Food & Drink

Harvest Bowl


Customizable and hearty, this harvest bowl recipe takes inspiration from all the sides leftover from Thanksgiving with crispy and soft roasted sweet potatoes, tender Brussels sprouts, crunchy apples, and juicy chicken (which you can substitute with leftover turkey), served over a bed of wild rice. Top with savory fried onions, dried cranberries, and crumbled goat cheese for a true fall feast.

Frequently Asked Questions

  • What is a harvest bowl?

    A harvest bowl, popularized by fast-casual chains like Sweetgreen, is a salad or grain bowl combining greens, grains, proteins, mix-ins, and toppings to deliver diverse textures and flavors. Commonly featuring fall-inspired ingredients, many copycat versions of these bowls include chicken, shredded kale, sweet potatoes, Brussels sprouts, pumpkin seeds, dried fruits like raisins or cranberries, and typically goat cheese.

  • Are pumpkin seeds and pepitas the same?

    Pumpkin seeds are the whole seeds found inside pumpkins, encased in a white or beige shell. Pepitas, however are the green seeds found without shells in specific pumpkin varieties, or are hulled from traditional pumpkin seeds. Pumpkin seeds have a chewier texture and nutty flavor while pepitas are slightly more oily and have a crunchier texture. 

Notes from the Food & Wine Test Kitchen

If you aren’t using leftover sweet potatoes, slice a thin piece off the long edge of the sweet potato to create a flat surface to stabilize it on a cutting board and make it easier to cut.

Make ahead

You can use any leftover protein or vegetables for this dish, including turkey or chicken, or keep it vegetarian. Store the vinaigrette in an airtight container in the refrigerator for up to four days.


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