5 Steps to a Healthy Harvest Bowl - Foolproof Formula!

feta cheese

🥗Healthier: goat cheese

💰Cheaper: cottage cheese

Goat cheese offers a tangy flavor with fewer calories.

pecans

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide similar texture and flavor at a lower cost.

Welcome to Hope's Homemade Kitchen. Today, we're making a delicious harvest bowl.

For our harvest bowl, we have as our base, we'll be using arugula and also a mixture of rice. We have white rice and wild rice.

For our protein, we're using chicken breast. We'll be cooking that in a little bit of balsamic glaze.

For our vegetables, we've got Brussels sprouts, butternut squash, and sweet potatoes.

First, I'm going to roast the vegetables. I've got my sweet potatoes that I've peeled and I'm going to dice.

I've peeled my butternut squash and I'm going to core it with like an ice cream scoop as an easy way to get out the seeds.

We'll be spraying this with oil and roasting it in a 400° oven until it gets soft and a little bit caramelized.

I'm going to slice the Brussels sprouts in half, spray them with olive oil, and season with pepper, garlic powder, smoked paprika, and salt before roasting.

We'll stick that in a 400° oven and roast them until they're nice and brown and cooked all the way through.

While the veggies are roasting, I'm going to make the vinaigrette: 1 tbsp of mayonnaise, 1 tbsp of molasses, 1 tbsp of Dijon mustard, a half a teaspoon of salt, 1/4 of a cup of red wine vinegar, and 3/4 cup of olive oil. Put on a tight fitting lid and shake it up good.

The roasted vegetables are out of the oven and looking delicious. The Brussels sprouts are toasty brown, and the butternut squash and sweet potatoes are nice and soft and a little bit caramelized.

To toast the pumpkin seeds, we'll just need like a teaspoon of olive oil. I'm going to put in enough pumpkin seeds for two people. I'll toast them on medium-high heat for a minute or two, keeping an eye on them as they brown quickly.

I'm going to heat up my leftover chicken. Rotisserie chicken is really good for this if you want. You could also use frozen Tyson strips or any kind of meat you like.

I'm going to add in some balsamic glaze to the chicken for extra flavor.

Now you can assemble this any way you like. I'm going to start with a bed of arugula. Just a bed of greens.

Got a scoop of rice, which is a combination of white rice and wild rice.

Next, I'm going to add my protein, some of that chicken with balsamic on it.

I've got sweet potatoes, Brussels sprouts, and butternut squash. I'm partial to butternut squash, so that's what I'm going to do.

For some extra sweetness, I'm going to add in a few dried cranberries or craisins.

Then finally, my toasted pumpkin seeds. I'm going to add a little bit of goat cheese right in the middle there.

Then decorate it with some nice sliced pears.

To top it off, we'll have a little bit of our vinaigrette. You just need a little drizzle and so many good flavors in it.

Cooking Techniques

Equipment Needed

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Dietary

Allergens