Spice up your meal prep for the week and make my delicious fall harvest bowls. Learn everything you need to build this healthy, delicious meal prep bowl!
Everything You Need in Your Fall Harvest Bowls
We’re going to use my meal planning skeleton to create these meal prep fall harvest bowls. You can learn more about my meal planning methods in my post, How to Build Healthy Meals – Tips From a Dietitian.
- Meal Theme: Fall harvest bowl
- Protein: Chicken
- Grains/Starchy Veggie: Roasted fall veggies *recipe below!
- Color: Massaged kale
- Flavor: oil for cooking, goat cheese, pumpkin seeds, pomegranate seeds, and my smoked honey vinaigrette. *If you have a specific goal for fat-loss, be mindful of portions here!
Building Your Bowl
Massaged kale: This sounds weird, but hear me out. Kale is just…tough. bitter. leafy. Yet…it’s become one of my favorite greens to use as a base for bowls. If you remove the big stems, chop it into bite sized pieces, and rub it with a little drizzle of olive oil, salt, and lemon juice…it is SO. MUCH. BETTER! It becomes tender and so much more appetizing! I usually prep 2 bunches with 2 tsp of olive oil, juice from 1/4th a lemon, and a couple of pinches of salt.
Fall roasted veggies: If the veggie variety in this recipe makes you nervous, just keep it simple and try some roasted sweet potatoes! I’ve never been the biggest fan of butternut squash or beets, but G loves them so I gave it a chance. To my surprise…I loved it too! All of the pieces in this harvest bowl work together…so I’ll encourage you to be adventurous and give it a try.
Chicken: We smoked a couple of whole chickens for this bowl, but you could do any chicken here! Grilled, baked, rotisserie, etc. There’s a lot of flavor going on with the other ingredients, so keep it simple here.
Smoked Honey Vinaigrette: YALLLLLLL. It’s no secret that I love honey, but Basic Bee just takes honey to another level. I’ve had all of their flavored honey varieties (smoked, hot, and bourbon), and they are all INCREDIBLE. These are worth the online order – my favorite way to use them is in vinaigrettes, glazes, or cocktails. If you’re local to Louisiana…check your nearest Whole Foods!
For the vinaigrette, I whisked 1/2 cup olive oil, 1/4 cup Basic Bee Smoked Honey, 2 tbsp apple cider vinegar, 1/4 tsp salt and 1/4 tsp pepper.
Other Toppings: Sprinkle of goat cheese, pumpkin seeds, and pomegranate seeds. This is a perfect blend of textures and bursts of flavor. Did I mention that I’m becoming obsessing with pomegranates?
These fall harvest bowls have helped us spice up our own meals during the week. I’m pretty sure we’ll be having them on repeat for a while!
Roasted Fall VeggiesPrint Recipe
- 3 tbsp avocado oil
- 1 tsp salt or to taste
- 1 tsp pepper
- 2 large sweet potatoes ~2lb
- 2 medium beets
- 1 medium butternut squash ~2lb yield
- 1 lb carrots
- Preheat oven to 450F
- Rinse and pat dry all veggies
- Prepare all veggies for roasting by chopping into bite sized cubes*Using a vegetable peeler, remove skin on beets*Carefully slice butternut squash horizontally into sections, trim away outer skin, and use a spoon to remove inner seeds
- Line baking sheets if desired. I am usually able to fit this on 2 baking sheets – I pair the sweet potatoes with the beets and the butternut squash with the carrots. There should be some room in the pan for the pieces to "breathe" or else they'll come out more steamed than roasted! Consider breaking into 2 batches if needed!
- Divide oil, salt, and pepper evenly between pans
- Toss to coat
- Roast for 15 minutes
- Use a spatula to flip/mix veggies for even cooking – make sure it is still in an even layer!
- Roast an additional 15-20 minutes until fork tender and slightly crisping. Oven times will vary, especially depending on the size of your chunks!