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Fall Harvest Salad Bowl
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
The perfect warm salad for fall.
Author: Cristina
  • 2 cups loosely packed baby spinach (or kale, arugula, etc.)
  • 1 cup black beans
  • 1 cup chickpeas
  • 1 sweet potato , chopped and roasted or boiled until soft.
  • 1 cup red cabbage , chopped
  • 1 avocado , cubed
  • Topping: Chive and Dill Greek Yogurt Salad Dressing (http://halifaxbloggers.ca/isaynomato/2015/10/19/chive-and-dill-greek-yogurt-salad-dressing/)
  1. Cube your sweet potato and either roast it in the oven (recipe coming soon!), or boil it until it's soft. These can be pre-made and stored in the fridge, and then reheated as you need them.
  2. In a pot on the stove, heat black beans and chickpeas, either separately or together. Stir occasionally, should only take about 5 minutes.
  3. Build your bowls - starting with your spinach, layer warm beans and chickpeas over top, then sweet potatoes, cabbage, and avocado.
  4. Top with Chive and Dill Greek Yogurt Salad Dressing.