Roasted Harvest Bowls with Maple Turmeric Chicken

These roasted harvest bowls bring together everything you love about fall flavor: tender maple turmeric chicken, roasted vegetables, and a tangy apple cider vinaigrette.

It’s hearty, healthy, and perfect for weeknight dinners or cozy gatherings. Creamy goat cheese, crunchy pepitas, and chewy dried cranberries round out the textures for a balanced, irresistible bite every time. Everything comes together in under an hour, making this dish as practical as it is delicious.

How I Perfected These Roasted Harvest Bowls

The inspiration for this autumn-inspired dish came during a visit to a farm-to-table restaurant when I ordered a fall harvest bowl with chicken.

I was amazed by the combination of roasted butternut squash, crispy Brussels sprouts, and tangy apples. When I got home, I couldn’t wait to incorporate my own twist—a maple turmeric chicken recipe for extra pops of sweet and savory flavor.

After countless tests, I nailed the perfect balance of spices, cooking techniques, and garnishes to ensure you’ll love every bite of this healthy roasted vegetable bowl.

I’ve also designed this to be flexible: swap ingredients based on your pantry or customize it for dietary needs with ease.

Ingredients for Roasted Harvest Bowls

• • 1 lb skinless boneless chicken breasts or thighs, sliced
  • ½ Tablespoon olive or avocado oil
  • 2 ½ Tablespoons pure maple syrup
  • 1 Tablespoon low-sodium tamari or soy sauce
  • 1 teaspoon garlic, minced
  • ½ teaspoon ground turmeric
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • 16 oz Brussels sprouts, trimmed and quartered
  • 1 large butternut squash, peeled and chopped into ½-inch cubes
  • 2 Tablespoons avocado or olive oil, divided
  • ½ teaspoon sea salt, divided
  • ½ teaspoon black pepper, divided
  • 1 crisp apple, chopped
  • Chopped curly kale
  • Pepitas (pumpkin seeds)
  • Dried cranberries
  • Goat cheese
  • Optional: Cinnamon and cayenne pepper for seasoning

For the Dressing:

• ¼ cup apple cider vinegar
• ½ cup olive oil
• 2 teaspoons Dijon mustard
• 2 teaspoons maple syrup
• 1 Tablespoon garlic, minced
• 1 teaspoon salt
• ½ teaspoon black pepper

Step-by-Step Roasted Harvest Bowls Instructions

1. Preheat your oven to 400°F and line one or two baking sheets with parchment paper.
2. In a bowl, toss the butternut squash cubes with 1 Tablespoon oil, ¼ teaspoon salt, and ¼ teaspoon pepper. Optionally, season with a pinch of cinnamon and cayenne for extra warmth.
3. Spread the squash evenly on one side of the baking sheet. In the same bowl, toss Brussels sprouts with 1 Tablespoon oil and the remaining ¼ teaspoon each of salt and pepper. Arrange the sprouts on the other side of the sheet (or on a separate sheet if needed).
4. Roast the vegetables for 30-40 minutes, flipping halfway. The squash should be fork-tender, and the Brussels sprouts should have crispy, golden edges.
5. While the vegetables roast, prepare the chicken. Heat ½ Tablespoon oil in a cast-iron skillet over medium to medium-high heat.
6. Pat the chicken dry, then season both sides with salt and pepper. Add the chicken to the hot skillet, cooking for 4-5 minutes per side until golden brown.
7. Whisk together maple syrup, tamari, turmeric, garlic, and black pepper in a small bowl. Pour this sauce over the seared chicken, ensuring an even coat.
8. Transfer the skillet to the 400°F oven and bake for 10 minutes, or until the chicken reaches an internal temperature of 165°F.
9. Meanwhile, make the dressing by blending apple cider vinegar, olive oil, Dijon, maple syrup, garlic, salt, and pepper until smooth. Adjust seasonings to taste.
10. Massage the chopped kale with 1-2 Tablespoons of dressing until softened. This step enhances its flavor and texture.
11. Assemble bowls with a base of kale, then evenly divide the roasted squash, Brussels sprouts, and chicken slices. Top with apple chunks, pepitas, cranberries, and goat cheese.
12. Finish with a drizzle of dressing and serve warm or at room temperature.

My Chef Tips for the Best Roasted Harvest Bowls

• Prep Ahead: Chop your veggies the night before and store them in airtight containers to save time.
• Crisp Roasted Veggies: Avoid overcrowding the baking sheet to allow the vegetables to roast, not steam.
• Check Doneness: Use a digital meat thermometer to ensure perfectly cooked chicken—165°F is your target temp!
• Customizable Protein: Swap chicken for tofu, salmon, or even roasted chickpeas for a vegetarian version.
• Storage Tip: Keep leftovers in separate airtight containers for up to 4 days—reheat gently in the oven to retain texture.

Roasted Harvest Bowls FAQs

Can I make this recipe vegetarian?

Absolutely. Replace the chicken with baked tofu or roasted chickpeas for a vegetarian-friendly healthy roasted vegetable bowl.

What’s the best way to reheat leftover bowls?

I recommend reheating the roasted vegetables and chicken in the oven at 350°F for 10-15 minutes while serving the kale and apples fresh.

Is this recipe good for meal prep?

Yes, these bowls are perfect for meal prep. Store components separately and assemble them just before eating to keep everything fresh.

Can I use frozen butternut squash?

Yes, but frozen squash won’t caramelize as much as fresh. Roast directly from frozen and adjust the seasoning as needed.

Time to Try These Roasted Harvest Bowls

Whether you’re aiming for a cozy weeknight meal, prepping lunches, or celebrating the flavors of fall, these roasted harvest bowls are a must-try. The tender chicken, caramelized veggies, and bursts of fresh apple are a flavor explosion. Are you ready to make these at home? Let me know your favorite toppings or twists, and feel free to tag me on social media—I’d love to see your creations!