If there’s one thing I love about a good bowl, it’s that it has a little bit of everything! So, I took a little inspiration from Sweetgreen’s Harvest Bowl and decided that I refuse to pay $10 for a salad anymore when I can make it at home. I’ve got roasted sweet potatoes, Brussels sprouts, chewy wild rice, blackened chicken breasts, sweet apples, crumbled goat cheese, and crunchy almonds in the mix. This is a dream of a bowl! And it’s served on your favorite base—use baby spinach, arugula, mixed greens, or fresh kale, and drizzle it with homemade balsamic vinaigrette. Plus, when you make restaurant favorites at home, you can swap the veggies for what you like! Use butternut squash instead of sweet potatoes. Do you like roasted broccoli better than Brussels sprouts? Who is stopping you? Want more protein? Use quinoa instead of brown rice or wild rice blend. Have a feta fetish? Let’s do that. Do you prefer pears over apples? I don’t see why you shouldn’t have what you want! Have roasted pepitas or pumpkin seeds at home and don’t want to run out to grab almonds? Make that swap, friend.
Ingredients for Autumn Harvest Bowls
Brussels Sprouts: are a great source of fiber, and roast beautifully in the oven on the baking sheet alongside the sweet potatoes. I like to toss them with kosher salt and black pepper and roast them. Then, we’ll drizzle maple syrup and balsamic so they caramelize in the oven! Sweet Potatoes: To keep things simple here, add a little oil and season them! Sometimes, I’d sprinkle some cayenne and cinnamon if I want that additional cozy heat, but this is entirely optional. Maple Syrup: helps the sprouts caramelize in the oven. Balsamic Vinegar: is used to make the vinaigrette and flavor the sprouts. Chicken: To make meal prep for the week easier, you can cook chicken with blackened seasoning or grab a rotisserie chicken on the way home. Blackened Seasonings: Just use the kind you like from the store – or make your own! Kale: I used kale for this recipe because I think it holds up nicely with the grains. You can use anything you like though! Goat Cheese: Make your life easier by purchasing crumbled goat cheese! I’m not a fan of the log for this recipe! Apples: This is a great salad to make for apple-picking season! I love using pink lady apples, fuji, or Honeycrisp apples for this recipe. But really, any kind of snacking apple you like will work here! Almonds: I prefer roasted, lightly salted almonds, but as mentioned previously, you can use whatever you like! Honey: helps sweeten the vinaigrette. Dijon Mustard: helps emulsify the dressing. Garlic: you can use garlic powder if you don’t feel like grating it fresh, but I like the hit of fresh garlic in the vinaigrette. Extra Virgin Olive Oil: for the vinaigrette. However, I’d suggest using regular olive oil or avocado oil for when you roast the veggies.
Bought blackened seasoning and looking for other ways to use it? Try my Blackened Hot Honey Salmon with Broccoli, Blackened Shrimp Tacos, or Blackened Salmon Tacos!
Making Harvest Bowls
If you like this recipe, you might also like:
Harvest Pumpkin Leek Soup Autumn Pearl Couscous Salad with Roasted Butternut Squash Autumn Crisp Apple Sweet Potato Salad Autumn Harvest Salad with Sweet Dijon Vinaigrette Shaved Brussels Sprout Salad with Apples and Manchego
Vinaigrette: this recipe makes an ample amount of dressing. You definitely wouldn’t use all of it on your bowl!
