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The Best Harvest Bowl Recipe This harvest bowl recipe is a sweetgreen copycat that incorporates all the flavors of fall since it’s made with roasted chicken, wild rice, sweet potato, kale, and topped with a tangy balsamic vinaigrette.  With the arrival of fall, I am craving soups and roasted vegetables like brussels sprouts and sweet potatoes. This harvest bowl recipe incorporates a lot of my favorite fall flavors in one meal that is not only healthy but gluten-free too. While there are a few different components to create these bowls, they come together quickly and can easily be meal prepped in advance.  This harvest bowl recipe is actually inspired by the harvest bowls from Sweetgreen – one of the most popular items on their menu. (For good reason – it’s delicious!) Making these harvest bowls at home will save you some money since visiting Sweetgreen too often can really add up.  Ingredients for Harvest Bowls Use these simple and fresh ingredients packed with nutritional value to make these delicious harvest bowls.  Wild Rice: for quicker prep, we like to use those convenient microwavable pouches. Of course, you can also meal prep a batch of wild rice in advance. If you don’t want to add rice, you can substitute it with quinoa, brown rice, or farro.  Chicken: rotisserie chicken or grilled chicken make for easier prep. If you don’t have cooked chicken, you can also roast it at the same time as the veggies. I usually reach for pre-marinated boneless, skinless chicken breasts since they cook the fastest. If not pre-marinated, simply season your chicken with garlic powder, onion powder, and Italian seasoning. Sweet Potato: we love the color and natural sweetness of sweet potatoes in these harvest bowls. (Not to mention, sweet potatoes are loaded with antioxidants, vitamin A, vitamin C, and potassium.) You can substitute with butternut squash if you prefer.  Brussels sprouts: For a heartier bowl that is also packed with fiber, we like to roast some brussels sprouts as well. Just roast them alongside the sweet potato.  Herbs (Rosemary, Thyme): this combo of herbs adds delicious flavor to the roasted veggies.  Kale: this hearty green makes a great base that is loaded with vitamins, minerals, and antioxidants for these harvest bowls.  Crisp Apple: we love the crunch and sweetness of apples in these bowls. Our favorite variety of apples to use include: honeycrisp, gala, pink lady, or fuji. If you would like to add more sweetness to your bowls, dried cranberries are also delicious. Almonds: speaking of crunch, slivered almonds also add a delightful crunch to these sweetgreen copycat harvest bowls. You can substitute with a different nut or seed – we recommend walnuts, pecans, pistachios, or pepitas. Feta or Goat Cheese: for a bit of creaminess, add a sprinkle of feta cheese or crumbled goat cheese to the top of your sweetgreen harvest bowls.  Olive Oil: you’ll need olive oil for the roasted veggies as well as the vinaigrette. Balsamic Vinegar: add flavor to the vinaigrette.  Variations Swap the Protein: don’t have chicken on hand to make these harvest bowls? You can easily substitute the chicken for another protein like grilled salmon, steak, or a plant-based protein like beans or tofu for a vegetarian harvest bowl.  Use Another Dressing: we love the balsamic vinaigrette on these bowls, but we also enjoy it with the dressing from this chicken and wild rice salad or a simple tahini dressing. Switch the Kale for Another Green: if you aren’t a fan of kale, you can build this harvest bowl on top of another leafy green veggie – try spinach, arugula, or spring mix.  Make it Dairy Free: omit the goat cheese.  Make it Vegan: omit the chicken and replace with cooked tofu or canned beans like chickpeas or white beans. You should also skip the cheese, but can substitute with a vegan feta cheese.  Make it Paleo and Whole30: skip the wild rice and cheese and omit the maple syrup from the balsamic vinaigrette.  How to Make This Harvest Bowl Recipe These healthy harvest bowls are simple to put together in a few steps. Roast the Veggies: Preheat oven to 400 degrees. Spray a large rimmed baking sheet with non-stick cooking spray (or line with parchment paper). Place Brussels sprouts and sweet potatoes on baking sheet. Drizzle with the olive oil, sprinkle with rosemary, thyme, salt and pepper to taste and toss. Bake in a preheated oven 25-35 minutes or until crispy, browned and fork tender. The total time for roasting may vary based on the size of your veggie pieces.  Make the Wild Rice & Chicken: While the veggies are roasting in the oven, make the wild rice according to package directions. Chop the cooked chicken into bite size pieces.  Make the Balsamic Dressing: Make the dressing by adding the olive oil, balsamic vinegar, dijon mustard, maple syrup, salt, and pepper to a bowl and whisk to combine. (Or add to a mason jar and shake to combine). Assemble: Among four shallow bowls divide the kale, cooked rice blend, sweet potatoes and Brussels sprouts, cooked chicken, apples, almonds and cheese. Whisk dressing again then divide dressing among the four bowls. Tools You’ll Need Baking sheet Chef’s knife Cutting board Measuring cups Can I Meal Prep Harvest Bowls? Yes, one of the things I love about these harvest bowls is that the components can easily be prepped in advance. It makes it so quick and easy to assemble on busy nights. The chicken, veggies, and rice can all be cooked 2-3 in advance and stored in airtight containers in the fridge. Just reheat in the microwave or oven before assembling your bowls.  You can also make the balsamic vinaigrette up to a week in advance. Just store in a jar or dressing container in the fridge until ready to use.  Storage If you meal prep any of the components of these bowls in advance (ie. chicken, wild rice, roasted veggies), they can be stored in the fridge for

Roasted Sweet Potato Soup This roasted sweet potato soup is incredibly simple to make – just throw everything on a sheet pan, roast, then puree. We love serving this one in the fall and winter paired with a salad or sandwich.  If you’re looking for a creamy and hearty soup recipe this fall, look no further than my healthy roasted sweet potato soup. This yummy soup is vegetarian-friendly, low calorie, dairy free and gluten free too. We’re sure it’s going to become a family favorite soup for cold nights. Sweet potatoes are a delicious fall superfood that packs this soup full of nutrients like fiber, antioxidants, vitamin A, vitamin C, and potassium. In fact, it might be the perfect dish for supporting your immune system during cold and flu season. (Vitamins A and C are great for immune health!) Instead of adding everything to a large pot to saute, we prefer to roast the sweet potatoes and veggies before pureeing into a soup. It allows the potatoes and onions to caramelize in the oven for a sweeter and more flavorful soup. Ingredients for Sweet Potato Soup Use these simple and fresh ingredients packed with nutritional value to make this delicious roasted sweet potato soup.  Olive Oil: helps the sweet potato caramelize when roasting.  Sweet Potatoes: the base of this soup; we love their bright orange color, flavor, and nutrients. While there is some nutrition in the skin, you’ll want to peel your sweet potatoes for this recipe for a smoother pureed soup. Red Onion & Garlic: add depth to the flavor of this simple soup recipe.  Thyme, Rosemary, Pumpkin Pie Spice: add just the right amount of herb and spice flavor to this soup. You can use fresh thyme/rosemary – about 2 teaspoons of fresh instead of dried. If you don’t have pumpkin pie spice, substitute with a dash of nutmeg or cinnamon. Smoked paprika is also delicious in this soup recipe. Almond Milk: make sure to use unsweetened and unflavored almond milk for your soup. For a richer soup, I recommend using canned lite coconut milk. No need for heavy cream in this healthier soup! Vegetable Broth: if you are watching your sodium intake, use a no-salt-added or low sodium vegetable stock for this soup as some can be quite salty. If you’re not making it vegetarian, chicken stock will also work.  Variations Add Curry Powder: make a curried sweet potato soup variation by omitting the thyme and rosemary and adding 2 teaspoons of curry powder before blending the soup together.  Add Ginger: if you want to add some extra flavor, add a 1/2 inch piece of fresh ginger or 1 teaspoon ground ginger to the soup.  Add Red Peppers: for even more color and nutrients, add 1 quartered red pepper to the sheet pan with the sweet potatoes before roasting for a sweet potato and red pepper soup.  Add Protein: for a heartier soup, this would be delicious with some cooked or brown lentils stirred in at the end. Make it with butternut squash: if you don’t have sweet potatoes, you can easily swap them for peeled and cubed butternut squash instead.  How to Make Roasted Sweet Potato Soup This roasted sweet potato soup is simple to put together in a few steps. Roast the Veggies: Preheat oven to 400. Combine the diced sweet potatoes, olive oil, red onion, garlic, and seasonings on a baking sheet; toss to combine. Bake in oven for 25-35 minutes or until soft. Puree: Add the cooked sweet potatoes, milk, broth, and pumpkin pie spice to a blender and puree until smooth. (Blend in batches if needed.) If you have an immersion blender, you can do this in a large pot. In a pinch, you can also use a food processor if needed. Reheat & Serve: warm the soup back up on the stove in a large pot (if needed) and serve warm with chopped chives and black pepper (or red pepper flakes) for garnish. Tools You’ll Need Sheet pan Chef’s knife Vegetable peeler Cutting board Immersion blender (or standing blender) What to Serve with Sweet Potato Soup Turn this creamy sweet potato soup into a meal by pairing it with a simple protein like baked salmon or chicken and a salad. Here are a couple salad suggestions: Chicken and wild rice salad Roasted beet salad Pear, walnut, and gorgonzola salad  You can also pair this soup with some toppings like crunchy homemade croutons, fresh chopped herbs, a dollop of Greek yogurt, or chopped nuts and seeds.  Storage Fridge: allow leftovers to cool and store in an airtight container in the fridge for up to 2-3 days. Freezer: allow to cool to room temperature and store leftover soup in an airtight container in the freezer for up to 3 months. Thaw overnight in the fridge before reheating in the microwave or on the stovetop. Print Roasted Sweet Potato Soup This roasted sweet potato soup is incredibly simple to make – just throw everything on a sheet pan, roast, then puree. We love serving this one in the fall and winter paired with a salad or sandwich. Prep Time 10 minutes minutes Cook Time 30 minutes minutes Total Time 40 minutes minutes Servings 4 Calories 210kcal Equipment Sheet pan Chef’s knife Vegetable peeler Cutting board Immersion blender (or standing blender) Ingredients 2 tablespoons olive oil 2 large sweet potatoes peeled and cubed (roughly 5 cups cubed) 1 red onion quartered 3 cloves garlic 1 teaspoon thyme 1 teaspoon rosemary Salt and pepper to taste 2 cups unsweetened almond milk or like coconut milk 2 cups vegetable broth 1/4 teaspoon pumpkin pie spice Salt and pepper to taste Instructions Preheat the oven to 400 degrees Fahrenheit. Combine sweet potatoes, olive oil, red onion, garlic, and seasonings on a baking sheet; toss to combine. Bake in the oven for 25-35 minutes or until soft. Add the cooked sweet potatoes, milk, broth, and pumpkin pie spice to a blender and puree until smooth. If you have