Autumn Grain Bowls

Crisp autumn air, warm spices, and the earthy sweetness of roasted vegetables — Autumn Grain Bowls bring the full harvest season to your table in one stunning, nourishing bowl. This recipe layers wild rice, quinoa, and rotisserie chicken with caramelized sweet potatoes, massaged kale, and a cinnamon maple balsamic vinaigrette that ties everything together beautifully. These harvest grain bowls are as satisfying as they are wholesome, making them a go-to for weeknight dinners and meal prep alike. You’ll learn exactly how to build, dress, and store these seasonal grain bowls for maximum flavor.

Why You’ll Love This Recipe

These Autumn Grain Bowls check every box you could want from a fall meal. First, the flavors are extraordinary — smoky roasted sweet potatoes seasoned with chili powder, cumin, and cinnamon create a warm, caramelized base that pairs perfectly with tender kale and crisp apple. The homemade cinnamon maple balsamic vinaigrette brings a tangy-sweet depth that elevates every single bite.

Beyond flavor, this recipe is genuinely easy to pull together. Most components cook simultaneously, cutting your total time significantly. It also works beautifully for meal prepping — store the components separately and assemble bowls throughout the week.

The texture combination is another reason to love this dish. You get hearty grains, creamy shredded cheese, crunchy toasted nuts, and juicy apple all in one bowl. These fall grain bowls are endlessly satisfying, visually stunning with rich autumn colors, and flexible enough to suit almost any dietary preference or pantry situation.

Ingredients List for the Autumn Grain Bowls

These Autumn Grain Bowls rely on fresh, seasonal ingredients to deliver bold harvest flavor. Here is everything you will need:

• 2 cups cooked wild rice (see Recipe Notes)

• 2 cups cooked quinoa (see Recipe Notes)

• 1-2 cups shredded Rotisserie chicken or poached chicken (see Recipe Notes)

• 1 large sweet potato, diced into ½-inch cubes

• 1 tablespoon olive oil

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 1 bunch kale, destemmed and finely chopped

• 1 large apple, diced into ½-inch cubes

• 1 small red onion, finely diced

• ½ cup chopped walnuts or pecans

• ½ cup shredded smoked gouda or sharp white cheddar

• ½ cup extra virgin olive oil

• ¼ cup good aged balsamic vinegar

• 1 ½ tablespoons pure maple syrup

• 1 clove garlic

• Heaping ½ teaspoon ground cinnamon

• ½ teaspoon kosher salt

• ½ teaspoon ground black pepper

• Heaping ½ teaspoon finely chopped fresh rosemary

• Heaping ½ teaspoon finely chopped fresh thyme

Pro Tips

Follow these three critical techniques to get the best results from your Autumn Grain Bowls.

Roast the sweet potatoes at high heat. A 425-degree oven is essential for achieving fork-tender centers with crispy, caramelized edges. Spreading the cubes in a single layer with space between them ensures they roast rather than steam.

Massage the kale — do not skip this step. Rubbing the vinaigrette directly into raw kale breaks down its tough fibers, transforming it from bitter and chewy to vibrantly green and silky. Spend at least 60 seconds massaging thoroughly.

Blend the vinaigrette until fully emulsified. Running the dressing through a blender for a full 30 seconds creates a creamy, cohesive texture that clings to every grain and vegetable. Adding the fresh herbs after blending preserves their bright color and delicate flavor. These small techniques make a significant difference in the final bowl.

Instructions

Step 1: Preheat the oven to 425 degrees F. Cook the wild rice and quinoa according to package directions. Line a large baking sheet with parchment paper and set aside.

Step 2: Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, and kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender and crispy around the edges. Remove from the oven and set aside.

Step 3: Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, and ground black pepper to a blender or food processor. Blend until emulsified and creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.

Step 4: Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, and chop the nuts.

Step 5: Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green and softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.

Step 6: Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!

Variations

These Autumn Grain Bowls are incredibly adaptable. Try one of these popular variations to suit your needs.

Vegetarian Autumn Grain Bowls: Simply omit the chicken and add roasted chickpeas instead. Season the chickpeas with the same spice blend used on the sweet potatoes for a cohesive, protein-packed result that stays completely plant-based.

Butternut Squash Swap: Replace the sweet potato with an equal amount of diced butternut squash. Butternut squash roasts beautifully at the same temperature and delivers a slightly nuttier, creamier sweetness that pairs wonderfully with the cinnamon maple balsamic vinaigrette.

Different Greens: Swap the kale for arugula or shredded Brussels sprouts. Arugula adds a peppery contrast that works especially well served at room temperature, while shaved Brussels sprouts bring a hearty, nutty flavor that holds up well throughout a week of meal prepping these harvest grain bowls.

Storage and Serving

Autumn Grain Bowls store exceptionally well, making them a top-tier meal prep option. For best results, store each component separately in airtight containers in the refrigerator. The grains, roasted sweet potatoes, chicken, and prepped vegetables keep well for up to four days. The cinnamon maple balsamic vinaigrette stores in the refrigerator for up to two weeks.

When you are ready to serve, simply assemble your bowl and drizzle with vinaigrette. These bowls taste great warm, at room temperature, or cold straight from the refrigerator. If you prefer them warm, reheat the grains and sweet potatoes in the microwave for 60-90 seconds before assembling.

For serving, these seasonal grain bowls work beautifully as a standalone lunch or dinner. They also make an impressive dish for fall gatherings when assembled on a large platter and served family-style with the vinaigrette on the side.

FAQs

Can I make Autumn Grain Bowls ahead of time?
Yes. Prepare all components up to four days in advance and store them separately in the refrigerator. Assemble individual bowls as needed throughout the week.

What can I substitute for wild rice?
Brown rice, farro, or barley all work well as substitutes and bring a similarly hearty, chewy texture to these fall grain bowls.

Can I use a different protein?
Absolutely. Roasted salmon, sliced steak, baked tofu, or roasted chickpeas are all excellent alternatives to shredded chicken in this recipe.

Do I have to massage the kale?
Yes, massaging is strongly recommended. It softens the kale significantly, reduces bitterness, and allows it to absorb the vinaigrette more effectively for a much better eating experience.

Can the vinaigrette be made without a blender?
Yes. Whisk all vinaigrette ingredients vigorously in a bowl or shake them together in a sealed jar until well combined. The texture will be slightly less creamy but still delicious on your Autumn Grain Bowls.

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