harvest bowl

The coziest kale salad you'll ever meet – Autumn Harvest Grain Bowls! These hearty &amp; healthy grain bowls are loaded with autumn-inspired ingredients - kale, wild rice, quinoa, roasted sweet potatoes, apple, &amp; smoked gouda - &amp; finished with creamy cinnamon maple balsamic vinaigrette.
Meal prep-friendly, easily vegetarian, vegan, &amp;/or dairy-free - see Recipe Notes, below, for tips!

Cozy Autumn Grain Bowls

cooked wild rice (see Recipe Notes)

quinoa (see Recipe Notes)

Rotisserie chicken (see Recipe Notes)

sweet potato, diced into ½-inch cubes

olive oil

chili powder

cumin

cinnamon

salt

kale, destemmed & finely chopped

apple,

red onion, finely diced

walnuts

shredded smoked gouda or sharp white cheddar

extra virgin olive oil

balsamic vinegar

maple syrup

garlic

black pepper

rosemary

thyme

Prep

Preheat the oven to 425 degrees F. Cook the wild rice &amp; quinoa according to package directions. Line a large baking sheet with parchment paper and set aside. 

Roast the sweet potatoes

Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, and kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender &amp; crispy around the edges. Remove from the oven and set aside.

Make the cinnamon vinaigrette

Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt &amp; ground black pepper to a blender or food processor. Blend until emulsified &amp; creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks. 

Other prep

Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients &#8211; pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, &amp; chop the nuts. 

Assemble the grain bowls: 

Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green &amp; softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.

Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!

Everything I love about fall in one bowl! So good!

This recipe is very tasty but I’m looking for other dressing suggestions rather than balsamic, I don’t think that this dressing is for me.

My husband and I ate this for dinner, and we loved it!  All the flavors and textures paired really well together.  The gouda really makes this salad.  I'll definitely be making this again!

Hearty and flavorful harvest bowls with roasted vegetables, quinoa, and a creamy, 3-ingredient tahini dressing! A healthy, plant-based, gluten-free meal!

Roasted Vegetable &amp; Quinoa Harvest Bowls

carrots ((peeled and quartered // large pieces halved))

baby yellow potatoes

maple syrup ((divided))

Tbsp olive oil ((divided))

healthy pinch each sea salt + black pepper

Tbsp chopped fresh rosemary ((or dried))

Brussels sprouts

white quinoa (well rinsed + drained)

water

sea salt

tahini

lemon,

herbs (parsley, thyme, etc.)

Pomegranate arils

Preheat oven to 400 degrees F (204 C) and line a baking sheet with parchment paper (or more baking sheets if increasing batch size).

Add the carrots and potatoes to the sheet and drizzle with half of the maple syrup, half of the olive oil, the salt, pepper, and rosemary (as original recipe is written, 1 Tbsp maple syrup and 1 Tbsp olive oil // adjust if altering batch size). Toss to combine. Then bake for 12 minutes.

In the meantime, heat a saucepan over medium-high heat. Once hot, add rinsed quinoa to lightly sautée before adding water to evaporate leftover moisture and bring out a nutty flavor.

Cook for 2-3 minutes, stirring frequently. Then add water and a pinch of salt. Bring to a low boil over medium-high heat. Then reduce heat to a simmer and cover. Cook for 18-22 minutes or until liquid is absorbed and quinoa is fluffy. Then open lid and fluff the quinoa with a fork. Tilt the lid, remove from the heat, and set aside.

When the veggies are at the 12-minute mark, remove pan from the oven and add the Brussels sprouts. Top with remaining 1 Tbsp olive oil, 1 Tbsp maple syrup, and another pinch each salt and pepper (amounts as original recipe is written // adjust if altering batch size). Loosely toss to combine.

Return pan to oven and roast for 10-12 minutes more or until Brussels sprouts are golden brown and the carrots and potatoes are fork tender. (This ensures that the potatoes and carrots are cooked through and the Brussels don't get too soft.)

Lastly, prepare dressing by adding tahini, lemon juice, and maple syrup to a small mixing bowl and whisking to combine. Add 2 Tbsp (30 ml) warm water at a time and whisk until thick but pourable. Taste and adjust flavor as needed, adding more maple syrup for sweetness or lemon juice for acidity.

To serve, divide quinoa and vegetables between serving bowls and top with a generous drizzle of tahini sauce. Top with garnish of choice, such as pomegranate arils or fresh herbs.

This flavor-packed and nutritious Harvest Bowl is loaded with grilled garlic-herb chicken, seasoned grilled butternut squash, tender brown rice, and a quick kale salad. These bowls are topped with a sweet honey-Dijon sauce that perfectly complements all the bowl components.

Harvest Bowl

(510 grams) boneless skinless chicken breast

chicken grilling seasoning blend ((See Note 1))

Fine sea salt and pepper

(175 grams) brown rice

(42 grams) finely sliced kale

(71 grams) cranberries

(27 grams) honey-roasted sliced almonds

(20 grams) shaved Parmesan cheese

(48 grams) apple cider vinegar

(52 grams) Dijon mustard ((not yellow mustard))

(75 grams) honey

(40 grams) regular, full fat mayo

BROWN RICE: Prepare brown rice according to package directions. Note 2

CHICKEN: Stir together the olive oil, chicken seasoning, and salt &amp; pepper to taste (I add 3/4 teaspoon salt and 1/2 teaspoon pepper) in a small bowl and set aside. Slice large chicken breasts in half horizontally. Cover chicken breasts with plastic wrap (to avoid splatter). Using a meat mallet or the bottom of a frying pan, pound breasts to an even thickness (you don&#39;t want to flatten the meat, just create an even thickness). Pat chicken dry with a paper towel. With a pastry brush (or your hands) brush both sides of all the chicken breast pieces with the seasoning and oil blend. Set aside.

GRILL: Preheat grill to medium high (400-450 degrees F.) Add chicken to cleaned and greased grill (I rub grill grates with a vegetable oil-drenched paper towel). Grill for 4-5 minutes per side, flipping over halfway through, or until chicken registers 160 degrees F. Remove to a plate and tent with foil. If needed, add an extra sprinkle of salt and/or chicken seasoning to the chicken breasts off the grill. Thinly slice or chop chicken breasts.

BUTTERNUT SQUASH: Cut off both ends and then peel the squash. Using a very sharp knife, cut the squash into 1/2-inch thick slices. When you slice where there are seeds, cut around the center with a pairing knife and then press the center seedy section out to remove. In a small bowl, combine the oil and salt and pepper (to taste; I add 1/4 teaspoon of each). Use a pastry brush to spread the oil mixture over both all sides of the squash slices. Grease grill grates and then add squash directly to heated (450 degrees F) grill grates. Grill for 4-5 minutes per side or until tender. Remove and then chop for the bowls.

QUICK KALE SALAD:  In a medium-sized bowl combine kale, cranberries, almonds, and shaved Parmesan. Toss with some of the sauce (see next step) until well coated.

SAUCE: In a small blender, combine all of the sauce ingredients. Season with salt and pepper to taste (I add 1/8 teaspoon of salt and a small pinch of pepper). Pulse to combine ingredients. Transfer the sauce to a glass jar and refrigerate until ready to use.

ASSEMBLE: Divide even amounts of brown rice into 4 separate bowls and top with even amounts of chicken and butternut squash. Add kale salad in equal parts and drizzle everything with additional sauce. Enjoy!

https://embed.mediavine.com/videos/nyxj4nk7cwzyxorqjlap

This flavor-packed and nutritious Harvest Bowl is loaded with grilled garlic-herb chicken, seasoned grilled butternut squash, tender brown rice and a quick kale salad. These delicious bowls are topped with a sweet honey-Dijon sauce that perfectly complements all the bowl components.

The BEST Autumn Harvest Bowl made with arugula, quinoa, chickpeas, sweet potato and drizzled with the most amazing maple-tahini dressing.

Autumn Harvest Bowl

arugula

quinoa (cooked)

sweet potato (roasted*)

apple (sliced)

chickpeas (rinsed)

cranberries

tbsp goat cheese

tbsp tahini

Cook

Cook the quinoa according to the package instructions, and roast the sweet potato either in a skillet or in the oven.

Add the arugula to a bowl, then top it with the cooked quinoa, roasted sweet potatoes, apple, chickpeas, cranberries, and goat cheese.

Whisk

Make the dressing: whisk tahini and maple syrup together until they&#x27;re well combined.

Drizzle

Drizzle the dressing over the bowl and enjoy!

https://www.youtube.com/watch?v=7RDEQ_m9kiA

FULL RECIPE HERE: https://thealmondeater.com/autumn-harvest-bowl/
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This Autumn Harvest Bowl is warm, comforting and filled with healthy ingredients. The base is made with arugula and it's topped with quinoa, sweet potatoes and goat cheese, along with a delicious maple-tahini dressing for tons of flavor!

Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce. They are as delicious as they are healthy!

Harvest Bowls

potato

Brussels sprouts (, halved)

chicken tenders (or 1-2 chicken breasts)

salt and black pepper

curry powder

pecans

pomegranate

avocado (, peeled, pitted, and sliced)

coconut milk ((about

brown sugar (, packed)

rice

honey

Tablespoons yellow mustard

cornstarch

EACH garlic powder, onion powder, crushed red pepper flakes

salt and black pepper (, to taste)

Preheat oven to 425 degrees F. Spread out chopped sweet potato and halved Brussels sprouts over a large baking pan. Drizzle with olive oil and season with a little salt and pepper and toss to coat. Roast until the vegetables are tender and starting to brown, about 18-30 minutes.

Roast Veggies:

Cook the coconut rice while the vegetables are roasting. Add water, coconut milk, sugar, and salt to a large saucepan. Bring to a boil, then stir in rice. 

Return to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let stand 10 minutes. Remove lid and fluff rice with a fork.

Coconut Rice:

Add all sauce ingredients to a small saucepan. Whisk well to combine, particularly to dissolve the cornstarch. Cook over medium heat until simmering and just begins to thicken. Remove from heat.

Sweet Curry Sauce:

Season chicken with salt and pepper and a little curry powder on all sides. Sauté or grill over medium-high heat, flipping once, until cooked on both sides. Remove to a plate to rest.

Cook Chicken:

Add a big spoonful of coconut rice to a bowl. Top with grilled chicken and a spoonful each of roasted potatoes, Brussels sprouts, pecans, pomegranate arils, and sliced avocado. Drizzle a small spoonful of sauce over the top. Serve immediately.

Assemble Harvest Bowls:

https://content.jwplatform.com/videos/su9Rj8wN.mp4

Delicious Harvest Bowls made with coconut rice, roasted autumn vegetables, and a homemade sweet curry sauce.

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