Fall Harvest Bowls

5 from 1 vote

With seasonal flavors like Brussel sprouts and sweet potatoes, this healthy vegan dish will keep you feeling warm and fuzzy as the weather changes. These Fall Harvest Bowls are easy to throw together, and keep well in the fridge all week long.

Prep Time5

Cook Time25

Total Time30

Course: Main Course

Cuisine: Vegan, Vegetarian

Keyword: autumn, buddha bowl, chicken, cozy, fall, grains, harvest, hearty, roasted vegetables, vegan, vegetables, vegetarian, whole grains

Servings: people

Calories: 320kcal

Cost: $2.65 per serving

Equipment

Olive oil mister (see notes)

Ingredients

2-3 medium sweet potatoes
1 lb fresh brussel sprouts
½ cup uncooked grain of choice quinoa, farro, or mixed grains. See notes.
1 can chickpeas
1 tsp olive oil

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Instructions

Preheat oven to 375º
Cut sweet potatoes & Brussel sprouts into bite-sized pieces. If chicken breasts are large, slice them in half vertically to make them thinner.
Mist baking sheets with olive oil. If you would like to add chicken, place it on one sheet, and vegetables & chickpeas to another. (If necessary, use a third baking sheet to make sure vegetables are not overlapping.)
Mist vegetables (and chicken if using) with olive oil and sprinkle with salt & pepper. Place in the oven and bake about 25-30 minutes, stirring chickpeas halfway through.
Cook grains according to package directions.
When vegetables are tender (and chicken is cooked), remove from the oven. Divide among bowls/plates and serve.

Notes

*I used a quick cook Barley, Peas & Lentils mix for this particular dish, but quinoa or any other whole grain will work just as well.

*This recipe is super easy to customize. It’s super filling as-is, but for carnivores like my husband, add a chicken breast or two to the mix. Add in your favorite vegetables. The combinations are endless!

*I like to use an olive oil mister to grease the pan and to spray the vegetables once they are spread out. I tend to use less oil this way and get even coverage. If you don’t have a mister, you can definitely toss the vegetables in olive oil instead.

*If you are making chicken and using this recipe for meal prep, it's best if you can let the chicken rest at least an hour before slicing so that it stays as juicy as possible.

Nutrition