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A roasted harvest bowl.
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4.34 from 24 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 Time15 minutes
Cook Time40 minutes
Total Time55 minutes
Course: Salad
Cuisine: American
Keyword: roasted harvest bowls
Servings: 2
Author: Brittany Mullins

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

  • 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.
    A sheet pan half covered with seasoned brussels sprouts and half covered in butternut squash chunks.
  • 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.
    Massaging dressing into 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!
    Building harvest bowls with a base layer of kale and topped with chicken.

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

Serving: 1bowl, without dressing | Calories: 515kcal | Carbohydrates: 70g | Protein: 32g | Fat: 16g | Cholesterol: 64mg | Sodium: 1585mg | Fiber: 13g | Sugar: 32g