Nourishing Fall Harvest Bowl
Celebrate the bounty of the season with this nourishing harvest bowl, featuring a perfect balance of textures and flavors. Roasted pumpkin and crisp seasonal apples come together with protein-packed chicken and a grounding base of quinoa. This dish serves as an excellent, nutrient-dense solution for busy weeknights, offering a cozy autumn feel that is as comforting as it is healthy and satisfying.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 2 servings
- Category: Dinner
- Method: Roasting
- Cuisine: American
- Diet: Halal
Ingredients
2 cups cubed pumpkin
2 cups cooked quinoa
2 cups shredded kale
1 cup diced apples
1 cup cooked chicken breast, shredded
1/4 cup toasted walnuts or pumpkin seeds
2 tablespoons olive oil
1 tablespoon apple cider vinegar
1 teaspoon honey
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with a tablespoon of olive oil, salt, and pepper on a baking sheet.
Roast the pumpkin for 20-25 minutes until tender and golden.
While the pumpkin roasts, whisk together the remaining olive oil, apple cider vinegar, and honey in a small bowl to make the dressing.
In a large serving bowl, combine the kale, cooked quinoa, and shredded chicken.
Add the roasted pumpkin and fresh apple cubes to the bowl.
Drizzle with the prepared dressing and toss gently to combine.
Top with toasted walnuts or pumpkin seeds before serving.
Notes
Use rotisserie chicken to save time during busy weeknights. You can swap quinoa for wild rice or farro if preferred. This bowl stores well in the refrigerator for up to 2 days without the dressing applied.
Find it online: https://cookingwithramsay.com/nourishing-fall-harvest-bowl/