Roasted Vegetable Harvest Bowl (Easy & Customizable)
I love layering hearty, wholesome ingredients to create mouthwatering bowls…. and this one is on repeat in my house. It’s my go-to formula when the temperature drops and my sweaters come-a-calling: roasted veggies, leafy greens, nutritious grains, and a little protein power, all tossed together in one irresistible bowl.
This beauty checks every box: You get antioxidants from the produce, fiber from the grains, protein from your add-ins, and a satisfying crunch from nuts and seeds. It’s the perfect balance of savory and sweet, crisp and creamy, nourishing and indulgent all at once.
If you’re as obsessed with bowls as I am, you’ll also love my Greek Burger Bowls, Reboot Bowl, and BBQ Salmon Bowl. They’re each built around the same idea—fresh, flavorful ingredients layered into one satisfying meal.
And the best part? This Harvest Bowl is totally customizable. Mix and match with whatever’s in your fridge or pantry using my 5-step bowl-building guide below!
- STEP 1: Leafy green base—choose 2 cups chopped spring mix lettuce, romaine, kale, mesclun, arugula, or spinach.
- STEP 2: Grains—choose ¾ cup cooked quinoa, brown or wild rice, faro, barley, bulgar, whole-grain noodles, or veggie rice.
- STEP 3: Roasted veggies—choose Brussels sprouts, onion, sweet potato, cauliflower, broccoli, carrots, or squash.
- STEP 4: Fruit—choose sliced or chopped apple, pear, grapes, or 2 Tbsps raisins, dried cranberries, or pomegranate seeds.
- STEP 5: Protein—choose chicken, salmon, eggs, chickpeas, tofu, tempeh, or lentils.
And… Extras! Nuts, seeds, avocado, dressing, cheese, etc.
Why you’ll fall for this bowl
- The ultimate one-bowl wonder: A simple formula that turns everyday ingredients into a crave-worthy meal.
- Nourishing comfort: Roasted veggies, hearty grains, and juicy fruit make this as satisfying as it is wholesome.
- A meal-prep hero: Roast once, build all week—these components keep well for grab-and-go lunches or dinners.
- Beautifully balanced: Sweet, savory, crunchy, creamy, and fresh… every bite hits all the right notes.
Try this Superfood Salad!
Roasted Vegetable Harvest Bowl (Easy & Customizable)
Ingredients
- 2 sweet potatoes, cut into small chunks
- 1 pound Brussels sprouts, trimmed and quartered
- 1 red onion, chopped
- 1 tablespoon fresh thyme leaves, or 1 tsp dried, optional
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 to 3 cups chopped leafy greens, spring lettuce mix, kale, spinach, arugula, etc.
- ¾ cup cooked quinoa or wild rice
- ½ apple or pear, sliced or chopped
- 3 ounces cooked chicken breast, sliced/chopped
- 2 to 4 tablespoons almond slivers, toasted pecans, walnuts or pistachios, pumpkin seeds, optional
- Balsamic or lemon vinaigrette dressing, optional
Instructions
To roast vegetables:
- Preheat oven to 425. Mist one or two baking sheets with nonstick olive oil spray and add veggies in single layer. Generously mist the tops with additional olive oil spray (alternatively you can toss in 1 to 2 Tbsp EVOO from bottle) and sprinkle on the salt, pepper and optional thyme.
- Roast in oven on middle rack for 25 minutes, or until veggies are soft and caramelized. You should have some burnt brussels sprout leaves (they’re extra delicious this way).
To assemble Harvest Bowl:
- Spread the chopped leafy greens on the bottom of a single-serve wide bowl. Create pretty sections on top, by layering on the quinoa, roasted veggies, sliced apple or pear, and chicken. Sprinkle your optional extras on top and drizzle on dressing.
Wow, thanks. You knocked this out of the park!
So thrilled you loved this, Carolyn! I can eat these roasted veggies all day long 😉