Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe

If you’re looking for a meal that’s as colorful as it is nourishing, then you’re in for a treat with this Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe. I absolutely love how this turns out—it’s warm, hearty, and fresh all at once, making it perfect for those cozy weeknight dinners or meal prep lunches. Trust me, once you try this combo, you’ll find it’s a new staple in your kitchen rotation.

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Ingredients You’ll Need

Each ingredient in this Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe plays a specific role to deliver those cozy fall vibes and robust flavors. I love picking fresh kale and sweet potatoes at my local farmer’s market, but good quality store-bought veggies work just as well!

• Apple Cider: Adds natural sweetness and acidity to the dressing, balancing richness perfectly.
• Apple Cider Vinegar: Boosts tang and helps the vinaigrette emulsify nicely.
• Olive Oil: I prefer extra virgin for better flavor, but any quality olive oil works well in both the roast and dressing.
• Shallot: Milder than onions, it gives the dressing a subtle, aromatic punch.
• Dijon Mustard: Adds zing and helps the vinaigrette thicken up beautifully.
• Honey: Just a touch smooths the tartness of vinegar and cider.
• Kosher Salt & Black Pepper: Essential for seasoning to bring all flavors alive.
• Brussels Sprouts: Trimmed and halved for even roasting; these get wonderfully caramelized in the oven.
• Red Onion: Sliced thin so they roast soft and sweet.
• Sweet Potatoes: Cubed small for faster roasting and a tender bite.
• Dried Thyme: Classic herb that pairs perfectly with fall veggies.
• Grilled Chicken: Pre-sliced for convenience, but grilled fresh if you can—it makes a huge flavor difference!
• Kale: Finely sliced helps it soften when tossed with dressing.
• Dried Cranberries: I love the pop of sweetness they add to the kale salad.
• Sliced Almonds: Toasted for a bit of crunch and nuttiness.
• Shaved Parmesan: A little salty, nutty sprinkle that finishes the bowl nicely.
• Cooked Brown Rice: This hearty grain base fills you up and balances the veggies and chicken.

Variations

One of my favorite things about this Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe is how flexible it is. Don’t hesitate to make it your own by swapping in your favorite seasonal veggies, proteins, or nuts—there’s plenty of room to play around!

• Vegetarian Variation: I’ve swapped out grilled chicken for roasted chickpeas or marinated tofu, and it’s just as satisfying and protein-packed.
• Nut-Free Option: Leave out the almonds and add pepitas or roasted pumpkin seeds instead—they lend a similar crunch without nuts.
• Different Grain Bases: You can use quinoa, farro, or even cauliflower rice if you want a lighter option. I’ve tried all and loved how the bowls transform.
• Seasonal Twist: Swap out sweet potatoes for butternut squash or carrots in winter, or add fresh corn and cherry tomatoes in summer for a fresh feel.

How to Make Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe

Step 1: Roast Those Veggies to Perfection

Preheat your oven to 425°F (220°C). Here’s the magic step—take your trimmed Brussels sprouts, cubed sweet potatoes, and sliced red onion, then toss them with 1 tablespoon of olive oil, kosher salt, black pepper, and dried thyme. Spread them out on a parchment-lined baking sheet to roast. This higher temperature ensures you get that lovely golden-brown caramelization without soggy veggies. Roast for about 25-30 minutes, tossing halfway through so everything cooks evenly and gets a bit crispy on the edges. Peek in at the 20-minute mark if you like to keep a close eye—it’s easy to over-roast sweet potatoes!

Step 2: Whisk Up the Bright Dressing

While the veggies roast, let’s tackle the dressing. In a large bowl, whisk together apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, and honey until smooth. Season with salt and pepper to taste. This vinaigrette is the heart of the bowl—I’ve found that whisking really well is key to emulsifying it and getting that perfect balance between tangy and sweet.

Step 3: Massage and Toss the Kale Salad

In a medium bowl, combine finely sliced kale with dried cranberries and sliced almonds. Add about 1/3 cup of your freshly made dressing and toss. If you have a few minutes, gently massage the kale with your hands to soften it up—it makes the kale way more tender and approachable, especially if you’re used to tougher greens. The cranberries add a lovely chewiness, and almonds bring a bit of crunch, making every bite exciting.

Step 4: Assemble Your Perfect Harvest Bowl

Grab your bowl! Start with about 1 cup of cooked brown rice as the base. Top with 1 cup of the roasted vegetables, a generous 1/2 cup of the kale salad, and 1 cup of sliced grilled chicken. Drizzle a little more vinaigrette on top, and sprinkle shaved Parmesan for a salty, umami finish. This layering makes every forkful a harmonious blend of flavors and textures that your taste buds will thank you for.

How to Serve Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe

Garnishes

I like to finish my bowls with a light sprinkle of shaved Parmesan because it adds a subtle saltiness and depth without overpowering. Sometimes I toss in fresh herbs like parsley or a squeeze of fresh lemon juice—especially on warmer days—to brighten everything right up. Toasted pumpkin seeds also make a fun, seasonal option if you want to switch things up.

Side Dishes

Since the harvest bowl is pretty filling, I usually go light on sides. A crisp green salad with a simple balsamic vinaigrette or some crusty whole-grain bread pairs beautifully. Occasionally, I’ll serve it alongside a warm soup—like butternut squash or tomato bisque—for a cozy, comforting meal.

Creative Ways to Present

For gatherings, I’ve set these bowls out buffet-style so guests can build their own—it’s a huge hit, especially when you add an array of toppings like avocado slices, goat cheese crumbles, or different nuts and seeds. Another fun presentation is layering the components in clear glass jars for a vibrant, on-the-go lunch that’s visually stunning.

Make Ahead and Storage

Storing Leftovers

I store leftover ingredients separately for best freshness—roasted veggies, chicken, and kale salad each go into airtight containers in the fridge. This keeps textures intact so your leftovers don’t get soggy. The rice holds up well, too. Then I just assemble new bowls when I’m ready to eat.

Freezing

I usually freeze the roasted veggies and chicken in portioned containers without the kale salad (which doesn’t freeze well). When thawed, they reheat nicely in the oven or skillet. Just keep in mind fresh kale salad should be prepped fresh to keep it vibrant.

Reheating

When reheating leftovers, I warm the roasted veggies and chicken in a 350°F oven for about 10-15 minutes so they stay crispy instead of soggy. The rice I usually microwave with a splash of water to keep it fluffy. The kale salad is best served cold or at room temperature—just toss with extra dressing if needed.

FAQs

Final Thoughts

I truly believe this Harvest Bowls with Roasted Vegetables, Grilled Chicken, and Kale Salad Recipe hits that sweet spot where nutrition meets flavor without fuss. It’s a recipe I’ve come back to time and again because it’s reliable, adaptable, and somehow always feels like a warm hug in a bowl. Whether you’re looking to eat healthier or just need a delicious dinner to impress your family, give this one a try—you won’t regret it!

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