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Roasted Harvest Bowls
4.4 from 81 votes

Roasted Harvest Bowls

Roasted Harvest Bowls combine maple turmeric chicken with roasted butternut squash and Brussels sprouts, tossed in a spiced apple cider vinaigrette. The bowl features a balance of sweet, savory, and earthy flavors complemented by kale, apples, pepitas, cranberries, and goat cheese. Roasting vegetables until tender and browning the chicken give the dish a mixture of soft and crisp textures.

Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings: 2
Calories: 515 kcal
Course: Salad
Cuisine: American

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
  • cayenne pepper optional
  • cinnamon 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

    Cup of Yum
  1. Make dressing by adding all ingredients into a blender and blending until smooth. Set aside
  2. Preheat oven to 400°F. Prep one extra large baking sheet or 2 medium baking sheets with parchment paper.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

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%)

Nutrition Facts

Serving: 2 Serving

Amount Per Serving

Calories 515

% 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.