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–+ servings
Harvest Bowls

Savory Harvest Bowls Full of Flavor and Fall Comfort

These Harvest Bowls are the perfect autumn dish, packed with grilled chicken and roasted vegetables for a nutritious, hearty meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing Ingredients
  • 1/4 cup apple cider
  • 2 tablespoons apple cider vinegar can substitute with white wine vinegar
  • 3 tablespoons olive oil can substitute with avocado oil
  • 1 medium shallot minced; can swap for red onion
  • 1 tablespoon Dijon mustard can replace with whole grain mustard
  • 1 tablespoon honey can replace with maple syrup for vegan option
  • 1/2 teaspoon kosher salt sea salt works as a substitute
  • to taste freshly ground black pepper use pre-ground if necessary
Bowl Ingredients
  • 2 cups Brussels sprouts trimmed and halved
  • 2 cups sweet potatoes cut into small cubes
  • 1 large red onion sliced; can use shallots for milder taste
  • 1 pound chicken breast sliced and grilled; can substitute with firm tofu
  • 2 cups kale finely sliced; can use spinach or arugula
  • 1 cup dried cranberries or raisins/cherries
  • 1/2 cup sliced almonds or walnuts/pecans
  • 1/4 cup shaved Parmesan omit for dairy-free option
  • 2 cups cooked brown rice base for the bowl; quinoa works as a variation

Equipment

  • Grill Pan
  • large baking sheet
  • Medium bowl
  • Whisk

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together apple cider, apple cider vinegar, olive oil, and minced shallot. Add Dijon mustard, honey, kosher salt, and black pepper. Mix well and set aside.
  2. Preheat your oven to 400°F (200°C). Toss Brussels sprouts and sweet potatoes with olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 25-30 minutes until tender and caramelized.
  3. Heat a grill pan over medium-high heat. Season chicken breast with salt and pepper, grill for 5-7 minutes per side until cooked through. Let rest before slicing.
  4. In each serving bowl, layer cooked brown rice, then sliced grilled chicken, roasted vegetables, kale, dried cranberries, and sliced almonds. Drizzle dressing over the top and serve.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 400mgPotassium: 800mgFiber: 10gSugar: 12gVitamin A: 12000IUVitamin C: 60mgCalcium: 150mgIron: 3mg

Notes

This Harvest Bowl is adaptable; feel free to customize with different proteins or grains for variety. Perfect for meal prep!

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