Description
Celebrate the essence of autumn with this vibrant, nutrient-dense harvest bowl. Featuring earthy roasted pumpkin, crisp orchard apples, and hearty quinoa, this dish is balanced with tender, spice-rubbed chicken and massaged kale. It is a wholesome, clean meal perfect for a cozy weeknight dinner or an energizing lunch, offering a sophisticated blend of textures and seasonal flavors that honor the cooling harvest season.
Ingredients
1 pound kale, stems removed and leaves shredded
3 green apples, cored and cubed
2 cups pumpkin, peeled and cubed
1.5 cups cooked quinoa
0.5 cup dried cranberries
0.5 cup pepitas or sunflower seeds, toasted
0.5 cup walnuts, chopped
2 chicken breasts
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon paprika
2 tablespoons olive oil
For the dressing: 3 tablespoons balsamic vinegar, 2 tablespoons orange juice, 1 tablespoon olive oil, salt and pepper to taste
Instructions
Preheat your oven to 400°F (200°C).
Toss the cubed pumpkin with a tablespoon of olive oil and roast for 20-25 minutes until tender.
Season chicken breasts with oregano, cumin, paprika, salt, and pepper; sear in a pan over medium heat until fully cooked.
In a large bowl, place shredded kale and massage with a little olive oil to soften the leaves.
Whisk together balsamic vinegar, orange juice, and olive oil for the dressing.
Assemble bowls by layering quinoa, kale, roasted pumpkin, sliced chicken, apples, cranberries, walnuts, and seeds.
Drizzle with dressing and garnish with fresh thyme.
Notes
You can prepare the roasted pumpkin and cooked quinoa in advance to make assembly quick. If you prefer, swap the chicken for chickpeas for a vegetarian version.