Recipes Dinner Poultry Dishes Chicken Main Course Harvest Bowl 5.0 (3) 3 Reviews Use up your Thanksgiving leftovers or opt for chicken with this hearty harvest bowl. By Renu Dhar Renu Dhar Renu is a personal chef, culinary instructor, and food blogger. Food & Wine's Editorial Guidelines Published on November 25, 2024 Tested by Julia Levy Tested by Julia Levy Julia Levy is an eater, maker and dabbler in all things food. With nearly a decade of work experience, over 1,000 recipes tested, hundreds of recipes developed and just as many articles published, she has become a veritable resource for all your food questions. Her work has appeared in Cooking Light, MyRecipes, Southern Living, Real Simple, Fine Cooking and other publications and websites. Meet the Food & Wine Test Kitchen Save Rate PRINT Share Close Photo: Food & Wine / Photo by Jen Causey / Food Styling by Chelsea Zimmer / Prop Styling by Christina Daley Active Time: 20 mins Total Time: 1 hr Servings: 6 Jump to recipe Customizable and hearty, this harvest bowl recipe takes inspiration from all the sides leftover from Thanksgiving with crispy and soft roasted sweet potatoes, tender Brussels sprouts, crunchy apples, and juicy chicken (which you can substitute with leftover turkey), served over a bed of wild rice. Top with savory fried onions, dried cranberries, and crumbled goat cheese for a true fall feast. Frequently Asked Questions What is a harvest bowl? A harvest bowl, popularized by fast-casual chains like Sweetgreen, is a salad or grain bowl combining greens, grains, proteins, mix-ins, and toppings to deliver diverse textures and flavors. Commonly featuring fall-inspired ingredients, many copycat versions of these bowls include chicken, shredded kale, sweet potatoes, Brussels sprouts, pumpkin seeds, dried fruits like raisins or cranberries, and typically goat cheese. Are pumpkin seeds and pepitas the same? Pumpkin seeds are the whole seeds found inside pumpkins, encased in a white or beige shell. Pepitas, however are the green seeds found without shells in specific pumpkin varieties, or are hulled from traditional pumpkin seeds. Pumpkin seeds have a chewier texture and nutty flavor while pepitas are slightly more oily and have a crunchier texture. Notes from the Food & Wine Test Kitchen If you aren’t using leftover sweet potatoes, slice a thin piece off the long edge of the sweet potato to create a flat surface to stabilize it on a cutting board and make it easier to cut. Make ahead You can use any leftover protein or vegetables for this dish, including turkey or chicken, or keep it vegetarian. Store the vinaigrette in an airtight container in the refrigerator for up to four days. Cook Mode (Keep screen awake) Ingredients Chicken 3 (8-ounce) boneless, skinless chicken breasts (or 4 1/2 cups cooked turkey) 1 teaspoon dried rosemary 1 teaspoon dried thyme 1/2 teaspoon black pepper 1/2 teaspoon kosher salt 1 tablespoon olive oil Maple Dijon Vinaigrette 1/2 cup olive oil 1/4 cup cider vinegar 1/4 cup maple syrup 2 tablespoons Dijon mustard 1 tablespoon kosher salt 1/2 teaspoon black pepper Additional ingredients 1/2 pound fresh Brussels sprouts, trimmed and thinly sliced lengthwise (about 3 cups) 3 cups cooked wild rice 3 cups Roasted Sweet Potatoes 1 large Honeycrisp apple, chopped (about 1 1/2 cups) 1 cup dried cranberries 1 cup roasted salted pumpkin seed kernels 6 ounces goat cheese, crumbled (about 1 1/2 cups) 1/2 cup chopped crispy fried onions (such as French’s) Directions Prepare the Chicken Preheat oven to 450°F. Rub chicken with rosemary, thyme, pepper, and salt until evenly coated. Heat oil in a large ovenproof skillet on medium-high until shimmering. Add chicken breasts and cook, undisturbed until golden brown on one side, 3 to 4 minutes. Turn chicken over and place skillet in oven. Bake until thermometer inserted into thickest portion of chicken cutlets registers 165°F, 13 to 15 minutes. Transfer to a cutting board, and let stand 5 minutes; slice. Prepare the Maple Dijon Vinaigrette While chicken is cooking, whisk together oil, vinegar, maple syrup, mustard, salt, and pepper in a medium bowl until emulsified. Set aside. To assemble Toss brussels sprouts with 2 tablespoons of the vinaigrette in a large bowl. Place 1/2 cup rice in the bottom of 6 serving bowls. Arrange 3/4 cup chicken, 1/2 cup each sweet potatoes and brussels sprouts mixture, 1/4 cup apples, 3 tablespoons cranberries, 1 tablespoon each pumpkin seeds and fried onions, and 1 ounce goat cheese on top of each bowl. Drizzle remaining dressing on top. Serve immediately. Rate It Print