Roasted Harvest Bowls
User Reviews
4.4
Roasted Harvest Bowls
Description
This recipe pairs chicken marinated and cooked with maple syrup, turmeric, tamari, and garlic to bring a sweet and warm spiced protein component. The roasted vegetables—brussels sprouts and butternut squash—are seasoned with oil, salt, pepper, and optional cinnamon and cayenne, then roasted until tender and caramelized to enhance their natural flavors. Crisp apples and kale add freshness and bite, while toppings of pepitas, dried cranberries, and goat cheese introduce varying textures and contrasting tastes. The apple cider vinaigrette is bright and slightly sweet with mustard and garlic providing depth and balance, uniting all elements in the bowl.
This dish suits a hearty lunch or dinner, presenting a mix of roasted, fresh, and dressed ingredients that create a rounded meal. It offers elements of sweetness, warmth, earthiness, and acidity in each component, making it interesting and nourishing. It can be customized for spice with optional cayenne.
A tip provided for the butternut squash seeds suggests roasting them separately with oil and salt at 325°F until crunchy, creating an added snack or garnish. Roasting the vegetables on parchment facilitates easier cleanup and even cooking. The chicken should be patted dry for better searing. The recipe encourages layering flavors through marinades, roasting, and fresh mix-ins.
Ingredients
Maple Turmeric Chicken
- 1 lb chicken breasts sliced, skinless, boneless, or thighs
- ½ Tablespoon olive oil or avocado oil
- 2 ½ Tablespoons pure maple syrup
- 1 Tablespoons tamari soy sauce or soy sauce, low sodium
- 1 teaspoon garlic minced
- ½ teaspoon Turmeric ground
- ½ teaspoon salt sea salt
- ½ teaspoon black pepper
Bowl
- 16 oz Brussels sprouts trimmed and quartered
- 1 large butternut squash peeled and chopped
- 2 Tablespoons avocado oil divided, or olive oil
- ½ teaspoon salt divided, sea salt
- ½ teaspoon black pepper divided
- 1 apple chopped, crisp
- curly kale chopped
- Pepitas
- dried cranberries
- goat cheese
- cinnamon optional
- cayenne pepper optional
Apple Cider Vinaigrette Dressing
- ¼ cup apple cider vinegar
- ½ cup olive oil
- 2 teaspoons Dijon mustard
- 2 teaspoons maple syrup
- 1 Tablespoon garlic minced
- 1 teaspoon salt plus more to taste
- ½ teaspoon black pepper plus more to taste, freshly ground
Instructions
- Make dressing by adding all ingredients into a blender and blending until smooth. Set aside
- Preheat oven to 400°F. Prep one extra large baking sheet or 2 medium baking sheets with parchment paper.
- Add chopped butternut squash chunks into a bowl and toss with 1 Tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Feel free to add a sprinkle of cinnamon and cayenne as well. Toss to coat and spread onto a baking sheet. In the same bowl, add the brussels sprouts and toss with 1 Tablespoon of oil, remaining salt and pepper. Save bowl for later! Place on the other side of the baking sheet (or the additional baking sheet). Put butternut squash and brussels sprouts into the oven and roast for 30-40 minutes, or until squash is tender, flipping halfway.
- While veggies are roasting cook chicken. Add oil to a cast iron skillet and turn heat on medium/medium-high heat. Pat chicken dry and season with sea salt and black pepper. At this point your oil should be hot and the chicken should sizzle when added to the skillet. Add chicken to the skillet and sear for 4-5 minutes on each side.
- While chicken is searing combine maple syrup, tamari, garlic, turmeric and black pepper in a small bowl. Once both sides of the chicken are seared, carefully pour maple turmeric sauce over chicken and toss to coat. Move skillet from the stovetop into the preheated 400°F oven and bake for 10 minutes or until chicken is tender and cooked throughout.
- Add kale to the same bowl you used to toss the butternut and brussels. Drizzle on 1-2 tablespoons of the dressing and use your hands to massage it into the kale.
- To make bowls, add a base of kale to each bowl, top with maple turmeric chicken, roasted Brussels sprouts, roasted butternut squash, apple chunks, dried cranberries, pepitas and goat cheese. Drizzle dressing over the bowl and enjoy!
Notes
- To roast butternut squash seeds, clean them of strings and roast at 325°F with 1/2 teaspoon oil and a pinch of sea salt for 30-40 minutes until crunchy and golden.
- Use parchment paper on baking sheets for easier cleanup and to prevent sticking when roasting vegetables.
- Pat chicken dry before cooking to achieve better browning and texture.
- Adjust cayenne pepper to taste to control the level of heat in the roasted vegetables.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 515 kcal
% Daily Value*
| Serving | 1bowl, without dressing | |
| Calories | 515kcal | 26% |
| Carbohydrates | 70g | 23% |
| Protein | 32g | 64% |
| Fat | 16g | 25% |
| Cholesterol | 64mg | 21% |
| Sodium | 1585mg | 66% |
| Fiber | 13g | 52% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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