Sweet Greens opened up a location in my town a few years ago. By far the best bowl on their menu, and the thing that me and all my friends order is the Autumn Harvest Bowl. I always had the thought in the back of my mind that I could make this delicious salad at home for myself. Then, my friend Beckie made them for our book club one month! And it was SOoooo good! Just as good as it is at Sweet Greens. So, now Harvest Bowls make it onto my menu at least once a month.
We LOVE a good bowl because everyone can dish up their own and put on what they like. Also, you can adjust and prep these with whatever ingredients you prefer.
If I have time earlier in the day, I will prep the roasted veggies. They do not need to be piping hot on the salad. It’s actually better for them to be more at room temperature. Today I am doing roasted sweet potatoes and balsamic Brussels sprouts. Other great options would be butternut squash, broccoli, cauliflower, bell peppers etc.
Peel and cut up 2 sweet potatoes into 1/4 inch cubes. Toss with a couple Tablespoons of olive oil and a little salt and pepper. Spread on one end of a baking sheet.
Next, prep other veggies you would like to roast. I love to do Brussels sprouts. Cut off the ends with a small paring knife and remove the outside leaves if they are wilted or damaged. If any of them are especially large, cut them in half. Rinse and dry them. Toss with 1-2 Tablespoons of olive oil, salt and pepper.
Place the sprouts or other veggies that you like, on the sheet with the sweet potatoes. Bake at 400 degrees for 15 minutes. Test with a fork to make sure they are fully done, and not crunchy.
We LOVE a balsamic glaze on the Brussels sprouts. Check out this recipe HERE!
In an effort to make this a “fast and easy meal” I like to use a few shortcuts on occasion. I usually keep chicken prepped ahead in my freezer. There is a recipe for chicken included in the recipe for those times when I don’t have any prepped ahead.
Occasionally I like to buy a package of cooked and ready to chicken. Sometimes it’s totally worth doing! We particularly like this kind from Sam’s Club.
If your protein and vegetables are ready, then it is pretty easy sailing after that. It’s just a matter of getting out the other toppings. Make a balsamic vinaigrette if needed. Prep your grains. We love these easy to cook in the microwave packs that for me are worth keeping on hand for crazy and busy nights. If you have time, then prep your grains from scratch. It just depends on the night for me.
Set everything out and let everyone dish up and make their own bowls. I have some kids that love it all! I have other kids who are more picky and choosy about what they add to their bowls.
Pack the leftovers up as individual items. I LOVE having these leftovers prepped and ready in my refrigerator! This meal makes the best lunch!
What fun things will you be adding to your bowl?
If you LOVE a yummy bowl, try out these other recipes –
- Asian Noodle Bowls
- Hawaiian Haystacks
- Lamb Kebabs & Mediterranean Bowls
- Chicken Carnitas, Squash & Rice Bowls
- Greek Chicken Bowls
Harvest Bowls
Ingredients
Greens
- 1 bag or clam shell of mixed spring greens
- kale, washed, dried and thinly sliced
Chicken (protein) – Choose One or Two
- 1 lb. chicken breast meat, tenderloins or breasts for blackened chicken
- 1 TBSP olive oil for blackened chicken
- 2 TBSP balsamic vinegar for blackened chicken
- 1 tsp garlic powder for blackened chicken
- 1 tsp cumin for blackened chicken
- 1 tsp kosher salt for blackened chicken
- 1 tsp black pepper for blackened chicken
- 1 can garbanzo beans, drained and rinsed
- cut up rotisserie chicken or other prepared cut up chicken
Grains – Choose One or Two
- 1 cup brown rice (cooked in chicken broth)
- 1 cup quinoa (cooked in chicken broth)
- 1 cup wild rice (cooked in chicken broth)
Roasted Vegetables – Use as many as you like
- 2 sweet potatoes
- 1 TBSP olive oil
- salt & pepper
- 1 prepared recipe of maple glazed brussels sprouts Recipe attached below.
- 1 small butternut squash, cut up
Other Toppings – Use as many as you like
- 2 crisp apples, chopped up
- 4 oz. goat cheese
- 8 oz. sliced almonds
Balsamic Vinaigrette
- 7 TBSP olive oil
- ¼ cup balsamic vinegar
- 1 TBSP apple juice or 1 tsp of frozen apple juice concentrate
- ½ TBSP Dijon mustard
- 1 tsp minced garlic
- 1-2 dashes salt & pepper to taste
Instructions
- Prep chicken if needed. Marinate and prep for grilling, or broiling. Mix together the ingredients for blackened chicken. Place raw chicken in a gallon sized Ziploc bag or shallow mixing bowl. Pour marinade over chicken. Set aside for an hour or place in refrigerator for longer. Place chicken on hot grill, at 400℉, and grill for 6-8 minutes on each side, depending on thickness. Chicken breasts internal temperature should be 165℉ when done. If you do not want to grill, spread out on a broiler pan, sprayed with oil. Place on the top, or second from top, oven rack. Turn oven on to broil. Leave the oven door cracked open while broiling. Broil 6-7 minutes on each side. You may also use cut up rotisserie chicken, or any other chicken that you like. We recommend garbanzo beans or sauteed tofu with Italian seasonings as a protein replacement for vegetarians.
- Prep your roasted veggies. My favorites are balsamic Brussels Sprouts. The recipe is below. I also love either sweet potatoes or butternut squash, one or the other, depending on the season. Prep and roast you sprouts according to the recipe below. Add the balsamic glaze if you like. IT is SO good!Peel and chop small sweet potatoes or squash. Toss with 1-2 Tablespoons of olive oil, salt and pepper. Spread out on a baking sheet and bake at 400℉ for 15 minutes.
- While your veggies are roasting, prep your grain of choice. My favorite choice for this bowl is wild rice. Cook according to the package instructions, but use chicken broth instead of water. OR you can cook 2-3 of the microwave packs of wild rice in the microwave. Remove the rice or quinoa to a serving bowl and fluff with a fork.
- Make your balsamic dressing by thoroughly whisking and mixing the dressing ingredients together in a small bowl, bottle or jar. OR get out a bottle of your favorite balsamic vinaigrette.
- Prep your greens of choice. Wash, dry and roughly chop if needed.
- Prep other toppings. Chop 1-2 apples into small bits. Place crumbled goat cheese on a small plate. Pour ½-1 cup of sliced almonds in a small bowl.
- Set up the table or countertop with everything in order so everyone can dish up. Set some large empty bowls out. Then the greens, grain, protein, roasted veggies, other toppings, cheese and dressing. Pack individual parts separately for leftovers.
Maple & Balsamic Vinegar Brussels Sprouts
Ingredients
- 4-5 cups Brussels sprouts
- 2 Tbsp olive oil
- ½ tsp garlic powder
- ¼ tsp salt
- ¼ tsp pepper
Glaze
- 2 Tbsp balsamic vinegar
- 2 Tbsp maple syrup
- 2 Tbsp soy sauce
- ½-1 tsp red pepper flakes
- 1 tsp honey
Instructions
- Preheat oven to 425°.
- Rinse and trim the Brussels sprouts. Cut in half or fourths depending on size so that they are bite-size.
- Spread Brussels sprouts on baking sheet. Drizzle with olive oil. Sprinkle with garlic powder, salt & pepper. Use a spatula to stir a bit.
- Bake for about 20 minutes until Brussels sprouts are a little crispy on the outside.
Glaze
- Mix all ingredients in a saucepan and cook over medium high heat. Bring to a boil and turn down a bit and let simmer. Cook and stir on and off for about 10 minutes until glaze reduces by about half.
- Pour glaze over the Brussels sprouts and stir to make sure all are covered evenly.
- Serve hot!