Inspired by popular fast-casual lunch spots, harvest bowls bring a delicious and healthy variety to your weekly meal preparation. This dish is not only an economical choice but also offers endless opportunities for customization, making it a perfect lunchtime treat you’ll be eagerly anticipating or even a satisfying dinner option.
This bountiful harvest bowl features a base of wild rice cooked in a flavorful broth, accompanied by baby kale that gives it a salad-like quality. The mix of roasted fall vegetables, such as sweet potatoes and Brussels sprouts, adds depth to the dish, while tender chicken, crunchy apples, tangy goat cheese, and chopped almonds provide the finishing touches. Drizzle on a homemade balsamic vinaigrette, and you have a nutritious meal packed with texture and flavor.
Key Takeaways
Harvest bowls offer customizable and healthy lunch options, filled with grains, veggies, and protein.
Base ingredients can be easily swapped to suit your preferences, from wild rice to quinoa and goat cheese to feta.
Enjoy this nutritious meal as a lunch or a satisfying dinner, making it versatile for various meal plans.
Ingredients
For the Bowl Components:
1 1/2 cups wild rice blend
2 2/3 cups chicken broth
2 tablespoons unsalted butter
1 1/2 teaspoons kosher salt, divided
1 pound Brussels sprouts, halved and trimmed
2 small sweet potatoes, diced (1/2-inch cubes)
2 tablespoons olive oil
1 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon paprika
1/4 teaspoon cayenne pepper
1 rotisserie chicken, about 2 pounds
2 cups fresh baby kale
1 Honeycrisp apple, cored and cubed
1/2 cup crumbled goat cheese
1/4 cup coarsely chopped roasted, salted almonds
For the Balsamic Vinaigrette:
3 tablespoons balsamic vinegar
2 teaspoons honey
2 teaspoons Dijon mustard
1 grated garlic clove
1/4 teaspoon kosher salt
1/4 teaspoon ground black pepper
1/3 cup olive oil
Directions
To prepare the bowls, start by preheating your oven to 450°F. Next, rinse the rice blend for about a minute in a fine mesh sieve under running water. Combine the rinsed rice with broth, butter, and ½ teaspoon of salt in a medium saucepan. Bring this mix to a boil over medium-high heat, then reduce the heat to low, cover, and let it cook for 45 minutes. Remove the pot from heat and let the rice sit for another 15 minutes before fluffing it with a fork.
While the rice is cooking, line a large baking sheet with foil and spread out Brussels sprouts and sweet potatoes. Drizzle them with olive oil and toss to coat. Season the vegetables with the remaining salt, pepper, garlic powder, paprika, and cayenne pepper. Roast them in the oven for about 25 minutes, stirring halfway through, until they are tender and caramelized.
For the balsamic vinaigrette, create a mixture of balsamic vinegar, honey, mustard, garlic, salt, and pepper in a mason jar. Shake the closed jar vigorously for about 15 seconds until the ingredients are well combined. Add olive oil to the jar, close the lid, and shake again until the mixture emulsifies. Store it in the refrigerator and give it a good shake before using it.
After the components are ready, it’s time to prepare the chicken. Remove the skin and bones, then shred or cube the meat as you prefer. To serve, place baby kale in four bowls and top it with wild rice. Divide the cooked Brussels sprouts, sweet potatoes, chicken, apple, goat cheese, and almonds among the bowls. Finish by drizzling the bowls with your homemade balsamic vinaigrette.
Tip: Don’t throw away the chicken skin and bones; you can use them to make delicious chicken stock!
Frequently Asked Questions
What goes into a Harvest bowl?
A Harvest bowl typically includes:
A base of mixed greens or grains such as quinoa or brown rice
A variety of seasonal vegetables like roasted sweet potatoes, kale, and Brussels sprouts
Protein choices like grilled chicken, tofu, or chickpeas
Toppings like nuts, seeds, or dried cranberries
A flavorful dressing to bring all of the ingredients together
Crafting a tasty dressing for your Harvest bowl
To make a delicious dressing, consider the following:
Choose a base: olive oil, avocado oil, or yogurt
Add an acid: balsamic vinegar, apple cider vinegar, or lemon juice
Mix in flavors: minced garlic, Dijon mustard, or herbs
Season: salt, pepper, or other spices
Shake or whisk together and drizzle over your Harvest bowl.
What sets a Sweetgreen Harvest bowl apart?
Sweetgreen, a popular salad chain, is known for their fresh, high-quality ingredients and their ability to create unique flavor profiles. Their Harvest bowl stands out by:
Focusing on seasonal produce
Offering a variety of customizable ingredients
Serving dressings that enhance the bowl’s flavors
Sweetgreen-inspired sweet potatoes recipe
To make Sweetgreen-style roasted sweet potatoes:
Preheat your oven to 425°F (220°C).
Peel and dice 2-3 sweet potatoes.
Toss the sweet potatoes with olive oil, salt, and pepper.
Spread the sweet potatoes on a baking sheet and roast for 25-30 minutes, turning occasionally, until fork-tender and golden.
Add these to your Harvest bowl for a Sweetgreen touch.
Sweetgreen balsamic vinaigrette secret
The secret to Sweetgreen’s balsamic vinaigrette is simplicity. To replicate their dressing, mix:
3 parts olive oil
1 part balsamic vinegar
A pinch of salt and pepper
That’s it! This simple but flavorful dressing will elevate your Harvest bowl.
Creating a healthy, low-calorie Harvest bowl
To make your Harvest bowl healthier and lower in calories:
Use dark, leafy greens as your base.
Load up on non-starchy vegetables like cucumber, tomatoes, or bell peppers.
Choose a lean protein such as grilled chicken or tofu.
Use just a small amount of nuts, seeds, or dried fruit for toppings.
Opt for lighter dressings like lemon juice or balsamic vinaigrette rather than creamy dressings.
Rinse the quinoa in a fine mesh strainer and add it to a medium saucepan with the vegetable broth. Bring to a boil, then reduce the heat to low, cover, and simmer for 15-20 minutes, until the quinoa is tender and the liquid is absorbed.
While the quinoa is cooking, toss the sweet potato cubes with the olive oil, smoked paprika, garlic powder, salt, and black pepper. Spread them out in a single layer on a baking sheet and roast for 20-25 minutes, until tender and lightly browned.
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
To assemble the bowls, divide the cooked quinoa among four bowls. Top each bowl with roasted sweet potato cubes, chickpeas, dried cranberries, chopped pecans, and crumbled feta cheese.
Drizzle the dressing over the top of each bowl, and serve immediately.
Cassie brings decades of experience to the Kitchen Community. She is a noted chef and avid gardener. Her new book "Healthy Eating Through the Garden" will be released shortly. When not writing or speaking about food and gardens Cassie can be found puttering around farmer's markets and greenhouses looking for the next great idea.
