Description
Celebrate the bounty of the season with this nourishing fall harvest bowl, a delightful mix of textures and seasonal flavors. Featuring hearty roasted pumpkin, tart crisp apples, and savory shredded chicken, this bowl balances warm roasted ingredients with the fresh crunch of massaged kale. It is a wholesome, versatile, and farm-to-table inspired meal that serves as a perfect, satisfying lunch or a comforting family dinner that everyone will enjoy.
Ingredients
1 pound kale, shredded
3 green apples, cubed
2 cups pumpkin, cubed
1 1/2 cups cooked quinoa
1/2 cup dried cranberries
1/2 cup pepitas or sunflower seeds
1/2 cup walnuts, chopped
2 chicken breasts
2 tablespoons olive oil
1 teaspoon dried thyme
Salt and black pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with olive oil, salt, pepper, and fresh thyme on a baking sheet; roast for 25-30 minutes until tender.
Season chicken breasts with salt, pepper, and herbs, then bake or pan-sear until fully cooked through; let rest and shred with a fork.
In a large bowl, place the shredded kale and massage it gently with a touch of olive oil until softened.
Divide the cooked quinoa into serving bowls.
Top the quinoa with the roasted pumpkin, shredded chicken, cubed apples, cranberries, pepitas, and walnuts.
Serve warm or at room temperature.
Notes
Massage the kale well to remove bitterness and improve texture. This dish is excellent for meal prep as flavors deepen overnight in the refrigerator. Feel free to swap chicken for chickpeas for a vegetarian version.
- Prep Time: 15
- Cook Time: 30
- Category: Dinner
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 2.5g
- Carbohydrates: 52g
- Fiber: 9g
- Protein: 28g
- Cholesterol: 65mg