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Roasted Harvest Bowls – Consuming Chook Meals

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Roasted Harvest Bowls – Consuming Chook Meals

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These roasted harvest bowls mix maple turmeric rooster, roasted butternut squash and brussels sprouts and crisp apple chunks all served over a mattress of kale drizzled with an apple cider French dressing dressing. Good for meal prep!

In the event you’re on the lookout for a heat, comforting dish for fall and winter, these roasted harvest bowls are excellent as a result of a lot of the elements are roasted and added whereas nonetheless heat. In fact, you can too use this recipe for meal prep and serve the roasted parts chilly or at room temp. I’ve performed each and the bowls style scrumptious both manner.

A roasted harvest bowl.

Why You’ll Love This Recipe

  • It’s jam-packed with veggies and lean protein.
  • Loaded with taste!
  • Tremendous simple to meal prep upfront for fast meeting in the course of the week.
  • It’s utterly customizable. Be happy to make this recipe your personal!

Elements Wanted

  • maple turmeric rooster – this candy & savory maple turmeric rooster is certainly the star of the present! I like to recommend utilizing boneless, skinless rooster breasts, however rooster thighs will work as nicely.
  • brussels sprouts – trim the robust finish of the sprout off and take away any broken or wilted leaves. In the event that they’re smaller brussels sprouts, you possibly can simply halve them, in any other case I like to chop them into quarters.
  • butternut squash – reduce the squash into uniform, bite-size items in order that they roast evenly. Right here’s a easy tutorial for how one can peel and chop butternut squash earlier than cooking.
  • avocado or olive oil – for roasting the greens!
  • sea salt & black pepper – to deliver all of the flavors collectively.
  • apple – for some crunch and a burst of juiciness! My private fave is Honey Crisp, however you may use your favourite number of apple with this recipe.
  • chopped kale – for the bottom of the bowl. I want to make use of curly inexperienced kale, however any sort of kale works!
  • pepitas – for topping, which provides a pleasant crunch. Pepitas are pumpkin seeds with out the shell, however if you happen to can’t discover them you need to use roasted pumpkin seeds and even butternut squash seeds. To roast them take away 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 till crunchy and golden.
  • dried cranberries – provides a contact of sweetness and tartness! Attempt to search for dried cranberries which are sweetened with fruit juice.
  • goat cheese – elective, however this provides a pleasant taste and creamy texture to the bowl.
  • apple cider French dressing dressing – the proper dressing to pair with this bowl, It’s a combo of apple cider vinegar, olive oil, dijon mustard, maple syrup, garlic, salt and floor black pepper.
  • cinnamon & cayenne – utterly elective, however I really like including a touch of cinnamon and cayenne to the roasted butternut squash. The warming of the cinnamon and spice from the cayenne pair completely along with the sweetness of the squash.
Collage of four photos. Two are of before and after roasting brussels sprouts and butternut squash. Two photos are of apple cider vinaigrette being drizzled on kale and massaged.

Easy methods to Make

Make dressing: Make dressing by including all elements right into a blender and mixing till clean. Put aside.

Roast veggies: Preheat the oven to 400°F. Prep one further massive baking sheet or 2 medium baking sheets with parchment paper. Add chopped butternut squash chunks right into a bowl and toss with 1 Tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Be happy so as to add a sprinkle of cinnamon and cayenne as nicely. Toss to coat and unfold onto a baking sheet. In the identical bowl, add the brussels sprouts and toss with 1 Tablespoon oil and remaining salt and pepper. Save the bowl for later! Place on the opposite aspect of the baking sheet (or the extra baking sheet). Roast for 30-40 minutes, or till squash is tender, flipping midway.

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Cook dinner rooster: Whereas veggies are roasting prep rooster. Add oil to a forged iron skillet and switch warmth on medium/medium-high warmth. Pat rooster dry and season with salt and pepper. Add rooster to the skillet and sear for 4-5 minutes on either side. Whereas rooster is searing mix maple syrup, tamari, garlic, turmeric and black pepper in a small bowl. As soon as each side of the rooster are seared, rigorously pour maple turmeric sauce over rooster and toss to coat. Transfer skillet from the stovetop into the preheated 400°F oven and bake for 10 minutes or till rooster is tender and cooked all through.

Therapeutic massage kale: Add kale to the identical bowl you used to toss the butternut and brussels. Drizzle on 1-2 tablespoons of the dressing and use your arms to therapeutic massage it into the kale.

Assemble and serve: To make bowls, add a base of kale to every bowl, high with maple turmeric rooster, roasted Brussels sprouts, roasted butternut squash, apple chunks, dried cranberries, pepitas and goat cheese. Drizzle dressing over the bowl and revel in!

A roasted harvest bowl.

Customise Your Roasted Harvest Bowls

  • Protein: I really like the flavour of the maple turmeric rooster, however be happy to swap it with a distinct rooster recipe or one other protein altogether, resembling salmon, shrimp, tempeh, tofu or chickpeas. Listed here are some concepts: air fryer rooster breast, balsamic glazed salmon, marinaded tempeh, crispy baked tofu.
  • Roasted greens: Be happy to swap the squash and brussels sprouts on your favourite veggie or no matter you may have available. Roasted candy potato, cauliflower, broccoli or acorn squash are all nice choices!
  • Greens: Swap the kale, or add extra greens to the bowl with arugula or spinach.
  • Fruit: Swap the apple with a distinct number of fruit. Pears could be a pleasant addition. And as a substitute of dried cranberries you may use dates, raisins, dried cherries or dried apricots.
  • Spices: Be happy so as to add different spices to your roasted veggies! Cumin, smoked paprika and turmeric, are all nice choices!
  • Pepitas: Swap the pepitas for slivered almonds, walnuts, pecans, sunflower seeds or hemp seeds.
  • Cheese: Swap the goat cheese with one other cheese like feta, blue cheese or mozzarella. In the event you want this recipe to be vegan, use vegan cheese or omit the cheese altogether.
  • Add grains: Need to bulk up your bowl a bit? Be happy so as to add a grain like quinoa, wild rice or farro.
  • Use a distinct dressing: I really like the ACV dressing, however you possibly can completely swap it up! This bowl would even be scrumptious with my lemon French dressing dressing or balsamic French dressing. Take a look at my full assortment of salad dressing recipes for extra inspiration.
Pouring dressing over a roasted harvest bowl.

Easy methods to Meal Prep

These roasted harvest bowls are the proper meal prep recipe! The flavors are so distinctive and scrumptious that I might actually eat this one meal every single day for an entire week. You’ll be able to prep all the parts upfront and have a scrumptious, filling meal in minutes! Right here’s what I might do:

  • Rooster – prep the rooster upfront for fast meeting. You’ll be able to heat the rooster earlier than assembling the bowls or eat chilly.
  • Roasted veggies – roast these upfront and warmth earlier than assembling or take pleasure in chilly.
  • Dressing – one other easy element to prep upfront!

Easy methods to Retailer Leftovers

These roasted harvest bowls are nice as a result of they retailer so nicely! I might retailer the rooster and veggies collectively and the dressing in a separate hermetic container. Every thing ought to final 5 days within the fridge. If you’re able to take pleasure in, warmth up the nice and cozy parts over the stovetop or within the microwave and assemble your bowl!

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A roasted harvest bowl.

Extra Bowl Recipes to Strive

Remember to try the complete assortment of dinner recipes on EBF!

Roasted Harvest Bowls

These roasted harvest bowls mix maple turmeric rooster, roasted butternut squash and brussels sprouts and crisp apple chunks all served over a mattress of kale drizzled with an apple cider French dressing dressing.

A roasted harvest bowl.

Maple Turmeric Rooster

  • 1 lb skinless boneless rooster 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 floor turmeric
  • ½ teaspoon  sea salt
  • ½ teaspoon  pepper

Bowl

  • 16 oz brussels sprouts, trimmed and quartered
  • 1 massive 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, elective

Apple Cider French dressing 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 extra to style
  • ½ teaspoon freshly floor black pepper, plus extra to style
  • Make dressing by including all elements right into a blender and mixing till clean. Put aside

  • Preheat oven to 400°F. Prep one further massive baking sheet or 2 medium baking sheets with parchment paper.

  • Add chopped butternut squash chunks right into a bowl and toss with 1 Tablespoon oil, ¼ teaspoon salt and ¼ teaspoon pepper. Be happy so as to add a sprinkle of cinnamon and cayenne as nicely. Toss to coat and unfold onto a baking sheet. In the identical bowl, add the brussels sprouts and toss with 1 Tablespoon of oil, remaining salt and pepper. Save bowl for later! Place on the opposite aspect of the baking sheet (or the extra baking sheet). Put butternut squash and brussels sprouts into the oven and roast for 30-40 minutes, or till squash is tender, flipping midway.

  • Whereas veggies are roasting prepare dinner rooster. Add oil to a forged iron skillet and switch warmth on medium/medium-high warmth. Pat rooster dry and season with sea salt and black pepper. At this level your oil ought to be sizzling and the rooster ought to sizzle when added to the skillet. Add rooster to the skillet and sear for 4-5 minutes on either side.

  • Whereas rooster is searing mix maple syrup, tamari, garlic, turmeric and black pepper in a small bowl. As soon as each side of the rooster are seared, rigorously pour maple turmeric sauce over rooster and toss to coat. Transfer skillet from the stovetop into the preheated 400°F oven and bake for 10 minutes or till rooster is tender and cooked all through.

  • Add kale to the identical bowl you used to toss the butternut and brussels. Drizzle on 1-2 tablespoons of the dressing and use your arms to therapeutic massage it into the kale.

  • To make bowls, add a base of kale to every bowl, high with maple turmeric rooster, roasted Brussels sprouts, roasted butternut squash, apple chunks, dried cranberries, pepitas and goat cheese. Drizzle dressing over the bowl and revel in!

*For roasted butternut squash seeds: preheat oven to 325°. Take away 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 till crunchy and golden.

Serving: 1bowl, with out dressing Energy: 515kcal Carbohydrates: 70g Protein: 32g Fats: 16g Ldl cholesterol: 64mg Sodium: 1585mg Fiber: 13g Sugar: 32g

DID YOU MAKE THIS RECIPE?

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