ What other vegetables can I add?
This is super flexible! Add brussels sprouts, broccoli, roasted carrots, or extra greens like kale or microgreens to mix things up.

Warm Winter Bowl

A hearty Harvest Bowl packed with roasted sweet potatoes, beets, crispy chickpeas, and maple tahini sauce. It's delicious and nutritious!

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

Category: Soups & Stews

Difficulty: Easy

Cuisine: American

Yield: 3 Servings

Dietary: Vegan, Vegetarian, Dairy-Free

Ingredients

→ Main Components

01 1 large beet, peeled and cut into small cubes
02 1 large sweet potato, cubed neatly
03 1 cup any uncooked grain you like (wild or brown rice works great)
04 15 oz can of chickpeas, rinsed and dried

→ Seasonings & Oil

05 A good pinch of salt and pepper
06 1 teaspoon cumin, split between uses
07 1-2 tablespoons of olive oil
08 2 teaspoons garlic powder, divided

→ Maple Tahini Dressing

09 1/4 cup smooth tahini
10 1/2 a tablespoon of apple cider vinegar
11 1 tablespoon pure maple syrup
12 1/8 teaspoon fine salt
13 1 teaspoon soy sauce or tamari, your choice
14 1/4 teaspoon garlic powder
15 1-2 tablespoons cold water, to thin it out

→ Toppings

16 Feta crumbles (vegan option)
17 Some crunchy salted pumpkin seeds
18 A handful of hemp seeds if you want
19 Slices of ripe avocado
20 Spinach or rubbed kale (1-2 cups, optional)

Instructions

Step 01

Set your oven to 425°F. After drying the chickpeas, mix them with olive oil, about a teaspoon of garlic powder, half a teaspoon of cumin, plus some salt and pepper. Spread them on a baking sheet. Bake for half an hour, and give them a stir partway through to ensure even crispiness.

Step 02

On another baking sheet, toss your cubed sweet potatoes and beets with some olive oil, the rest of the garlic powder and cumin, plus a sprinkle of salt and pepper. Roast them for 20 to 25 minutes, flipping halfway, until they're soft and ready to eat.

Step 03

While your veggies are in the oven, prepare your grain of choice following the directions on its package.

Step 04

In a small bowl, combine tahini, maple syrup, apple cider vinegar, soy sauce, garlic powder, and salt. Stir in cold water, little by little, until the dressing is as thick or runny as you'd like.

Step 05

Start with a base layer of cooked grains in your bowl. Add the roasted veggies and crisp chickpeas. You can throw in some greens if you'd like, then finish with your favorite toppings—seeds, feta, avocado—and drizzle on that dressing.

Notes

  1. Choosing gluten-free grains and swapping soy sauce for tamari keeps this dish gluten-free.
  2. Makes a great make-ahead meal! Keep the parts separate, then combine and add dressing right before eating.

Tools You'll Need

  • Two pans for baking
  • A couple of mixing bowls
  • A pot to cook your grains
  • Standard measuring tools

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains soy if you use soy sauce
  • Sesame found in 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