savory fall harvest bowl
Recipes

RECIPE: Savory Fall Harvest Bowl

The Hourglass Mom

There’s nothing better than a hearty, colorful bowl when the weather turns crisp. This Savory Fall Harvest Bowl brings together roasted sweet potatoes, caramelized Brussels sprouts, juicy chicken, and a drizzle of tangy-sweet balsamic glaze. Packed with protein, fiber, and healthy fats, it’s the perfect balance of nourishing and delicious—ideal for meal prep or a cozy family dinner.

savory fall harvest bowl

Savory Fall Harvest Bowl

Enjoy this savory fall harvest bowl with roasted sweet potatoes, Brussels sprouts, chicken, and balsamic glaze—a protein-packed, cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: dinner
Cuisine: American
Calories: 759
Ingredients Method Nutrition

Ingredients
  

For the Roasted Veggies & Chicken
  • 2 medium sweet potatoes peeled and cut into ½-inch cubes
  • 1 lb Brussels sprouts trimmed and halved
  • 1 lb boneless skinless chicken breasts or thighs, if preferred
  • 2 tbsp olive oil divided
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp dried thyme or rosemary
  • Salt & black pepper to taste
For the Base & Toppings:
  • 3 cups cooked quinoa farro, or brown rice (about 1 cup uncooked)
  • ½ cup pecans or walnuts lightly toasted
  • ½ cup dried cranberries or pomegranate seeds for lower sugar
  • 2 oz goat cheese or feta crumbled (optional)
  • Fresh parsley for garnish
For the Balsamic Glaze:
  • ½ cup balsamic vinegar
  • 1 tbsp honey or maple syrup

Method
 

  1. Preheat the oven: Heat oven to 400°F (200°C). Line two baking sheets with parchment paper.
  2. Prep the sweet potatoes & Brussels sprouts: Toss sweet potatoes with 1 tbsp olive oil, garlic powder, smoked paprika, salt, and pepper. Spread in a single layer on one sheet.
  3. Toss Brussels sprouts with ½ tbsp olive oil, thyme, salt, and pepper. Spread on the other sheet.
  4. Roast veggies: Roast sweet potatoes for about 25–30 minutes, flipping halfway.
  5. Roast Brussels sprouts for 18–22 minutes until crisp-tender with golden edges.
  6. Cook the chicken: Pat chicken dry, rub with remaining ½ tbsp olive oil, salt, and pepper.
  7. Place on a sheet pan (or skillet) and bake alongside veggies for 18–22 minutes, until internal temp reaches 165°F.
  8. Let rest for 5 minutes, then slice into strips or cubes.
  9. Cook the grain base: While veggies roast, cook quinoa (or farro/rice) according to package instructions.
  10. Make the balsamic glaze: In a small saucepan, simmer balsamic vinegar and honey/maple over medium heat until reduced by about half (8–10 minutes). It should coat the back of a spoon. Remove from heat to cool slightly.
  11. Assemble the bowls:
  12. Add ¾ cup cooked quinoa (or chosen grain) to each bowl.
  13. Top with roasted sweet potatoes, Brussels sprouts, and sliced chicken.
  14. Sprinkle with pecans, dried cranberries, and goat cheese/feta.
  15. Drizzle generously with balsamic glaze.
  16. Garnish with fresh parsley.

Nutrition

Calories: 759kcalCarbohydrates: 84gProtein: 50gFat: 26g

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