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. Perfect for meal prep!
If you’re looking for a warm, comforting dish for fall and winter, these roasted harvest bowls are perfect because most of the ingredients are roasted and added while still warm. Of course, you can also use this recipe for meal prep and serve the roasted components cold or at room temp. I’ve done both and the bowls taste delicious either way.
Why You’ll Love This Recipe
It’s jam-packed with veggies and lean protein.
Loaded with flavor!
Super easy to meal prep in advance for quick assembly during the week.
It’s completely customizable. Feel free to make this recipe your own!
Ingredients Needed
maple turmeric chicken – this sweet & savory maple turmeric chicken is definitely the star of the show! I recommend using boneless, skinless chicken breasts, but chicken thighs will work as well.
brussels sprouts – trim the tough end of the sprout off and remove any damaged or wilted leaves. If they’re smaller brussels sprouts, you can just halve them, otherwise I like to cut them into quarters.
avocado or olive oil – for roasting the vegetables!
sea salt & black pepper – to bring all the flavors together.
apple – for some crunch and a burst of juiciness! My personal fave is Honey Crisp, but you could use your favorite variety of apple with this recipe.
chopped kale – for the base of the bowl. I prefer to use curly green kale, but any type of kale works!
pepitas – for topping, which adds a nice crunch. Pepitas are pumpkin seeds without the shell, but if you can’t find them you can use roasted pumpkin seeds or even butternut squash seeds. To roast them remove any remaining strings from the seeds and toss with a 1/2 teaspoon oil and a pinch of sea salt. Roast at 325°F for 30-40 minutes or until crunchy and golden.
dried cranberries – adds a touch of sweetness and tartness! Try to look for dried cranberries that are sweetened with fruit juice.
goat cheese – optional, but this adds a nice flavor and creamy texture to the bowl.
apple cider vinaigrette dressing – the perfect dressing to pair with this bowl, It’s a combo of apple cider vinegar, olive oil, dijon mustard, maple syrup, garlic, salt and ground black pepper.
cinnamon & cayenne – completely optional, but I love adding a dash of cinnamon and cayenne to the roasted butternut squash. The warming of the cinnamon and spice from the cayenne pair perfectly together with the sweetness of the squash.
How to Make
Make dressing: Make dressing by adding all ingredients into a blender and blending until smooth. Set aside.
Roast veggies: Preheat the 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 oil and remaining salt and pepper. Save the bowl for later! Place on the other side of the baking sheet (or the additional baking sheet). Roast for 30-40 minutes, or until squash is tender, flipping halfway.
Cook chicken: While veggies are roasting prep chicken. Add oil to a cast iron skillet and turn heat on medium/medium-high heat. Pat chicken dry and season with salt and pepper. 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.
Massage kale: 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.
Assemble and serve: 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!
Roasted vegetables: Feel free to swap the squash and brussels sprouts for your favorite veggie or whatever you have on hand. Roasted sweet potato, cauliflower, broccoli or acorn squash are all great options!
Greens: Swap the kale, or add more greens to the bowl with arugula or spinach.
Fruit: Swap the apple with a different variety of fruit. Pears would be a nice addition. And instead of dried cranberries you could use dates, raisins, dried cherries or dried apricots.
Spices: Feel free to add other spices to your roasted veggies! Cumin, smoked paprika and turmeric, are all great options!
Pepitas: Swap the pepitas for slivered almonds, walnuts, pecans, sunflower seeds or hemp seeds.
Cheese: Swap the goat cheese with another cheese like feta, blue cheese or mozzarella. If you need this recipe to be vegan, use vegan cheese or omit the cheese altogether.
Add grains: Want to bulk up your bowl a bit? Feel free to add a grain like quinoa, wild rice or farro.
These roasted harvest bowls are the perfect meal prep recipe! The flavors are so unique and delicious that I could honestly eat this one meal every day for a whole week. You can prep all of the components in advance and have a delicious, filling meal in minutes! Here’s what I would do:
Chicken – prep the chicken in advance for quick assembly. You can warm the chicken before assembling the bowls or eat cold.
Roasted veggies – roast these in advance and heat before assembling or enjoy cold.
Dressing – another simple component to prep in advance!
How to Store Leftovers
These roasted harvest bowls are great because they store so well! I would store the chicken and veggies together and the dressing in a separate airtight container. Everything should last 5 days in the refrigerator. When you’re ready to enjoy, heat up the warm components over the stovetop or in the microwave and assemble your bowl!
Be sure to check out the full collection of dinner recipes on EBF!
Roasted Harvest Bowls
4 from 15 votes
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.
½teaspoonfreshly ground black pepper, plus more to taste
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
*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.
So good! Bc I didn’t have all ingredients on hand, I replaced the squash with sweet potatoes, spinach with arugula, and apple cider with OJ. I also topped with nutritional yeast. So yummy and will be adding it to the dinner rotation!
This was so tasty! I used chicken thighs (bone in, skin on) and roasted them in the oven in a cast iron frying pan. This skin crisped up beautifully! The dressing was magical and really pulled together all the flavors of the Brussels sprouts and squash. I’m looking forward to the leftovers tonight!
Yay!! So glad you enjoyed this recipe, Lesia. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so thank you! <3
My dad is a chef so I tend to be very picky with food, but honestly this recipe was DELICIOUS. The flavors all came together in such a cohesive way. Would absolutely make this again and again. Thank you for the recipe! Can’t wait to try more from your website 🙂
I’m so glad to hear that you enjoyed this recipe, Marisa! And thank you for taking the time to come back to leave a comment and star rating. The ratings are super helpful!!
Leave a Comment
Yummy. Can’t wait to try this. Thanks.
Yay! I can’t wait to hear how it turns out for you. Enjoy!
So good! Bc I didn’t have all ingredients on hand, I replaced the squash with sweet potatoes, spinach with arugula, and apple cider with OJ. I also topped with nutritional yeast. So yummy and will be adding it to the dinner rotation!
So glad you loved this recipe, Kristen! Thanks for the review. I so appreciate it. 🙂
This was so tasty! I used chicken thighs (bone in, skin on) and roasted them in the oven in a cast iron frying pan. This skin crisped up beautifully! The dressing was magical and really pulled together all the flavors of the Brussels sprouts and squash. I’m looking forward to the leftovers tonight!
Yay!! So glad you enjoyed this recipe, Lesia. Thanks for coming back to leave a comment and star rating. It’s super helpful to other readers, so thank you! <3
My dad is a chef so I tend to be very picky with food, but honestly this recipe was DELICIOUS. The flavors all came together in such a cohesive way. Would absolutely make this again and again. Thank you for the recipe! Can’t wait to try more from your website 🙂
I’m so glad to hear that you enjoyed this recipe, Marisa! And thank you for taking the time to come back to leave a comment and star rating. The ratings are super helpful!!
Delicious!! The perfect fall salad
I’m so happy you enjoyed this salad! Thank you so much for taking the time to leave a comment (and star rating). It means the world to me!