New England Harvest Bowl
Meet my New England Harvest Bowl – packed with wild rice, roasted red peppers, sweet corn, hearty chickpeas, crunchy pumpkin seeds and crisp arugula, all topped with a lemon-maple dressing.
✨ Ingredients
For the Bowl:
1 cup canned chickpeas, drained and rinsed
1 cup cooked wild rice (or wild rice blend)
2 cups fresh arugula
1 cup sweet corn (canned or frozen)
1 red pepper, diced
2 tbsp pumpkin seeds (pepitas)
1 tbsp chopped parsley (optional)
For the Lemon Maple Dressing:
2 tbsp good olive oil — I use Graza drizzle finishing oil
1 tbsp fresh lemon juice
1 tsp maple syrup
½ tsp Dijon mustard
Salt and pepper to taste
🥄 Instructions
Cook the rice according to package directions. Set aside to cool slightly.
Make the dressing: Whisk all dressing ingredients together in a small bowl or shake in a jar.
Assemble your bowl: Layer rice and arugula. Top with chickpeas, corn, red pepper and pumpkin seeds.
Drizzle with dressing, toss gently, and finish with parsley. Enjoy warm or chilled!
🍂 Kelly’s Notes
Add crumbled vegan feta for an extra boost of richness.
Roast the chickpeas to add an extra crunch — simply toss the prepared chickpeas in olive oil, salt and pepper and roast at 375°F for 25-30 minutes. Feel free to add other spices, like smoked paprika or cumin, for a flavor twist!
This bowl is meal prep–friendly and satisfying enough to serve as a main entrée.
🌿Tag @KellyGreenKitchen if you try this recipe and let us know how it turned out!
