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Fall harvest bowls containing rice, roasted vegetables, kale, and cheese in a white bowl.

Fall Harvest Bowls (with Chicken & Roasted Vegetables)

5 from 1 vote
Hearty Fall Harvest Bowls are packed full of seasonal vegetables like Brussels sprouts, sweet potatoes, and kale, juicy chicken, nuts,cranberries, fresh Parmesan, and then drizzled with a spiced apple cider vinaigrette. They are healthy, nutritious, and delicious!
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

  • 2 cups rice brown or white, cooked
  • ¼ cup apple cider for marinade
  • 2 tablespoon apple cider vinegar for marinade
  • juice from ½ lemon for marinade
  • ⅓ cup olive oil for marinade
  • ½ teaspoon ground thyme for marinade
  • ½ teaspoon ground basil for marinade
  • ¼ teaspoon ground parsley for marinade
  • ½ teaspoon salt for marinade
  • ½ teaspoon fresh ground pepper for marinade
  • 1 lb chicken breast
  • 1 lb Brussels Sprouts trimmed and halved
  • 2 sweet potatoes peeled and cut into smaller pieces
  • 1 large red pepper chopped into chunks
  • 1 tablespoon olive oil for roasted vegetables
  • ½ teaspoon ground thyme for roasted vegetables
  • ½ tsp salt for roasted vegetables
  • ½ teaspoon fresh ground pepper for roasted vegetables
  • 2 cups kale chopped, see note on preparation
  • ¼ cup dried cranberries
  • ¼ cup Pecans roughly chopped
  • ¼ cup Fresh Parmesan grated
  • ¼ cup apple cider vinegar for vinaigrette
  • 2 cloves garlic chopped, for vinaigrette
  • ½ tablespoon dijon mustard for vinaigrette
  • 2 teaspoon honey for vinaigrette
  • ½ teaspoon salt for vinaigrette
  • ½ teaspoon fresh ground pepper for vinaigrette
  • ⅓ cup olive oil for vinaigrette

Method
 

  1. Preheat oven to 400 degrees.
  2. Prepare rice.
  3. Whisk together marinade ingredients. Pour over chicken and marinate for 30 minutes minimum.
  4. Add Brussels sprouts, sweet potatoes, and peppers to a large bowl. Toss with olive oil, thyme, salt, and pepper.
  5. Place vegetables on baking sheet sprayed with nonstick. Roast for 25-30 minutes.
  6. Bake chicken at the same time in a separate dish. Or prepare on grill until chicken is 165 degrees/no longer pink.
  7. Mix kale, cranberries, and pecans in a small bowl. Set aside.
  8. Add all ingredients for apple cider vinaigrette to a food processor, blender, or magic bullet and process until smooth. Set aside/store in fridge until ready to use.
  9. Allow vegetables and chicken to cool slightly then slice chicken.
  10. Add rice to bowls then top with vegetables, kale mixture, fresh Parmesan, and drizzle with dressing.

Notes

To Prepare Kale:
Quickly boil the kale for about 30 seconds then transfer to a boil with ice water. Lay out to dry on some paper towels or dry in salad spinner.  This process makes the kale taste soo much better!
Variations/Substitutions
The options for these Fall Harvest Bowls are truly endless. Swap rice for quinoa, farro, wild rice, or a base of greens. Instead of chicken you could use shrimp, steak, or salmon. Add or substitute vegetables like broccoli, squash, zucchini, corn, spinach, lettuce, or arugula. Sweetgreen’s bowls include apples, and they would be tasty in this recipe too! Swap Parmesan for feta or goat cheese. Whatever you have on hand or whatever sounds best to you!