Harvest Bowl

I've never had a child, but after creating this harvest bowl last night I think I understand motherly love. Okay dramatic, but SO FREAKIN GOOD! This recipe has been on my mind all week, and I could not stop thinking about it! I have seen different versions of harvest bowls, but I wanted to make it my own. After day dreaming every possible variation of this recipe, I have found my favorite! (If I fail my math test it's all this bowls fault) This is basically a bowl of love because everything in there is to die for. If you aren't a huge fan of bowls just deconstruct it and eat the foods individually! It is basically maple chicken, honey sweet potatoes and a salad all mixed together. This is a new fall favorite, if not all time favorite. They'll be a lot more harvest bowls around here now!

If you don't have all the ingredients, don't worry! I wanted to make each component hold its own, so that's why I seasoned them individually.  It will still taste amazing if you roast the potatoes and chicken with salt and pepper and then drizzle the balsamic vinaigrette on top. I love the pumpkin seeds, but almonds, walnuts and pecans will all do the job just fine.  I chose feta cheese for this bowl, but goat cheese would taste amazing as well! I want to make it in the future with cranberry goat cheese. My recipe is what I think is the very best, but mess around according to personal preference!

This bowl still taste AMAZING vegetarian/vegan! I made myself a veggie bowl for leftovers and just added more quinoa and sweet potatoes. I still got super full and the flavor was all there!
​*If you want to make it vegan, don't add the chicken and feta and substitute the honey for agave. *

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Ingredients:

For the chicken:

• 1 large chicken breast (or 2 small)

• 2 Tbs. pure maple syrup

• 1 tsp dijon mustard

• 1 tsp avocado oil

• salt and pepper to taste

For the sweet potatoes: 

• 1 large sweet potato

• 1 Tbs. organic honey

• 1 Tbs. coconut sugar (or brown sugar)

• 1 tsp cinnamon

• drizzle of avocado oil

Balsamic Vinaigrette: 

• 1/4 cup olive or avocado oil

• 1/4 cup balsamic vinegar

• 1 tsp. honey

• 1 tsp. Dijon mustard

• 1 clove garlic

• salt and pepper

Toppings:

• 1 cup of cooked quinoa

• 1 head of lettuce or kale (chopped)

• 1/4 cup cranberries

• 1/4 cup pumpkin seeds

• 1/2 cup feta cheese

• 1 apple (chopped)

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Directions:

1. Preheat the oven to 375 degrees F. Dice sweet potatoes into small cubes and evenly coat with oil. Add coconut sugar, honey, and cinnamon.

   1. Sprinkle oil, salt and pepper on top of the chicken. Whisk together maple syrup and Dijon mustard and pour over top of chicken. Put both the sweet potatoes and chicken in the oven and cook for 25-30 minutes.

   2. While those are baking, cook 1 cup of quinoa. Allow it to cool int he fridge before serving. Dice the lettuce and apple. Whisk together the vinaigrette and let it cool in the fridge before serving. 

   3. Take the chicken and potatoes out of the oven. Pan-sear the chicken on both sides(30 seconds each)  if you want an added crispiness. 

   4. Assemble the bowl all together. Quinoa, lettuce, chicken, sweet potatoes, cranberries, pumpkin seeds, apple, and feta. Drizzle balsamic vinaigrette and mix well.