Harvest Bowls Recipe

If you’re craving a wholesome, colorful, and downright delicious meal, you’ve got to try this Harvest Bowls Recipe. I absolutely love how it brings together tender roasted vegetables, hearty grilled chicken, and a bright, tangy vinaigrette that just sings. When I first tried this recipe, it quickly became a family favorite—perfect for busy weeknights or meal prep because it’s filling and packed with flavors you’ll come back for again and again.

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Ingredients You’ll Need

This Harvest Bowls Recipe calls for simple, fresh ingredients that work beautifully together. I always keep apple cider vinegar and Dijon mustard on hand for this zingy vinaigrette—plus seasonal veggies that you can swap based on what you find at the market.

• Apple cider: Adds a touch of sweet acidity that makes the dressing pop.
• Apple cider vinegar: Balances the richness of the olive oil with tang.
• Olive oil: Use good quality for the dressing and roasting veggies for lush flavor.
• Shallot: Mincing it finely ensures its mild oniony flavor blends into the dressing smoothly.
• Dijon mustard: Gives the vinaigrette that signature depth and slight bite.
• Honey: Just a touch cools and rounds out the acidity.
• Kosher salt & black pepper: Essential to seasoning everything perfectly.
• Brussels sprouts: Trimmed and halved to caramelize nicely in the oven.
• Red onion: Adds sweetness and color when roasted.
• Sweet potatoes: Cubed small for even roasting and tender bites.
• Dried thyme: Earthy herb that pairs so well with roasted vegetables.
• Grilled chicken: Sliced for topping; you can use leftovers or freshly cook some.
• Kale: Finely sliced to soften under the dressing and add nutrition.
• Dried cranberries: For bursts of sweetness and chewiness.
• Sliced almonds: Toasted or raw add crunch and nutty flavor.
• Shaved Parmesan: A final savory note to sprinkle on top.
• Cooked brown rice: The perfect hearty base that holds all the toppings together.

Variations

I love how flexible this Harvest Bowls Recipe is—you can easily swap ingredients to suit your tastes or dietary needs. I often tweak it based on what I have around or what’s in season, and that’s part of the fun!

• Vegetarian Version: Simply leave out the chicken and add extra almonds or chickpeas for protein; my family loved it this way when we tried a meatless week.
• Swap the grains: Quinoa or farro work great instead of brown rice if you want a different texture.
• Seasonal Swap: In spring, I use asparagus and peas in place of the root veggies for a fresh twist.
• Spice it Up: Adding a sprinkle of smoked paprika or chili flakes to the roasted veggies adds a lovely warmth I discovered late one winter.

How to Make Harvest Bowls Recipe

Step 1: Roast Your Veggies to Perfection

Preheat your oven to 425°F (220°C). On a large baking sheet lined with parchment paper, toss Brussels sprouts, sweet potatoes, and red onion with 1 tablespoon of olive oil. Season generously with kosher salt, pepper, and dried thyme. Spreading them out evenly allows for even roasting and caramelization. Bake for about 25-30 minutes until the veggies are tender and golden on the edges—you’ll notice that irresistible roasted aroma filling your kitchen. Be sure to give them a stir halfway through to get an even roast.

Step 2: Whisk Up the Tangy Vinaigrette

While veggies roast, whisk together apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, and honey in a large bowl. Season with salt and freshly ground black pepper to taste. This dressing is the magic touch—it’s tangy, slightly sweet, and brings everything together beautifully. I discovered that whisking it thoroughly helps the oil and vinegar emulsify, so none of that annoying separation happens.

Step 3: Toss the Kale Salad Mix

In a medium bowl, combine finely sliced kale with dried cranberries and sliced almonds. Add about 1/3 cup of your freshly made vinaigrette and toss well to coat. The vinaigrette softens the kale, making it tender and easier to eat, while those cranberries and almonds add fantastic texture and flavor bursts—trust me, this combo is a winner every time.

Step 4: Assemble Your Harvest Bowls

Now for the fun part—assembling! In each bowl, start with 1 cup of warm cooked brown rice, then add 1 cup of your roasted veggies, followed by 1/2 cup of the kale salad mix, and finally top with 1 cup of sliced grilled chicken. Drizzle a bit more dressing over the top if desired, and don’t forget to sprinkle with shaved Parmesan. The layers create a beautiful harmony of flavors and textures—soft grains, tender roasted veggies, crisp kale, and juicy chicken all wrapped up in that zesty dressing.

How to Serve Harvest Bowls Recipe

Garnishes

I like topping mine with shaved Parmesan for a salty, savory note, plus an extra handful of toasted sliced almonds for crunch. Sometimes a quick sprinkle of fresh parsley adds a pop of green freshness that lightens the bowl. You can also add a little cracked black pepper or even a drizzle of good olive oil right before serving.

Side Dishes

Serve these harvest bowls with a side of crusty bread or a simple green salad if you want something extra. For a heartier meal, a cup of comforting soup, like butternut squash or tomato bisque, makes a lovely companion.

Creative Ways to Present

I’ve even brought this Harvest Bowls Recipe to potlucks in individual mason jars layered beautifully for a vibrant presentation. It’s a real crowd-pleaser and makes for easy transport and serving. Layer rice, veggies, kale salad, chicken, and dressings in clear jars so everyone can admire those gorgeous colors.

Make Ahead and Storage

Storing Leftovers

I store leftover components separately—roasted veggies, cooked chicken, and kale salad—in airtight containers in the fridge. This keeps everything fresh and prevents sogginess. When it’s time to eat, just reheat the veggies and chicken and toss the kale salad with fresh dressing.

Freezing

The roasted veggies and cooked chicken freeze beautifully if you want to portion out meals. Just cool completely before freezing in labeled freezer bags. I don’t freeze the kale salad or brown rice separately because their textures change quite a bit—it’s best to prepare those fresh.

Reheating

I reheat the roasted veggies and chicken in the oven at 350°F (175°C) for about 10 minutes to keep their texture intact. You can microwave the brown rice separately. Once everything is warm, assemble the bowl and add the fresh kale salad with its dressing to keep that bright crunch.

FAQs

Final Thoughts

This Harvest Bowls Recipe has become one of my go-to meals for so many reasons. It’s healthy yet hearty, easy to customize, and tastes like a cozy hug on a plate. I love how the flavors meld with each component lending something special—roasted sweetness, tangy dressing, crunchy nuts, and juicy chicken. You’ll enjoy how quick it comes together, and I bet your whole family will ask for seconds. Give it a try and let me know how you make it your own—I promise it’s a recipe worth keeping in your rotation!

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