Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe

I absolutely love making Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe when I want something that’s both hearty and fresh. It’s the perfect balance of warm roasted veggies, tender grilled chicken, and a crisp kale salad with sweet cranberries that keeps you coming back for more. When I first tried this, I was honestly surprised by how well the flavors and textures played off each other—it’s like a comforting hug in a bowl that’s also nutritious.

This recipe works wonders for cozy weeknight dinners or impressive weekend meals when you want to show off a bit without spending hours in the kitchen. You’ll find that the combination of roasted Brussels sprouts, sweet potatoes, and red onions with the tangy vinaigrette and Parmesan really elevates simple ingredients into something really special. Honestly, once you try my Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe, it becomes a go-to favorite.

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Ingredients You’ll Need

The ingredients here come together to create something really vibrant with layers of texture and flavor. Freshness is key, especially with the kale and roasted vegetables, so look for firm Brussels sprouts and bright kale leaves when shopping.

• Brussels sprouts: Choose small to medium-sized for the best tenderness after roasting.
• Red onion: Adds sweetness and a little bite; slice evenly so it cooks uniformly.
• Sweet potatoes: Look for firm, unblemished tubers; dicing small helps them roast faster and evenly.
• Olive oil: Use good quality extra virgin olive oil for the dressing and roasting.
• Dried thyme: Adds a fragrant earthy note to the veggies as they roast.
• Grilled chicken: Using pre-grilled chicken saves time; leftovers from your favorite recipe work great.
• Kale: Use curly kale for texture; remove stems for a tender salad base.
• Dried cranberries: They bring a lovely sweet tartness that brightens the bowl.
• Sliced almonds: For crunch and nuttiness to complement the soft vegetables.
• Parmesan: Shaved, not grated, for a delicate garnish that boosts umami flavors.
• Brown rice: Nutty and filling, the perfect warm base for the bowl.
• Apple cider and apple cider vinegar: These make up the bright, tangy foundation of the vinaigrette.
• Shallot: Minced finely for a subtle onion flavor in the dressing.
• Dijon mustard: Helps emulsify the dressing and adds a smooth spicy kick.
• Honey: Balances acidity with a touch of sweetness in the dressing.
• Kosher salt and freshly ground black pepper: Essential for heightening all the flavors!

Variations

I love to mix things up depending on the season or what’s in my fridge. This recipe is so forgiving that you can switch out veggies or proteins and still end up with something delicious. Don’t hesitate to make it your own!

• Vegetarian version: Swap chicken for roasted chickpeas or baked tofu; it keeps the bowl protein-packed and hearty.
• Seasonal veggies: In fall, try roasting butternut squash or carrots instead of sweet potatoes for a sweeter twist.
• Grains swap: Use quinoa or farro instead of brown rice for a different texture and flavor.
• Spice it up: Add a pinch of smoked paprika or chili flakes to the roasted veggies for some smoky heat.

How to Make Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe

Step 1: Roast the Vegetables to Perfection

Preheat your oven to 425°F and line a large baking sheet with parchment paper to make cleanup easier. Toss halved Brussels sprouts, cubed sweet potatoes, and sliced red onion with 1 tablespoon olive oil, dried thyme, salt, and pepper. Spread them out in a single layer and roast for about 25-30 minutes, stirring once halfway through. You’re looking for tender veggies with lightly caramelized edges—that’s where all the magic happens!

Step 2: Whisk Up the Bright and Tangy Vinaigrette

While the vegetables roast, make the dressing by combining apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, honey, salt, and pepper in a large bowl. Whisk until it’s smooth and everything is well blended. This vinaigrette gives the dish a lovely zing and ties all the flavors together beautifully, so don’t skip or skimp on it!

Step 3: Toss the Kale Salad

In a medium bowl, mix the finely sliced kale with dried cranberries and sliced almonds. Add about one-third cup of the prepared dressing and toss everything together well. The dressing softens the kale just enough to make it easier to eat while keeping it fresh and crunchy—the perfect counterpoint to the roasted veggies and warm grains.

Step 4: Assemble Your Harvest Bowls

Start with a base of cooked brown rice in each bowl, about one cup per serving. Add one cup of the roasted vegetables, half a cup of the kale salad, and one cup of sliced grilled chicken on top. Finish with a light drizzle of the remaining dressing and a sprinkle of shaved Parmesan for a rich, savory touch. Serve immediately while the veggies and rice are warm and the salad is lively and fresh.

How to Serve Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe

Garnishes

I like to finish mine with extra shaved Parmesan and a sprinkle of toasted almonds for crunch. Sometimes, a sprinkle of fresh parsley or a light drizzle of balsamic glaze adds a lovely brightness and a touch of elegance. These little extras make the bowl feel special without much extra effort.

Side Dishes

This recipe is pretty filling on its own, but if you want to round it out, a simple side of crusty bread or a light cucumber salad is perfect. My family also loves pairing it with roasted butternut squash soup for a warm and cozy meal on chilly nights.

Creative Ways to Present

For dinner parties or holiday meals, I like to serve the harvest bowls in individual glass jars or pretty ceramic bowls so guests can see all the layers. Adding seasonal garnishes like pomegranate seeds or fresh thyme sprigs also ups the festive feel. It’s a great way to impress without spending hours plating.

Make Ahead and Storage

Storing Leftovers

I usually keep each ingredient separate when storing leftovers—the roasted veggies, kale salad, chicken, and rice all go into their own airtight containers. This way, the salad stays crisp, and everything stays fresh longer. When you’re ready to eat, just assemble your bowl again; it’s almost like a fresh meal.

Freezing

The roasted vegetables and chicken freeze beautifully, so I like to freeze those parts if I’m prepping ahead for the week. The kale salad doesn’t freeze well because of the cranberries and dressing, so keep that fresh. Just thaw the frozen components in the fridge overnight for easy reheating.

Reheating

When reheating leftovers, especially the veggies and chicken, I find the oven or air fryer works best to bring back crisp edges without drying them out. A quick zap in the microwave works in a pinch but tends to make everything softer. Reheat the rice gently and add the kale salad fresh for the best texture contrast.

FAQs

Final Thoughts

I hope you enjoy making and sharing this Harvest Bowls with Roasted Vegetables, Chicken, Cranberries, and Kale Recipe as much as my family and I do. It’s one of those recipes that fits perfectly into busy lives but still feels like a special treat. Give it a try on your next cozy dinner night—you might find yourself making it again and again, just like I have!

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