Fall-Inspired Harvest Bowls

Looking for a nutritious and delicious meal to enjoy this fall? Try making a Fall-Inspired Harvest Bowl packed with seasonal ingredients that will satisfy your taste buds and provide essential nutrients. Follow this simple recipe to create a hearty and flavorful dish that is perfect for the autumn season.

Serves: 2

Ingredients:

• 1 cup cooked quinoa
• 1 medium chicken breast (about 6 oz)
• 1 cup cubed butternut squash
• 1 cup kale, chopped
• ¼ cup crumbled goat cheese or feta (optional)
• 1 tbsp olive oil
• 1 tsp Lemon Juice
• ½ tsp ground cinnamon
• ¼ tsp smoked paprika
• Salt and pepper to taste
• 1 small apple, thinly sliced
• 2 tbsp pumpkin seeds (pepitas)

For the Apple Cider Vinaigrette:

• 1 tbsp apple cider vinegar
• 1 tbsp olive oil
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions:

1. Roast the Butternut Squash:
   Preheat the oven to 400°F (200°C). Toss the cubed butternut squash with 1 tbsp olive oil, cinnamon, smoked paprika, salt, and pepper. Spread it evenly on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
2. Cook the Chicken:
   While the squash is roasting, season the chicken breast with salt and pepper. Cook it in a skillet or cast iron pan over medium heat with a little olive oil, about 6-7 minutes per side, until fully cooked (internal temperature of 165°F). Let it rest for a few minutes, then slice into strips.
3. Cook the Quinoa:
   If not already cooked, prepare the quinoa according to package instructions (usually 1 part quinoa to 2 parts water). Fluff with a fork and set aside.
4. Prepare the Kale:
   Wash and dry the kale. Roughly chop and add to a small bowl. Add a squeeze of lemon juice and massage gently to make the leafs more tender and aid in digestion.
5. Make the Vinaigrette:
   In a small bowl, whisk together apple cider vinegar, olive oil, Dijon mustard, honey or maple syrup, and season with salt and pepper.
6. Assemble the Bowl:
   In two bowls, divide the quinoa, roasted butternut squash, kale, sliced chicken, apple slices, and crumbled goat cheese. Sprinkle with pumpkin seeds for crunch.
7. Drizzle & Serve:
   Drizzle the apple cider vinaigrette over the bowls and enjoy a nutritious, high-protein fall lunch!

Macros Per Serving (1 Bowl):

Calories: ~540 kcal

Protein: ~40g

Carbohydrates: ~45g

• Fiber: ~8g
• Sugar: ~10g (from apple, squash, and honey)

Fat: ~20g

This recipe is packed with lean protein from chicken and quinoa, seasonal flavors from roasted squash and apples, and healthy fats from olive oil and pumpkin seeds, making it a balanced, nutrient dense fall meal!