Roasted Harvest Bowls
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Eating Bird Food · by Brittany Mullins★ 4.5 (30)

Roasted Harvest Bowls

NUTRITION · PER SERVING55M COOK
CAL 81%·PRO 100%
CARBS 134G33% OF CAL
26G FIBER45G OTHER63G TOTAL SUGAR
FAT 92G51% OF CAL
17G SAT75G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Maple turmeric roasted chicken served over roasted vegetables and kale with an apple cider vinaigrette. Wholesome and colorful with sweet and savory flavors.

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Nutrition & ingredients

Ingredients

serves 2
  • 1 lb skinless boneless chicken breasts or thighs (sliced)
  • ½ Tablespoon olive or avocado oil
  • 2 ½ Tablespoons pure maple syrup
  • 1 Tablespoons low sodium tamari (or soy sauce)
  • 1 teaspoon garlic (minced)
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ½ teaspoon pepper
  • 16 oz brussels sprouts (trimmed and quartered)
  • 1 large butternut squash (peeled and chopped)
  • 2 Tablespoons avocado or olive oil (divided )
  • ½ teaspoon sea salt (divided )
  • ½ teaspoon pepper (divided )
  • 1 crisp apple (chopped)
  • Chopped curly kale
  • Pepitas
  • Dried cranberries
  • Goat cheese
  • Cinnamon and cayenne pepper (optional)
  • ¼ cup apple cider vinegar
  • ½ cup olive oil
  • 2 teaspoons Dijon mustard
  • 2 teaspoons maple syrup
  • 1 Tablespoon garlic (minced)
  • 1 teaspoon salt (plus more to taste )
  • ½ teaspoon freshly ground black pepper (plus more to taste )
PREP
15M
SODIUM
2509MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.