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Fall Nourish Bowls
5 from 12 votes

Fall Nourish Bowls

This Fall Nourish Bowl combines roasted sweet potatoes with toasted almonds, kale, sliced apples, and pomegranate arils over a base of wild rice. The bowl is served with a maple tahini dressing that balances savory and sweet notes. The components offer a mix of textures—from tender roasted sweet potato to crisp apples and crunchy almonds—making it a wholesome, colorful meal.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 4 servings
Course: Main Course
Cuisine: American, Vegetarian

Ingredients

  • 2 sweet potato peeled and diced, medium
  • 2 tablespoons olive oil
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 1 cup wild rice
  • 4 cups kale shredded
  • 2 red apples cored and thinly sliced
  • 1 pomegranate arils 8-ounce package, POM POMS Fresh
  • 1 red onion diced
  • 1 avocado halved, peeled, seeded and diced
  • ½ cup almonds chopped
For the maple tahini dressing
  • ⅓ cup tahini
  • 2 tablespoons maple syrup
  • 1 tablespoon lemon juice freshly squeezed
  • 1 clove garlic pressed
  • black pepper to taste, Kosher salt and freshly ground
  • salt to taste, Kosher salt and freshly ground

Instructions

    Cup of Yum
  1. To make the maple tahini dressing, whisk together tahini, maple syrup, lemon juice, garlic and 2 tablespoons water; season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
  2. Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender*; set aside.
  4. Cook wild rice according to package instructions.
  5. Divide wild rice into bowls. Top with sweet potato, kale, apple, POM POMS Fresh Arils, onion, avocado and almonds.
  6. Serve with maple tahini dressing.

Notes

  • Sweet potatoes can be substituted with butternut squash; adjust baking time accordingly due to differing thickness.
  • Maple tahini dressing thickness can be thinned with extra water to reach preferred consistency.