Autumn Harvest Bowl

This post may contain affiliate links, which means I may earn a small commission at no extra cost to you if you make a purchase through one of these links. I only recommend products I love and use. Thank you for your support!

There’s something about autumn that calls for earthy colours, cosy flavours, and meals that feel as nourishing as a big hug. This Autumn Harvest Bowl is everything I crave this time of year – roasted sweet potato and Brussels sprouts kissed with spices, crispy chickpeas for crunch, and a fluffy millet base to soak it all up. Topped off with massaged kale, vibrant beetroot hummus, and a creamy miso maple-tahini dressing, every bite is layered with texture and flavour.

Whether you’re meal-prepping for the week or building yourself a feel-good lunch, this bowl is a celebration of seasonal abundance – and yes, we’re adding avo because it just makes sense.

Why you’ll love this bowl

It’s the perfect balance of cosy and fresh – hearty enough to fill you up, but vibrant enough to keep things interesting. Every element brings something to the table: crispy, roasted edges, creamy dressing, a pop of colour from beetroot hummus, and nourishing greens. Plus, it’s easy to customise, meal-prep friendly, and makes eating the rainbow feel like a total treat.

What you will need to make this

• Sweet Potato – Roasted till caramelised and golden – it’s sweet, comforting, and packed with fibre + vitamin A for that glow-up from the inside out.
• Brussels Sprouts – Crispy little green legends. When roasted right, they’re nutty and addictive – plus loaded with vitamin C and gut-loving goodness.
• Millet or Brown Rice – The underrated grain we all should be using more – millet. It’s fluffy, slightly nutty, naturally gluten-free and full of magnesium to keep your energy steady. But, if you can’t get your hands on it, then brown rice is a great option too!
• Kale – Soft, silky, and never bitter once massaged with a splash of olive oil. High in iron, calcium and all the leafy green love your body craves.
• Chickpeas – Crunchy, salty, protein bombs. These little guys bring the texture AND keep you full for hours.
• Beetroot Hummus – Creamy, earthy, slightly sweet – and seriously pretty. Full of antioxidants and adds a fun twist to your classic hummus sitch. You can make your own (which I have the recipe for further down in the recipe card) or grab a tub at the supermarket for convenience.
• Avocado – Because creamy avo belongs in every good bowl. Full of healthy fats to keep your skin glowing and your brain happy.
• Miso Maple Tahini Dressing – Umami-packed, tangy-sweet, and creamy AF. Tahini brings calcium + good fats, miso adds probiotics, and the maple? That’s just for joy. Of course, to make this you will also need dijon mustard, olive oil, salt and apple cider vinegar or lemon juice. These elements balance everything out.
• Spices – The flavour foundation. Think smoky paprika, coriander, cinnamon, cumin, garlic powder – all bringing warmth, depth, and a little anti-inflammatory kick.
• Optional add-ins – Totally optional, but I love pomegranate seeds, pumpkin seeds and fresh mint thrown on top of this bowl.

Substitutions & nutrition notes

This bowl is naturally vegan, gluten-free, and packed with plant-based protein and fibre. Don’t have millet? Quinoa, brown rice, or even a bed of mixed greens works beautifully. Swap the Brussels sprouts for broccoli or cauliflower, and feel free to use store-bought hummus if you’re short on time. The crispy chickpeas add a protein punch, but you could also use lentils, falafels or tempeh for something different. And that creamy tahini dressing? It’s rich in healthy fats and gets its sweetness from pure maple – no refined sugar needed. However, if you’re not a big tahini fan then you may be able to swap this out for a nut or seed butter instead.

How to make my Autumn Harvest Bowl

Start by preheating your oven to 200°C (fan-forced). Peel and chop your sweet potato into cubes – not too tiny or they’ll shrivel, not too chunky or they’ll take forever. Trim your Brussels sprouts and slice them. Toss both with a good drizzle of olive oil, salt, smoked paprika, garlic powder, and a pinch of cinnamon if you’re into it.

While you’re at it, rinse and dry a tin of chickpeas – pat them down well so they crisp up. If they are wet they will not become crispy. Toss them with a little olive oil, salt, cumin and coriander for extra depth.

Pop everything on lined trays (give them space – no one wants soggy veggies!) and roast for about 30–35 mins, flipping halfway. Chickpeas might need a little less time, so check them around the 25-minute mark.

Rinse your millet well (it gets rid of that slight bitterness) and cook it like you would quinoa: 1 part millet to 2 parts water or veggie broth (approx) for extra flavour. Bring to a boil, then simmer with the lid on until fluffy (about 15 mins). Let it sit off the heat for 5 mins, then fluff with a fork.

If you’re using homemade beetroot hummus (go you!), just blend cooked beetroot with chickpeas, tahini, lemon juice, garlic, olive oil, and salt until smooth and dreamy. Otherwise, store-bought will still do the trick – just swirl it on like you made it from scratch.

Strip the kale leaves from the stems and tear them into bite-sized pieces. Add a splash of olive oil, a pinch of salt, lemon juice and get in there with your hands – massage until it softens and turns a deeper green. This takes it from chewy to delicious. Don’t skip this part.

In a small bowl, whisk together tahini, white miso paste, maple syrup, lemon juice or apple cider vinegar, dijon mustard, a touch of warm water, and a splash of olive oil. Keep whisking until smooth and pourable. Taste and tweak until it hits that sweet-salty-umami magic.

Time to build! Start with a scoop of millet, then layer on your roasted sweet potato, crispy Brussels, massaged kale, chickpeas, and a dollop of that gorgeous beet hummus. Add sliced avo, then drizzle generously with the miso maple tahini dressing. Top it all off with some pomegranate seeds, pumpkin seeds or mint leaves if you’re feeling extra.

Tips for perfecting this recipe

Don’t crowd the tray
Give your veggies and chickpeas space to roast, not steam. Overcrowding = soggy and sad. Two trays are better than one if you need!

Dry those chickpeas
After draining, pat them dry with a tea towel. Moisture is the enemy of crispiness, so the drier the better.

Massage your kale like it owes you money
It should go from stiff and squeaky to soft and dark green in about a minute. Don’t skip it – it makes a huge difference in taste and texture.

Make extra dressing
Trust me, you’ll want to drizzle it on everything. It also keeps well in the fridge for up to 5 days.

Batch your grains
Cook double the millet and store leftovers in the fridge. Future you will thank past you when lunch comes around.

Warm the grain, cool the toppings
Serving the bowl with warm millet and roasted veg, cool kale and avo, and chilled hummus = the ultimate textural contrast.

Taste as you go
Don’t be shy – tweak your dressing, seasoning, and toppings until it’s just right for you. This bowl is all about building flavour as you go.

More recipes you might like

Sweets and Beets Salad

Crunchy Rainbow Salad

Roasted Veggie Hummus Bowl

Deconstructed Vegan Burger Bowl

Potato, Brussels Sprout and Chickpea One Tray Bake

If you make this recipe I’d love to hear what you think! Drop a comment below and don’t forget to leave a star rating if you loved it – it really helps others find the recipe too.

For more wholesome food inspo, everyday cooking tips, and behind-the-scenes kitchen chaos, come hang out with me over on Instagram, Pinterest, and TikTok