These Fall Harvest Salad Bowls are the perfect balance of seasonal roasted veggies, grains, protein, and Fall flavors.
If you’ve been following along for awhile, you know my obsession with Sweetgreen salads or any build your own bowl restaurant really. Well something that drives me insane is when I love something, and I can’t convince my husband to try it. It took about a year, but finally one day I just ordered him a Harvest Bowl and took it home to Tom, and after the first bite he was obsessed. Instantly I knew I had to try to recreate the Harvest Bowl at home so we could use for meal prep.
So there you go, even your ‘non-salad’ loving friend may even find the full satisfaction in these Fall Harvest Salad Bowls. They are filled with good for you veggies, grains, and protein, that will no doubt help keep you full.
To make the bowls I use a Homemade Crockpot Rotisserie Seasoned Chicken. My Mom shared a recipe with me that I love and hope to have up here on the blog soon. You can always use a store bought chicken or shredded chicken as well. I just love the flavors of the rotisserie seasoning.
I then roast sweet potatoes and broccoli, here are my tips for perfectly roasted veggies. And I add a little crushed red pepper to the broccoli to make it a little spicy.
The last thing you’ll need to cook is some wild rice on the stovetop. I love the Lundberg Wild Rice blend.
Now to assemble the Harvest Bowls add your favorite green mix. I like using some Spring Mix and Chopped Kale. Then I add a scoop or two each of rice, chicken, broccoli, and sweet potatoes. And top with some chopped apple and almonds.
For the dressing this Fall Bowl pairs well with a balsamic vinaigrette. I was recently sent some Litehouse Salad Dressings to try and the balsamic was perfect for these bowls. Litehouse has a variety of Organic and Non-GMO Dressings and Dips to add flavor to any dish. If you want to try Litehouse for yourself head on over to this Instagram Post to enter for a chance to win four coupons for FREE dressings or dips.
When prepping these bowls to take into work I split up the ingredients into two containers because I like to warm up the chicken, rice, sweet potatoes, and broccoli and keep the apple, almonds, lettuce, and dressing cold. These are my absolute favorite meal prep containers.
Don’t forget to Pin For Later and Enjoy!
- 2 cups your favorite greens
- 2/3 cup cooked chicken
- 1/2 cup wild rice
- 1/4 cup <a href=”http://sweetandstrongblog.com/2017/11/how-to-make-perfectly-roasted-vegetables/” target=”_blank” rel=”noopener”><span style=”color: #ff99cc;”>roasted sweet potatoes</span></a>.
- 1/4 cup <a href=”http://sweetandstrongblog.com/2017/11/how-to-make-perfectly-roasted-vegetables/” target=”_blank” rel=”noopener”><span style=”color: #ff99cc;”>roasted broccoli</span></a>.
- 1/4 cup apple, chopped
- 2 tbsp almonds, chopped
- balsamic vinaigrette dressing
- Combine all ingredients into a large bowl. Add desired amount of balsamic vinaigrette and toss to combine. Enjoy!
Like this recipe? Then try:
Fried Cauliflower Rice with Ground Turkey
Massaged Kale Salad
Roasted Butternut Squash Pasta Salad
Questions of the Day:
What’s your favorite salad bowl?
What’s your favorite salad dressing?
Are you excited for Fall?