A hearty vegetarian autumn grain bowl made with quinoa, wild rice, kale, and crispy chickpeas. Topped with lemon tahini vinaigrette, this will quickly become your favorite harvest salad.
Course Salad
Cuisine American
Keyword autumm grain bowl, fall grain bowl, warm grain bowl
On a rimmed baking sheet, toss sweet potatoes and garbanzo beans with olive oil, garlic, chili powder, cumin, cinnamon, salt, and pepper. Bake 25-30 minutes or until the sweet potatoes are soft and the chickpeas are crispy.
Between four large bowls or plates, assemble the grain bowl by evenly dividing wild rice, quinoa, kale, apple, walnuts, gouda, microgreens, and roasted sweet potatoes and chickpeas.
Drizzle with lemon tahini dressing just before serving.
Lemon tahini dressing
In a small bowl, whisk together dressing ingredients until smooth. Taste and adjust the seasonings.