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!
Fall Harvest Bowls are one of my favorite things to cook this time of year, because I absolutely love all the autumn seasonal vegetables. These bowls are similar to Sweetgreen’s Harvest Bowls with some differences. A major benefit of them is how customizable they are. You can substitute any vegetables you have on hand. They’re also ideal for meal prep as they store and heat up well for lunch or dinner during busy work weeks. Perfect for football Saturday/Sundays too!
Ingredients
Rice
The base of these Fall Harvest Bowls is rice. I’ve used brown rice pictured here; however, I actually tend to use white rice more often. I love making warm grain bowls in the cooler months.
Chicken
Chicken is protein I add to these bowls. You can omit it if you’d prefer to have a vegetarian dish though.
Apple Cider Marinade
I marinate the chicken in an “apple cider marinade”. This marinade is up of apple cider, apple cider vinegar, lemon juice, thyme, basil, parsley, salt, pepper, and olive oil. It makes the chicken taste extra delicious!
Brussels Sprouts
Brussels Sprouts really make these Fall Harvest Bowls. I love them year-round, but they’re especially delicious when they’re in season. And I love when they become crispy from roasting. You can use frozen vegetables but fresh taste much better in my opinion.
Sweet Potato
Sweet potato is another must for this recipe. The sweetness of them really balances out the flavor.
Red Pepper
I love to throw in some red pepper with the other roasted vegetables for extra flavor and nutrients.
Kale
Fresh kale adds some greens to the Fall Harvest Bowls, and it’s also in season. In order to make kale taste much better, I actually boil it in some water for about 30 seconds then blanch (put in a cold-water ice bath) to stop it cooking longer. This was a huge game changer for me when preparing anything with kale at home.
Cranberries
To add additional sweetness to the Harvest Bowls, toss in some dried cranberries. They’re optional but compliment all the other fall flavors.
Pecans
Chopped pecans add even more flavor and healthy fats to the bowls.
Fresh Parmesan
There’s just something about fresh Parmesan and roasted vegetables that go together perfectly. I add fresh grated Parmesan over the bowls at the end (as opposed to just the vegetables).
Apple Cider Vinaigrette
Mix together apple cider vinegar, garlic, Dijon mustard, honey, salt, pepper, and olive oil to create the dressing for these Fall Harvest Bowls. It is so good and compliments the flavors much better than the balsamic Sweetgreen uses, in my opinion.
You can also double the recipe for the vinaigrette and use it for the chicken marinade if you’d rather not prepare a separate marinade recipe.
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!
Fall Harvest Bowl Instructions
Marinate Chicken and Cook Rice
Making these Harvest Bowls is incredibly simple! Preheat your oven to 400 degrees. Whisk all ingredients for the marinade together in a small bowl. Pour over the chicken and set aside to marinate for about 30 minutes (minimum) or longer if you’d like.
Prepare rice in a rice maker (I LOVE mine), or on the stove following package instructions. Keep warm until ready to serve.
Roast Vegetables and Cook Chicken
Meanwhile, add Brussels sprouts, sweet potato, and peppers to a large bowl. Toss with some olive oil, ground thyme, salt, and pepper. Next, place on a baking sheet sprayed with nonstick. Roast in the oven for 25-30 minutes. You can bake the chicken in a dish in the oven at the same time or toss it on the grill until it’s 165 degrees internally/no longer pink.
Prepare Apple Cider Vinaigrette
While your veggies and chicken are cooking prepare the apple cider vinaigrette by adding all ingredients to a food processor, blender, or magic bullet and processing until smooth. Place in the refrigerator until ready to use.
Prepare Kale Salad
Next, 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. If you don’t have one, I use this one! This process makes the kale taste soo much better! Then toss in a small bowl with cranberries and pecans.
Assemble Harvest Bowls
One chicken and vegetables are done, sit aside to cool slightly. Slice the chicken into smaller bite-sized pieces. To assemble, add a layer of rice to the bowls for a base. Then top with roasted vegetables, kale mixture, chicken, fresh Parmesan, and drizzle with the apple cider vinaigrette. It’s that easy!
Serving Instructions
Fall Harvest Bowls are incredibly filling on their own, but they go great with fall cocktails like Hot Spiked Apple Cider Cocktail, Smoked Old Fashioned, Red Wine, Cranberry Bourbon Cocktail, or Red Wine Apple Cider Sangria.
You could also serve them with a side of soup like Cream of Mushroom Soup, Panera's Broccoli Cheddar Soup Copycat, or Roasted Red Pepper Soup for extra cozy vibes.
FAQs
What’s the difference between these Fall Harvest Bowls and Sweetgreen’s Harvest Bowls?
Both have similar ingredients and flavor. Sweetgreen’s bowls have wild rice, almonds, apples, goat cheese, and are topped with a balsamic vinaigrette. These Harvest Bowls use regular rice, pecans, Parmesan, and additional ingredients like Brussels sprouts, peppers, and cranberries. And I prefer the apple cider vinaigrette to compliment the flavors. Both contain kale, sweet potatoes, and roasted chicken. But you can certainly swap any ingredients based on your preference!
Can I make this recipe vegetarian or vegan?
Of course! Omit the chicken altogether or swap with tofu or chickpeas for a vegetarian version. For vegan, also leave out the Parmesan cheese and swap the honey in the dressing with maple syrup or agave.
Are Harvest Bowls healthy?
Absolutely! Of course, health looks different for everyone, but these bowls are packed with vegetables, protein, and grains. You’ll definitely get quite a bit of vitamins and nutrients. That’s one reason I love meal prepping them for busy work weeks. In one bowl you get quite a variety.
Storage and Reheating
To store the Harvest Bowls for leftovers later, I recommend storing the rice, chicken, roasted vegetables, and kale mixture separately in their own airtight containers. Also keep the dressing separate. This keeps the individual components from getting soggy. Heat rice back up in the microwave. You can heat the vegetables and chicken in the microwave or oven. These will keep in the refrigerator for up to three days.
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Fall Harvest Bowls (with Chicken & Roasted Vegetables)
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
Instructions
- Preheat oven to 400 degrees.
- Prepare rice.
- Whisk together marinade ingredients. Pour over chicken and marinate for 30 minutes minimum.
- Add Brussels sprouts, sweet potatoes, and peppers to a large bowl. Toss with olive oil, thyme, salt, and pepper.
- Place vegetables on baking sheet sprayed with nonstick. Roast for 25-30 minutes.
- Bake chicken at the same time in a separate dish. Or prepare on grill until chicken is 165 degrees/no longer pink.
- Mix kale, cranberries, and pecans in a small bowl. Set aside.
- 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.
- Allow vegetables and chicken to cool slightly then slice chicken.
- Add rice to bowls then top with vegetables, kale mixture, fresh Parmesan, and drizzle with dressing.
Mackenize
These are one of my favorite recipes to make this time of year!