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This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing!

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

This Harvest Bowl with Maple Dijon Dressing is like a warm hug on a cold day. The potatoes & sprouts are warm, seasoned & crispy. The maple dijon dressing has the perfect amount of sweetness & tang. And the bowls are topped off with an almond/parmesan breadcrumb that is super tasty! This bowl is a must make!

Step One: Roast the Sweet Potatoes

I have been on a serious sweet potato kick lately. They are super easy to roast and go well with just about everything – bowls, salads…dipped in hummus!

Slice sweet potatoes into rounds and place them on a baking sheet with olive oil, garlic powder, onion powder, cumin, smoked paprika, chili powder, salt & pepper. Toss to coat and spread out in an even layer.

Roast for 20 minutes, flip and cook for another 5-10 minutes – the potatoes should be crispy and cooked through.

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

Step Two: Make the Brussels Sprouts

Shredded brussels sprouts are so amazing. They are good raw (like in this salad) but for these bowls I wanted them to be warm and crispy.

Heat the oil in a skillet over medium heat. Add the shallot, garlic, brussels sprouts and a pinch of salt & pepper. Cook for 5-7 minutes, or until the sprouts get a nice char. Keep on low heat until ready to serve.

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

Step Three: Make the Dressing & Breadcrumbs

I know these bowls have a lot of steps, but I SWEAR, they are all worth it! For the maple dijon dressing you need:

  • olive oil
  • dijon mustard
  • maple syrup
  • lemon juice
  • pepper

Combine the dressing ingredients in a bowl and whisk to combine. Set aside.

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

And, as a fun topping, I made some almond & vegan parmesan “breadcrumbs”. They are super easy to make and add a nice salty crunch to the bowls. To make them, just add sliced almonds (unsalted) and vegan parmesan to a food processor. Pulse until a fine crumb is made.

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

Step Four: Assemble & Serve

To assemble all of your hard work, layer each bowl with rice, potatoes and brussels sprouts. Sprinkle with the breadcrumbs and add some sliced avocados. Drizzle each bowl with a little dressing and dig in!

These bowls have everything – crunchy veggies, tangy dressing & delicious toppings.

This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes

Harvest Bowl with Maple Dijon Dressing

Servings: 4 bowls
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing!
5 from 5 ratings

Ingredients

FOR THE SWEET POTATOES

FOR THE BRUSSELS SPROUTS

FOR THE MAPLE DIJON DRESSING

FOR THE BOWLS

Equipment

Instructions
 

  • Preheat the oven to 425 degrees and line a baking sheet with parchment paper.
  • Add all of the potato ingredients to the baking sheet and toss to coat. Spread out in an even layer and roast for 20 minutes. Flip and cook for another 5-10 minutes, or until the potatoes are crispy and cooked through.
  • While the potatoes are roasting, heat the oil in a skillet over medium heat. Add the shallot, garlic, brussels sprouts and a pinch of salt & pepper. Cook for 5-7 minutes, or until the sprouts get a nice char. Keep on low heat until ready to serve.
  • Combine the dressing ingredients in a bowl and whisk to combine. Set aside.
  • To serve, add rice to each bowl and top with potatoes, brussels sprouts, avocado slices & almond breadcrumbs (see notes). Drizzle with the dressing and eat!

Video

Notes

  • To make the almond breadcrumbs, add 1/2 cup sliced almonds (unsalted) and 1/2 cup vegan parmesan to a food processor. Pulse until a fine “breadcrumb” is formed. You won’t need all of this for the bowls. The rest can be saved in the fridge – use within 7 days.
Calories: 474kcal, Carbohydrates: 63g, Protein: 8g, Fat: 23g
Cuisine: American
Course: Main Course
Did you make this recipe?Leave a review below or take a photo and share it on Instagram @thissavoryvegan with #thissavoryvegan.
This Harvest Bowl with Maple Dijon Dressing is layered with rice, roasted sweet potatoes, crispy brussels sprouts, almond breadcrumbs & a tangy dressing | ThisSavoryVegan.com #thissavoryvegan #harvestbowl #winterrecipes