I’m excited to share my latest bowl obsession with you – the harvest bowl. This bowl is all about fresh, seasonal veggies, grains, protein, leafy greens, nuts, and a hint of fruit, all coming together in a colorful and vibrant mix. Honey lemon garlic dressing gets drizzled all over these bowls, making them taste out-of-this-world good. And the best part? They’re naturally gluten free, dairy free and packed with nutrients. This harvest bowl is so easy to make and is perfect for meal prep! These bowls are giving all the cozy vibes and are a must-make for the fall and winter.
Why You’ll Love This Bowl
It is packed with nutrients!
This harvest bowl is full of delicious flavors.
It is cozy and fall-inspired.
This bowl is amazing for meal prep!
It is a great way to get in a variety of veggies.
This bowl is packed with different textures.
It is family friendly!
This bowl is a perfect side dish to bring to Thanksgiving or your next gathering!
The dressing is light, refreshing and comes together in 5 minutes.
Equipment Needed
To make this harvest bowl, all you need is a baking sheet and a large bowl.
Ingredients Needed
For the bowl:
Lettuce: Lettuce is the base of this harvest bowl. My favorite green lately is arugula. I have been growing it on my Lettuce Grow, which is a self-watering, self-fertilizing farmstand that can be placed indoors or outdoors. Honestly, nothing beats being able to pick fresh lettuce and put it in your salad! I live in Chicago, so this is the best alternative to a garden if you are living in a city with no yard space! Feel free to also mix it up here and use different greens like kale or spinach!
Grains: I used brown rice in this harvest bowl. The options for grains are endless though! You can also use quinoa, white rice or wild rice as well. Cook the grains according to the instructions on their bag or box. When I am short on time, I like to grab the frozen rice or quinoa packets because they can be heated up quickly!
Vegetables: I used sweet potato and brussels sprouts in this harvest bowl. These are two of my favorite seasonal vegetables! This is another great place to get creative or use up the vegetables you have on hand. Some other great veggies to throw in this harvest bowl include: butternut squash, broccoli, cauliflower, zucchini, red onion or carrots!
Fruit: I used crispy honey crisp apples in this bowl to add some sweetness and crunch! If you haven’t noticed yet, I am obsessed with honey crisp apples, but feel free to mix it up and use any variety. I like to cut the apples into small chunks. If you feel like switching it up, try another fruit like pears, dried cranberries, pomegranate seeds or grapes here.
Nuts: My favorite nut to use in this harvest bowl is pecans! Pecans are known for their rich, buttery flavor and crunchy texture. I highly recommend roasting them for this bowl. Roasted nuts have become one of my favorite snacks lately!
Salt and spices: Before cooking the veggies and nuts, I like to sprinkle them with salt and garlic powder. This adds some extra flavor into the end product! My favorite salt is Redmond’s Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off their website.
Protein: I love adding a protein to this salad like chicken or salmon. For a quick hack, grab a rotisserie chicken at the grocery store.
For the dressing:
Olive Oil: I try to use high quality and organic olive oil whenever I can!
Lemon: This gives the dressing a delicious zesty flavor.
Honey: The honey provides an incredible sweetness to this dressing. I love using honey as a natural sweetener. Many store bought salad dressings are loaded with sugar, but a simple dressing using honey really does the trick!
Garlic: Garlic has so many health benefits and adds a delicious flavor to this dressing.
Step By Step Instructions
Step 1: Preheat the oven to 375ºF.
Step 2: Chop vegetables and place them on a baking sheet along with the nuts. Sprinkle with salt, garlic powder and oil. If you are making brussels sprouts, they always taste delicious with a drizzle of balsamic. If you are making a protein to go with the salad, like chicken or salmon, I recommend cooking that now as well.
Step 3: Bake the vegetables and nuts for 15 minutes, remove the nuts from the baking sheet and set them aside so they don’t burn. Continue baking the vegetables for 20 more minutes, or until they are crispy.
Step 4: While the vegetables are baking, prepare the grains according to the instructions on the package.
Step 5: Prepare the dressing by combining garlic, olive oil, honey and lemon in a high-speed blender.
Step 6: Add the lettuce, grains, protein, fruit and veggies to a large bowl. Drizzle with dressing and enjoy!
Storage
This bowl can be served immediately or stored in the fridge for up to 5 days as meal prep! I love making this bowl for lunches.
Recipe FAQ
Can you heat up this harvest bowl?
If you are wanting this bowl to be warm, I would recommend serving it immediately. Alternatively, you could store the grains, protein, veggies and nuts separate from the dressing, lettuce and fruit and heat them up before eating!
How does this bowl differ from a Sweetgreen Harvest Bowl?
The harvest bowl is one of Sweetgreen’s most popular menu items. It contains shredded kale, warm wild rice, roasted sweet potato, toasted almonds, apples, goat cheese, roasted chicken and balsamic vinaigrette. My harvest bowl is a gluten free and dairy free option and is also a cheaper option! It is typically cheaper to make your bowls and salads at home versus purchasing them from a restaurant. If you are looking for a similar vibe to the Sweetgreen Harvest Bowl then feel free to add goat cheese, swap the pecans for almonds and use a balsamic vinaigrette instead!
Related Recipes
Be sure to try these other meal ideas next:
If you make this harvest bowl recipe, I would really appreciate a review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
Harvest Bowl
Ingredients
- 1 bag lettuce (I used arugula here)
- 1 cup brown rice (or rice of your choice)
- 1 1/2 cups brussels sprouts, chopped
- 1 apple (I used honey crisp)
- 1 sweet potato
- 1 cup pecans
- 1 tsp garlic powder
- 1 tbsp avocado oil (for drizzling on the vegetables before you cook them)
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 lemon, juiced
- 2 tbsp honey
- 1 clove garlic
Instructions
- Preheat the oven to 375ºF.
- Chop vegetables and place them on a baking sheet along with the nuts. Sprinkle with salt, garlic powder and oil. If you are making brussels sprouts, they always taste delicious with a drizzle of balsamic. If you are making a protein to go with the salad, like chicken or salmon, I recommend cooking that now as well.
- Bake the vegetables and nuts for 15 minutes, remove the nuts from the baking sheet and set them aside so they don’t burn. Continue baking the vegetables for 20 more minutes, or until they are crispy.
- While the vegetables are baking, prepare the grains according to the instructions on the package.
- Prepare the dressing by combining garlic, olive oil, honey and lemon in a high-speed blender.
- Add the lettuce, grains, protein, fruit and veggies to a large bowl. Drizzle with dressing and enjoy!
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