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Harvest Bowl

Natasha Pehrson Print Recipe
Yield 2

Ingredients

  • 1 large sweet potato cubed
  • 1 cup cooked brown rice
  • 2 cups spinach and kale mix fresh and vibrant
  • 1 cup Brussels sprouts halved
  • 1 ripe avocado or goat cheese if not dairy-free
  • 1/4 cup dried cranberries
  • 1/4 cup pecans toasted
  • 2 air-fried chicken thighs or tofu for a vegetarian option
  • Maple Dijon Dressing

Instructions

  • Begin by preheating your oven to 425°F (220°C). On a baking sheet, arrange the cubed sweet potatoes and halved Brussels sprouts.
  • Drizzle with olive oil, sprinkle with salt and pepper, and roast for about 25-30 minutes, or until they are tender and slightly caramelized.
  • Once your sweet potatoes and Brussels sprouts are done, it's time to assemble your Harvest Bowl.
  • Divide the cooked brown rice between two bowls, forming a hearty base.
  • Top the rice with a generous handful of fresh spinach and kale mix, creating a bed of vibrant greens.
  • Add the roasted sweet potatoes and Brussels sprouts for a warm, earthy contrast.
  • Slice the ripe avocado (or crumble goat cheese if you prefer) and arrange it artistically atop the greens.
  • Sprinkle dried cranberries and toasted pecans for a delightful crunch and a burst of sweetness.
  • Place the air-fried chicken thighs on the side or on top for a satisfying protein boost.
  • Drizzle with Maple Dijon Dressing