Harvest bowls are a delicious way to meal prep a packed lunch for the week. They're filled with tender chicken, a rainbow of colorful vegetables, hearty grains, fruit, nuts, and even cheese! What more could you want in a healthy lunch? Consider this recipe a template and feel free swap in any number of your favorite produce, meat, or toppings. Build-your-own-bowl meals like this one are especially perfect when you're feeding a group—just set out all the fixings and let everyone go to town.
What is in a harvest bowl?
Harvest bowls features layer upon layer of texture and flavor. The base is a wild rice blend cooked in flavorful broth. Baby kale makes this feel more like a salad grain bowl, and superstar fall vegetables like sweet potato and Brussels sprouts lend sweet, roasted goodness to the dish. Top the rice bowls with tender chicken, crunchy apples, tangy goat cheese, chopped almonds, and a homemade balsamic vinaigrette.
What else can you use to make a harvest bowl?
Don't be afraid to make substitutions! The wild rice can easily be swapped for brown rice, white rice, farro, quinoa, or couscous. Just be sure to follow the liquid amounts and timing on the package. Instead of baby kale, try chopped regular kale, spinach, or spring greens. If you're a fan of butternut squash and broccoli, use those in place of the sweet potato and Brussels sprouts. Apples can be traded for pears, goat cheese for feta or parmesan, and almonds for pecans. The possibilities are endless!
Is there meat in a harvest bowl?
This recipe calls for one rotisserie chicken—one of the best kitchen shortcuts. Leftover roast pork, drained and rinsed canned beans, roasted chickpeas, or even popcorn chicken can be tossed in for some protein.
What's the best way to assemble harvest bowls for meal prep?
There are a few different ways you can prep harvest bowls for future meals. You can fully assemble the bowls for cold lunch, waiting to add the apple (so it doesn't brown) and dressing just before serving. Or, if you prefer hot rice, chicken, sweet potatoes, and Brussels sprouts, you can store those in one container and the kale, cheese, and almonds in a separate container. Heat the rice, chicken, and veggies in the microwave for about 30 seconds until heated through, combine with the other ingredients, top with the apple and drizzle with dressing.
How long will the balsamic vinaigrette last in the fridge?
The homemade dressing will last for up to one week stored in the refrigerator. Be sure to give it a good shake before drizzling it over your bowl.
Yields:
4 serving(s)
Prep Time:
25 mins
Total Time:
1 hr 25 mins
Ingredients
Bowls
- 1 1/2 c.
wild rice blend
- 2 2/3 c.
chicken broth
- 2 Tbsp.
unsalted butter
- 1 1/2 tsp.
kosher salt, divided
- 1 lb.
Brussels sprouts, trimmed and cut in half
- 2
small sweet potatoes, cut into 1/2-in. cubes
- 2 Tbsp.
olive oil
- 1 tsp.
ground black pepper
- 1 tsp.
garlic powder
- 1 tsp.
paprika
- 1/4 tsp.
cayenne
- 1
rotisserie chicken, about 2 lb.
- 2 c.
fresh baby kale
- 1
Honeycrisp apple, cored and cubed
- 1/2 c.
crumbled goat cheese
- 1/4 c.
roasted, saltedalmonds, coarsely chopped
Balsamic Vinaigrette
- 3 Tbsp.
balsamic vinegar
- 2 tsp.
honey
- 2 tsp.
Dijon mustard
- 1
garlic clove, grated
- 1/4 tsp.
kosher salt
- 1/4 tsp.
ground black pepper
- 1/3 c.
olive oil
Directions
- Step1For the bowls: Preheat oven to 450°F.
- Step2Place the rice blend in a fine mesh sieve. Rinse the rice under water, using your hand to move the rice around for about 1 minute. Place the rice in a medium saucepan with the broth, butter, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until therice is tender, 45 minutes. Remove the pot from the heat and keep the rice covered for another 15 minutes. Fluff the rice with a fork.
- Step3Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.
- Step4For the balsamic vinaigrette: In a mason jar, add the balsamic vinegar, honey, mustard, garlic, salt, and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified. Store in the refrigerator and shake well before using.
- Step5Remove the skin and bonesfrom the chicken. Shred or cut the meat into cubes, as desired.
- Step6To serve: Divide the baby kale among 4 bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato,chicken, apple, goat cheese, and almonds. Drizzle with the balsamic vinaigrette.
Tip: Save the chicken bones and skin for homemade chicken stock.
