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Roasted Harvest Bowls

In these delightful harvest bowls, tender maple turmeric chicken meets roasted butternut squash, brussels sprouts, and crisp apple chunks atop a bed of kale, all dressed with a delectable honey vinegar vinaigrette.



  • 1 lb skinless boneless chicken breasts or thighs, sliced

  • ½ Tablespoon olive or avocado oil

  • 2 ½ Tablespoons pure maple syrup

  • 1 Tablespoons low sodium tamari, or soy sauce

  • 1 teaspoon garlic, minced

  • ½ teaspoon ground turmeric

  • ½ teaspoon  sea salt

  • ½ teaspoon  pepper


  • 16 oz brussels sprouts, trimmed and quartered

  • 1 large butternut squash, peeled and chopped

  • 2 Tablespoons avocado or olive oil, divided

  • ½ teaspoon sea salt, divided

  • ½ teaspoon pepper, divided

  • 1 crisp apple, chopped

  • Chopped curly kale

  • Pepitas

  • Dried cranberries

  • Goat cheese 

  • Cinnamon and cayenne pepper, optional


  • ¼ cup honey vinegar

  • ½ cup olive oil

  • 2 teaspoons Dijon mustard

  • 2 teaspoons maple syrup

  • 1 Tablespoon garlic, minced

  • 1 teaspoon salt, plus more to taste

  • ½ teaspoon freshly ground black pepper, plus more to taste


Prepare the dressing by combining all ingredients in a blender and blending until smooth. Set aside.

Preheat the oven to 400°F. Line one extra-large baking sheet or two medium baking sheets with parchment paper.

In a bowl, toss the chopped butternut squash chunks with 1 tablespoon of oil, ¼ teaspoon of salt, and ¼ teaspoon of pepper. Optionally, add a sprinkle of cinnamon and cayenne. Toss to coat, then spread onto a baking sheet. In the same bowl, add the Brussels sprouts and toss with 1 tablespoon of oil and the remaining salt and pepper. Set the bowl aside for later use. Place the Brussels sprouts on the other side of the baking sheet (or on the additional baking sheet). Roast the butternut squash and Brussels sprouts in the oven for 30-40 minutes, or until the squash is tender, flipping halfway through.

While the veggies are roasting, cook the chicken. Heat oil in a cast iron skillet over medium to medium-high heat. Pat the chicken dry and season with sea salt and black pepper. When the oil is hot and the skillet is ready, add the chicken. Sear for 4-5 minutes on each side.

While the chicken is searing, combine maple syrup, tamari, garlic, turmeric, and black pepper in a small bowl. Once both sides of the chicken are seared, carefully pour the maple turmeric sauce over the chicken and toss to coat. Transfer the skillet from the stovetop to the preheated 400°F oven and bake for 10 minutes or until the chicken is tender and cooked throughout.

In the same bowl used for tossing the butternut squash and Brussels sprouts, add the kale. Drizzle 1-2 tablespoons of the dressing over the kale and use your hands to massage it into the leaves.

To assemble the bowls, add a base of kale to each bowl. Top with maple turmeric chicken, roasted Brussels sprouts, roasted butternut squash, apple chunks, dried cranberries, pepitas, and goat cheese. Drizzle additional dressing over the bowls and serve immediately.


- For roasted butternut squash seeds: Preheat the oven to 325°F. Remove any remaining strings from the seeds and toss them with ½ teaspoon of oil and a pinch of sea salt. Roast for 30-40 minutes or until crunchy and golden.

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