Description

This Harvest Bowls recipe offers a wholesome, colorful medley of roasted sweet potatoes and Brussels sprouts, tender cooked chicken, wild rice blend, fresh kale, crisp apples, toasted almonds, and crumbled feta cheese. Finished with a bright lemon-honey Dijon dressing, these bowls are a perfect balanced meal that combines savory and sweet flavors along with a variety of textures for a nutritious and satisfying lunch or dinner.

Ingredients

For the Dressing

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

Main Ingredients

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)

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Instructions

Prepare the Dressing: In a mixing bowl, whisk together 1/3 cup olive oil, 2 Tbsp fresh lemon juice, 1 1/2 tsp lemon zest, 1 Tbsp honey, 2 tsp Dijon mustard, and season with salt and black pepper to taste. Set aside.
Cook Rice: Prepare 1 cup of wild rice blend according to package directions until fully cooked and set aside.
Preheat Oven and Prep Veggies: Preheat your oven to 400°F (200°C). Spray a rimmed 18 by 13-inch baking sheet with non-stick cooking spray. Place halved Brussels sprouts and peeled, cubed sweet potatoes on the baking sheet.
Toss Vegetables with Oil and Herbs: Drizzle the vegetables with 2 Tbsp olive oil, sprinkle with minced fresh rosemary and thyme, and season with salt and pepper to taste. Toss to coat evenly. You can keep sweet potatoes and Brussels sprouts separated or mix together.
Roast Vegetables: Bake the vegetables in the preheated oven for 20 minutes. Remove from oven, toss the vegetables, then continue baking until tender, about 15 minutes more.
Assemble Bowls: Divide shredded kale, cooked wild rice blend, roasted sweet potatoes and Brussels sprouts, chopped cooked chicken, chopped apples, toasted almonds, and crumbled feta evenly among five pasta-style serving bowls.
Dress and Serve: Whisk the dressing once again, then drizzle approximately 1.5 Tbsp onto each bowl before serving. Enjoy!

Notes

If you prefer a more generous amount of dressing, you can double the dressing ingredients but keep the lemon zest at 1 1/2 tsp for best flavor balance.
Use wild rice blend for extra texture and nutritional variety.
You can substitute goat cheese for feta if desired.
To toast almonds or pecans, spread them on a baking sheet and bake at 350°F for about 5-7 minutes or until fragrant and lightly golden.
This dish is great for meal prep and can be served warm or at room temperature.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main Dish
Method: Roasting
Cuisine: American