Sheet Pan Fall Harvest Bowl
Celebrate the flavors of fall with this vibrant Sheet Pan Fall Harvest Bowl. Roasted sweet potatoes deliver natural sweetness, while hearty kale adds texture and essential nutrients. Topped with tangy feta and crunchy pomegranate seeds, this dish is a feast for both the eyes and palate. Perfect for cozy dinners or festive gatherings, this easy-to-make bowl will leave everyone asking for seconds.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: Serves 4
- Category: Main
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 medium sweet potatoes (about 2 cups cubed)
- 4 cups fresh kale, chopped
- 1 cup pomegranate seeds
- ¾ cup feta cheese, crumbled
- 3 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Peel and cube sweet potatoes. Toss with 2 tablespoons olive oil, salt, and pepper. Spread on a sheet pan.
- Roast sweet potatoes for 25 minutes until tender.
- Add chopped kale over the sweet potatoes and drizzle with remaining olive oil if desired.
- Bake for an additional 10-15 minutes until kale is wilted.
- Remove from oven; sprinkle with pomegranate seeds and feta before serving.
Nutrition
- Serving Size: 1 bowl (about 300g)
- Calories: 350
- Sugar: 12g
- Sodium: 490mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 8g
- Protein: 10g
- Cholesterol: 20mg
Keywords: For extra crunch, add pumpkin seeds or roasted chickpeas. Substitute kale with spinach or arugula for a different flavor profile. Store leftovers in an airtight container for up to three days; reheat at 350°F for best results.