Got a little of this, a little of that, and a lot of fatigue? This is the season for a harvest bowl!

Harvest Bowls


1 pound Brussels sprouts, halved
1 red onion, sliced
2 sweet potatoes, cubed
2 TBSP olive oil, divided
1 tsp dried thyme
Salt and pepper
3 cups sliced grilled chicken
2 cups chopped kale
½ cup dried cranberries
½ cup sliced almonds
¼ cup shaved Parmesan
3 cups cooked rice


¼ cup apple cider
¼ cup apple cider vinegar
⅔ cup olive oil
½ shallot, minced
1 TBSP Dijon mustard
1 tsp honey
Salt and pepper

Lightly oil, sprinkle with salt, pepper, and thyme, then roast vegetables on a flat sheet at 425° F. If you keep veggies segregated, you can remove onion slices after 5 minutes, sweet potato after 10 – 15 minutes, and Brussels sprouts after 20 minutes. If you mix everything together, roast for 15 minutes, then turn off heat without opening oven door and let them finish for another 20 minutes or so.

Pour cider, vinegar, olive oil, shallot, mustard, honey, salt, and pepper into a jar, cover, and shake vigorously until it’s all mixed.

Toss kale, cranberries, and almonds with ⅓ cup dressing.

In each bowl, layer 1 cup rice, 1 cup vegetables, ½ cup salad, and 1 cup chicken.

Top with a sprinkling of parmesan.

Be sure to take liberties with the ingredients!