Enter Harvest Bowl 101: scrumptious mounds of nourishing greens, grains, seasonal produce, and protein-packed sustenance.
Yield: 1serving
Prep Time: 5 minutesmins
Cook Time: 25 minutesmins
Total Time: 30 minutesmins
Ingredients
2sweet potatoes, cut into small chunks
1poundBrussels sprouts, trimmed and quartered
1red onion, chopped
1tablespoonfresh thyme leaves, or 1 tsp dried, optional
½teaspoonkosher salt
¼teaspoonblack pepper
2 to 3cupschopped leafy greens, spring lettuce mix, kale, spinach, arugula, etc.
¾cupcooked quinoa or wild rice
½apple or pear, sliced or chopped
3ouncescooked chicken breast, sliced/chopped
2 to 4tablespoonsalmond 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.
Notes
Note: This recipe makes about 5 servings of roasted veggies— perfect for future bowls or scrumptious dinner sides.
Nutrition information is calculated using a leading industry software. That being said, brands can vary, and there may be slight fluctuations in the numbers.