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4.4 from 81 votes

Roasted Harvest Bowls

These roasted harvest bowls combine maple turmeric chicken, roasted butternut squash and brussels sprouts and crisp apple chunks all served over a bed of kale drizzled with an apple cider vinaigrette dressing.

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

Ingredients

Maple Turmeric Chicken
  • 1 lb skinless boneless chicken breasts or thighs sliced
  • ½ Tablespoon olive or avocado oil
  • 2 ½ Tablespoons pure maple syrup
  • 1 Tablespoons low sodium tamari or soy sauce
  • 1 teaspoon garlic minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon  sea salt
  • ½ teaspoon  pepper
Bowl
  • 16 oz Brussels sprouts trimmed and quartered
  • 1 large butternut squash peeled and chopped
  • 2 Tablespoons avocado or olive oil divided
  • ½ teaspoon sea salt divided
  • ½ teaspoon pepper divided
  • 1 crisp apple chopped
  • chopped curly kale
  • Pepitas
  • dried cranberries
  • goat cheese
  • Cinnamon and 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 freshly ground black pepper plus more to taste

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

  • *For roasted butternut squash seeds: preheat oven to 325°. Remove any remaining strings from the seeds and toss with a 1/2 teaspoon oil and a pinch of sea salt. Roast for 30-40 minutes or until crunchy and golden.

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: 2Serving

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.