Name: Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 1 h
Cuisine: American
Ingredients: 1/3 cup olive oil; 2 Tbsp fresh lemon juice; 1 1/2 tsp lemon zest; 1 Tbsp honey; 2 tsp Dijon mustard; Salt and black pepper, to taste; 1 cup wild rice blend (such as Lundberg), cooked according to package directions; 3 cups cooked chicken breast, chopped; 2 Tbsp olive oil; 1 lb sweet potato (1 extra large), peeled and chopped into 1/2-inch cubes; 1 lb Brussels sprouts, halved; 1 Tbsp minced fresh rosemary (or 1 tsp dried); 1 Tbsp minced fresh thyme (or 1 tsp dried); Salt and pepper, to taste; 5 cups shredded curly kale; 2 medium apples, cored and chopped (Gala or Honeycrisp preferred); 2/3 cup slivered toasted almonds (or toasted chopped pecans); 2/3 cup crumbled feta cheese (or goat cheese)

Jump to Recipe·4 from 14 reviews

If you’re craving a vibrant, nourishing meal that’s packed with seasonal flavors, the Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe is your new go-to. This dish perfectly balances sweet, savory, and tangy notes with a delightful variety of textures—from the tender roasted sweet potatoes and Brussels sprouts to the crisp apple and creamy feta. It’s a wholesome bowl that feels like a warm hug and an autumn celebration all in one, making it an ideal centerpiece for any lunch or dinner with friends and family.

Ingredients You’ll Need

The image shows a flat lay of fresh and cooked ingredients arranged neatly on a white marbled surface. From left to right, there are fresh green kale leaves with curly texture, next to two wooden bowls—one filled with white crumbled cheese and the other with bright green Brussels sprouts. Above and near the bowls are some sprigs of fresh green herbs. In the center, there are two shiny red apples and a smooth bright yellow lemon next to a large sweet potato with a rough orange skin. To the right, a wooden bowl holds layers of diced cooked chicken, showing a mix of white and golden-brown pieces with a slightly grilled texture. Beside this are a small clear pepper grinder, a white bowl containing golden yellow olive oil, and a transparent bag of slivered almonds with beige nuts visible inside. On the far right, there is a clear bottle of Dijon mustard in pale yellow and a plastic bottle of honey in amber color with a yellow cap. At the bottom center is a grey bag of Lundberg Wild Blend rice with white and brown grains pictured on it. Photo taken with an iphone --ar 4:5 --v 7

Gathering simple, fresh ingredients is key to making these harvest bowls truly shine. Each component brings a unique taste and texture, creating a colorful, comforting, and well-rounded dish that’s as beautiful as it is delicious.

Olive oil: A heart-healthy fat that helps roast the vegetables to caramelized perfection and enriches the dressing.
Fresh lemon juice and zest: Adds a zesty brightness that lifts the whole bowl and balances the sweetness of the potatoes and apples.
Honey: Provides a gentle sweetness that complements the savory elements in the dressing.
Dijon mustard: Brings a touch of tang and depth to the dressing for added complexity.
Wild rice blend: Offers a nutty base with a pleasing bite that anchors the dish while adding lovely texture.
Cooked chicken breast: Protein-packed and tender, it makes these bowls satisfying and filling.
Sweet potatoes: Roasted until caramelized and tender, they lend earthy sweetness and vibrant color.
Brussels sprouts: Roasted to crispy-tender perfection, adding a savory crunch.
Fresh rosemary and thyme: Aromatic herbs that bring an inviting warmth and complexity.
Curly kale: A hearty green that adds nutritional punch and a slight earthiness.
Apples (Gala or Honeycrisp preferred): Crisp and juicy, they provide a fresh, sweet contrast.
Toasted slivered almonds (or chopped pecans): Add a nutty crunch and subtle richness.
Crumbled feta (or goat cheese): Creamy and tangy, it rounds out the bowl with luscious flavor.

How to Make Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe

Step 1: Make the Dressing

Start by whisking together olive oil, fresh lemon juice, lemon zest, honey, Dijon mustard, salt, and pepper. This vibrant dressing will gently coat the ingredients, tying all the flavors together without overpowering them. If you like your bowls with a bit more dressing, feel free to double the portion but keep the lemon zest at 1.5 teaspoons for perfect balance.

Step 2: Cook the Wild Rice Blend

Prepare the wild rice blend according to package instructions. This grain is the hearty foundation for the bowl, adding not just texture but a subtle nuttiness that complements the roasted vegetables and chicken wonderfully.

Step 3: Roast the Sweet Potatoes and Brussels Sprouts

Preheat your oven to 400 degrees Fahrenheit. Toss the halved Brussels sprouts and chopped sweet potatoes with olive oil, fresh rosemary, thyme, salt, and pepper. Spread them out on a rimmed baking sheet coated with non-stick spray. Roast for 20 minutes, then give everything a good toss for even cooking, continuing to roast for another 15 minutes or until the vegetables are tender and golden brown at the edges. This roasting process brings out their natural sweetness and adds a lovely caramelized flavor.

Step 4: Assemble the Bowls

Divide cooked kale, wild rice, roasted sweet potatoes, Brussels sprouts, chopped chicken, apples, toasted almonds, and crumbled feta into five bowls. Each ingredient adds layers of texture and flavor, creating an exciting combination in every bite.

Step 5: Dress and Serve

Give the dressing one last whisk before drizzling about 1.5 tablespoons over each bowl. The dressing brightens the dish with citrusy notes and ties all the ingredients together beautifully. This final touch elevates your Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe to something truly special.

How to Serve Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe

Three white bowls are filled with colorful healthy salad layers, each showing the same arrangement. Starting at the top left and going clockwise, the first layer is grilled diced chicken chunks in light brown tones, followed by orange roasted cubed squash with herbs. Next is a bright red and cream chopped apple layer. Below this is light crumbled cheese in small bits. Next to that is a mixed grain layer in dark brown and purple shades with chopped nuts on top. The last two layers are green curly kale leaves and roasted Brussels sprouts that have a caramelized green and golden color. Each bowl has a lemon wedge placed near the Brussels sprouts. The bowls rest on a white marbled surface with a dark green cloth and fresh apples and lemons beside them. Three silver forks are grouped near the bottom right. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Feel free to sprinkle additional herbs like fresh rosemary or thyme on top to boost the aroma and presentation. A few extra crumbles of feta or a pinch of toasted nuts can also add a delightful finishing touch that keeps every mouthful exciting.

Side Dishes

This bowl is substantial enough to work as a complete meal, but if you want to serve it alongside something else, consider a light soup like butternut squash or a crisp green salad with a simple vinaigrette. These sides complement the harvest flavors and keep the meal balanced.

Creative Ways to Present

For a festive touch, serve these bowls in hollowed-out apples or small pumpkins during fall gatherings. Layering the ingredients in a glass mason jar also makes for a beautiful, portable lunch option that shows off the colorful layers inside.

Make Ahead and Storage

Storing Leftovers

Leftover harvest bowls keep well in an airtight container in the fridge for up to 3 days. Keep the dressing separate if possible to avoid sogginess, then drizzle it on just before serving.

Freezing

While some ingredients like the kale and apples don’t freeze well, you can freeze the roasted sweet potatoes, Brussels sprouts, and cooked chicken separately for up to 2 months. Thaw them overnight in the fridge and reheat gently before combining with fresh kale, apples, nuts, and cheese.

Reheating

To reheat, warm the roasted vegetables and chicken in a skillet or oven until heated through. Add the kale, apples, almonds, and feta fresh after reheating to preserve their texture and flavor. Then toss with freshly whisked dressing and enjoy!

FAQs

Can I use a different grain instead of wild rice blend?

Absolutely! Quinoa, farro, or brown rice are great alternatives that will work well in this recipe, offering similar nutty flavors and hearty textures.

What if I don’t have fresh herbs like rosemary and thyme?

Dried herbs can be used in place of fresh. Use about one teaspoon each of dried rosemary and thyme to give your roasted veggies a lovely herbal touch.

Can this dish be made vegetarian or vegan?

Yes! Simply omit the chicken and substitute feta for a plant-based cheese or avocado. The roasted veggies, grains, and apples keep the bowl flavorful and filling without meat.

How do I prevent the apples from browning?

Toss the chopped apples in a little lemon juice before adding them to the bowl. This stops oxidation and keeps them looking fresh and vibrant.

Is it okay to prepare the entire bowl in advance?

It’s best to prepare individual components in advance but assemble the bowls fresh before eating. This keeps the kale crisp and the dressing bright, giving you the best flavor and texture.

Final Thoughts

This Harvest Bowls with Roasted Sweet Potatoes, Brussels Sprouts, Chicken, Apple, and Feta Recipe is a celebration of comforting, seasonal ingredients that come together for an irresistible meal. Whether you’re cooking for busy weeknights or entertaining guests, these bowls deliver hearty nutrition and delightful flavors that will have everyone coming back for seconds. Trust me, once you try it, this bowl will become a cherished favorite in your kitchen too.