Harvest Bowls

Harvest Bowls mains These Fall harvest bowls are loaded with roasted sweet potatoes, brussel sprouts and blacked chicken which bake up in a sheet pan then added to bowls with chopped kale, quinoa, chopped apples, crunchy pecans and drizzled with a simple apple cider vinegar Dijon vinaigrette. protein salads, sweetgreen salad Harvest Bowls salads

These Fall harvest bowls are loaded with roasted sweet potatoes, brussel sprouts and blacked chicken which bake up in a sheet pan then added to bowls with chopped kale, quinoa, chopped apples, crunchy pecans and drizzled with a simple apple cider vinegar Dijon vinaigrette. They are packed with flavor and such a great dish for meal prep. This is our take on Sweetgreen’s Autumn Harvest Bowl. It is a great way to enjoy seasonal produce and delicious protein and veggie packed bowls!.

Harvest Bowls

Harvest Bowl Recipe Ingredients

  • CHICKEN: We use skinless boneless chicken thighs for this recipe as they cook up quickly and stay moist and juicy. If you use any other cut of chicken you will need to adjust cooking time to suit.
  • HERBS & SPICES: We like to mimic the spice blend that Sweetgreen uses in the dish so that includes: paprika, chili powder, onion powder, garlic powder, cumin, ground coriander, cayenne pepper and of course salt and pepper.
  • VEGETABLES: We roast up sweet potatoes and brussels sprouts - for a great harvest veggie medley. If you would like to use butternut squash instead of the sweet potato you can.
  • SHALLOTS: We like to roast up sliced shallots with the veggies for added flavour. Feel free to use red onion instead.
  • OLIVE OIL: We use the olive oil for the chicken and veggies plus the dressing.
  • APPLE CIDER VINEGAR & BALSAMIC VINEGAR: We use the balsamic vinegar in the chicken marinade and the apple cider vinegar for the dressing. If you would like to use balsamic for both you could.
  • DIJON MUSTARD: This is for the dressing and adds flavor to it and helps it emulsify.
  • QUINOA: The original Sweetgreen harvest bowl uses wild rice blend for the grain but we like using quinoa for the extra boost of protein. You could use wild rice instead, brown rice or any other grain yo might like. You will need 2 cups of cooked grains which is approximately ½ cup for each bowl.
  • KALE: Fresh chopped kale is what we serve everything over. You will need 4 cups of chopped kale - approximately 1 cup per bowl.
  • FETA CHEESE: The Sweet Green version used crumbled goat cheese but we love feta cheese. Use the one you prefer. Grated Parmesan cheese would also work here too.
  • PECANS: The original recipe calls for chopped or sliced almonds but we love adding toasted pecans or candied pecans and sometimes we will use pumpkin seeds and even add a bit of dried cranberries too for an extra pop of sweetness.
  • APPLES: Fresh chopped or sliced apples add a sweet crunchy fresh addition to the harvest bowl and we love to use arge sweet-tart apples, such as Cosmic Crisp, Honey crisp, or Pink Lady

Harvest Bowls

How To Make Harvest Bowls

  1. Prep Veggies: Toss the diced sweet potatoes and sliced brussel sprouts with olive oil and spices.
  2. Prep Chicken: Toss with the spices, olive oil and balsamic until evenly coated.
  3. Roast Chicken & Veggies Together: Place the veggies evenly on one side of the sheet pan and place the chicken evenly on the other side of the sheet pan, its OK if some of the veggies overlap a little. You can use two sheets pans if required. Roast until chicken is cooked through.
  4. Prep Dressing: Whisk all the dressing ingredients together to combine. Toss kale with a teaspoon of so of the dressing and set both aside.
  5. Assemble Bowls: We like to slice the chicken but that is optional. Divide the kale, roasted veggies, chicken, quinoa, and apples into each bowl. Sprinkle feta and pecans evenly between 4 bowls. Drizzle remaining dressing over the 4 bowls and serve.

Harvest Bowls

Harvest Bowls

Harvest Bowl Make Ahead, Storage & Freezing

  • MAKE AHEAD: The dressing can be made and stored in an airtight container for 3-5 days, The chicken and the veggies can be roasted cooled and stored in the fridge overnight in an air tight container for a couple days. Reheat as stated below before serving.
  • STORAGE: Store leftovers in an airtight container in the fridge for up to 4-5 days. We recommend building your bowl after you reheat the chicken and veggies.
  • FREEZING: Allow chicken and veggies to completely cool and store in an airtight container in the freezer. It should last up to 1-3 months. Let defrost in the fridge overnight.
  • RE HEATING: To heat it, pop it in the microwave for a couple of minutes until warmed through. You can also reheat it on the stove top or air fryer.

Harvest Bowls

Harvest Bowls

More Recipes You Will Love

Recipe

Servings: 4 (makes 4 bowls)
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins

Ingredients

For the Chicken

  • 1½-2 lbs boneless, skinless chicken thighs (aprox 8 pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • ¼ teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon cayenne pepper

For the Vegetables

  • 1 pound Brussels sprouts, trimmed and halved lengthwise (cut into quarters if really large)
  • 1 large sweet potato (about 1 pound), peeled and cut into ½-inch pieces
  • 2 shallots, sliced into wedges
  • 2 tablespoons extra-virgin olive oil
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper, plus more as needed
  • ½ teaspoon Garlic powder
  • ½ teaspoon Chili powder

For the Dressing

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • ½ teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • ¼ teaspoon garlic powder
  • Pinch of dried thyme (optional)

For Serving

  • 2 cups cooked quinoa or your choice of grain
  • 4 cups chopped kale
  • 2 honey crips apples, cut into 3/4-inch pieces
  • 2 ounces feta cheese or fresh goat cheese, crumbled (or more to taste)
  • Candied or toasted pecans or pepitas
  • Cranberries optional

Directions:

  1. Preheat oven to 400°F and line a large baking sheet with parchment paper, or lightly grease.

Prepare & Roast Chicken and Veggies

  1. In a large bowl toss the diced sweet potatoes, sliced shallots and sliced brussel sprouts with olive oil and spices. Empty out onto one side of the sheet pan.
  2. In the same bowl toss chicken with olive oil, balsamic, herbs and spices. Place the chicken on the other side of the pan lining it up so pieces do not overlap but they can touch. (If you would like to roast the chicken and veggies into separate sheet pans you can)
  3. Transfer sheet pan to preheated oven and bake for 25-30 minutes, (tossing the veggies half way if desired), until Brussels sprouts are crisp on the outside and sweet potatoes are caramelized and edges are browned, and chicken is cooked through.

Prepare Dressing

  1. In a small bowl or in a mason jar whisk together the dressing ingredients until combined, or shake in a sealed jar.
  2. In a medium bowl toss or massage the kale with 1 teaspoon of the dressing to soften it.

Assemble Bowls

  1. Divide the kale evenly between 4 bowls, along with the roasted veggies, ½ cup of cooked quinoa in each bowl, and 2 chicken thighs sliced in each bowl. Divide the chopped apples, crumbled feta and pecans evenly between 4 bowls. Top each bowl with a drizzle of dressing and serve.

Recipe Notes

  • If you feel that your sheet pan is too crowded feel free to roast up the chicken thighs and the veggies in separate sheet pans.
  • If you find your chicken is releasing loads of juices feel free to carefully tip or spoon some of it out halfway through cooking it so that the veggies roast up drier. We usually don’t do this because we are fine with the veggies being softer. This is totally normal in a sheet pan chicken recipe especially if the sheet pan is jammed packed because the chicken and veggies naturally release juices - however roasting chicken and veggies separately on two sheet pans will help free up more space on the sheet pan and naturally help juices evaporate or cook off easier.

Harvest Bowls