This Roasted Winter Harvest Bowl is the perfect healthy vegan recipe during the colder months. It’s created with seasonal produce & is completely customizable. Enjoy this hearty bowl for an easy weeknight dinner or save for meal prep!

Roasted Winter Harvest Bowl recipe with butternut squash, chickpeas, brussel sprouts, sliced apples, kale, and maple dijon vinaigrette, with a fork in it, sitting on a wood cutting board.

In need of a comforting & nourishing meal during the colder months?! Well, you’re in luck, because this Roasted Winter Harvest Bowl recipe is all that & more.

This hearty creation includes crispy chickpeas, roasted butternut squash and brussels sprouts, chopped apple, massaged kale, & a maple dijon vinaigrette. Every bite is a mouthful of deliciousness to say the least.

While this is technically a winter bowl recipe, you can most definitely enjoy it during the fall months too (since the produce is relatively the same).

Regardless if it’s winter or fall everyone will be fully satisfied with this healthy vegan bowl!

Why You’ll Love This Roasted Winter Harvest Bowl Recipe

Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This vegan bowl has it all.
Best Seasonal Bowl: The ingredients found in this creation are perfect for the fall + winter months.
Great for Meal Prep: This Roasted Winter Harvest Bowl stores well in the fridge, making it the perfect vegan recipe to meal prep for healthy dinners throughout the week.

Healthy Roasted Winter Harvest Bowl recipe with butternut squash, chickpeas, brussel sprouts, sliced apples, kale, and maple dijon vinaigrette, with a fork in it, sitting on a wood cutting board.

Ingredients

Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as some fiber + plant protein.
Organic Butternut Squash: You can buy a whole organic butternut squash and chop it yourself or you can buy pre-cut organic butternut squash! I personally love organic honeynut squash!
Organic Brussel Sprouts: These sprouts are the perfect addition. They’re full of vitamins, fiber, and minerals too.
Organic Apple: I used Honeycrisp, because it’s my favorite, but any kind will work!
Organic Kale: Any kind of greens that you have on hand will work if you don’t have kale.
Organic Maple Dijon Dressing: A combination of olive oil, apple cider vinegar, pure maple syrup, dijon mustard, minced garlic, sea salt, & black pepper, are whisked together to drizzle over our salad.
Organic Pumpkin Seeds: Also known as peptides, are sprinkled over the top!

How To Make

Roast. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve. Divide greens, roasted vegetables, and crispy chickpeas between bowls. Top the chopped apple, dressing, and seeds. Enjoy!

Tips for Making this Healthy Vegan Bowl Recipe Perfectly

Organic Substitutes: Use your favorite type of greens, vegetables, and apples.
Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.
Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout too.

Storing & Reheating

This Roasted Winter Harvest Bowl is the perfect healthy vegan recipe for leftovers & meal prep!

Fridge Storage. Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, apple, dressing, & seeds.

Healthy Vegan Roasted Winter Harvest Bowl recipe with butternut squash, chickpeas, brussel sprouts, sliced apples, kale, and maple dijon vinaigrette, with a fork in it, sitting on a wood cutting board.

More Healthy Vegan Winter Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Roasted Winter Harvest Bowl

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Main Dish
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

CHICKPEAS & VEGETABLES

1 (15-oz) can chickpeas, drained
3 cups butternut squash, peeled & cubed
2 cups brussel sprouts, trimmed & quartered
2 tsp avocado oil
Sea salt & black pepper, to taste

MAPLE DIJON VINAIGRETTE

¼ cup extra-virgin olive oil
2 tbsp apple cider vinegar
1 tbsp pure maple syrup
2 tsp dijon mustard
2 garlic cloves, minced
Sea salt & black pepper, to taste

KALE

5 cups kale, stems removed, chopped
Sea salt, pinch

BOWL

1 apple, sliced or chopped
¼ cup pumpkin seeds

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Instructions

Roast. Preheat the oven to 425 degrees F. On a baking sheet, add the drained chickpeas & chopped vegetables. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
Maple Dijon Dressing. In a mixing bowl, combine the dressing ingredients and whisk to combine.
Serve. Divide greens, roasted vegetables, and crispy chickpeas between bowls. Top the chopped apple, dressing, and seeds. Enjoy!

Notes

Organic Substitutes: Use your favorite type of greens, vegetables, and apples.

Baking: Be sure to flip the chickpeas & vegetables halfway, as this ensures even baking.

Always Massage the Kale: Trust me on this one. Kale leaves can be very tough & chewy if not messaged. So, make sure to massage the kale leaves for at least 2 minutes – you’ll get a nice hand workout too.

Storing & Reheating: Transfer ingredients to separate air-tight glass containers & refrigerate for up to 4 days. To reheat, preheat the oven to 350 degrees F. Transfer the chickpeas & vegetables to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with greens, apple, dressing, & seeds.