Let’s kick off a year of healthy eating the easy way! A harvest bowl is an all-in-one meal that’s healthy, easy, fast, flexible and delicious. We’ve complimented ours with Olive Tree’s Cranberry Walnut Balsamic Vinegar and Rosemary Olive Oil and it’s almost too good to be true. Follow along with the recipe and video below and be sure to browse the LONG list of ideas and tips for creating your own masterpiece.
2/3 cup Olive Tree Cranberry Walnut Balsamic Vinegar
1 cup Olive Tree Rosemary Olive Oil
1 lb brussels sprouts, trimmed and halved
1 red onion, sliced
2 sweet potatoes, cut into small cubes
3 cups of sliced grilled chicken
2 cups of finely sliced kale
½ cup of almonds
¼ cup of shaved parmesan
3 cups cooked brown rice
1/2 cup dried cranberries
- Preheat oven to 425.
- On a large, parchment lined baking sheet, mix brussels sprouts, sweet potato and red onion with 1 tbsp of Olive Tree Rosemary Olive Oil, season with salt and pepper. Bake until vegetables are tender, approx. 30-40 minutes (or until soft).
- Meanwhile, in a medium bowl, mix kale and cranberries, parmesan and almonds. Add 1/3 cup of Olive Tree Rosemary Olive Oil and Cranberry Walnut Balsamic Vinegar dressing and toss.
- Assemble bowls: Top with 1 cup of brown rice, 1 cup of roasted vegetables and 1 cup chicken. Top with more Olive Tree Rosemary Olive Oil and Cranberry Walnut Balsamic Vinegar.
You can store all of the salad ingredients in one big bowl if you like, or you can store them separately and assemble your salad each day of the week. The only thing you NEED to keep separate is the dressing. Only dress the amount of salad you are going to eat that day to keep it from getting soggy.
Short of time? Feel free to make high quality shortcuts, like rotisserie chicken and pre-washed and pre-chopped vegetables.
Greens like kale, mizuna, spinach, Swiss chard, radish or turnip tops, etc.
Root veggies like carrots, beets, potatoes, sweet potatoes, rutabaga, turnips, radishes, etc.
Summer favorites like squash, peppers, eggplant, tomatoes, fennel, etc.
Fall favorites like broccoli, cauliflower, onions, garlic, etc.
Winter favorites like leeks, cabbage, kohlrabi, winter squash, etc.
Fresh herbs/toppings like cilantro, parsley, dill, avocados, olives, artichokes, nuts, seeds etc. for garnish or added to an optional dressing for a flavor burst.
For technique with your veggies, you can either sauté them or roast them or leave them in a raw form or do a combination.
So maybe roasting some of the winter veggies might be best. Or sautéing the summer veggies. And some of the greens could be left raw to be wilted by the other warm veggies. Pre-prepare your veggies according to your preference and then store them in the fridge for easy grabbing to complete your harvest bowl.
Most things would work here! Whole grains work well.
Brown, White or Wild Rice
Oat groats, cracked oats
Pre-prepare your grain option according to the instructions for each grain. Then you can store it in the fridge until it is time to have your meal. Be sure to make extra so that it will last through the week.
Your choice of protein will work here, too! You can even let the kids all choose whatever protein option they want so everyone is happy!
Meats/seafoods like grilled/roasted chicken, sliced steak, ground meats (beef, turkey, etc.), baked/grilled fish, shrimp, etc.
Eggs: Hard-boiled, soft boiled, even fried!
Beans/pulses: Lentils and chickpeas are a popular choice. Or black beans, kidney beans, etc.
Meat substitutes like grilled tofu, etc.
You could make your protein option fresh every night and then put it on top of the pre-made veggies and grains. Or you could use something easy like canned beans/chickpeas or pre-cooked meats.
The amounts include a combination of ¾-1 cup each of Olive Tree Extra Virgin Olive Oil and Balsamic Vinegar but there are so many combinations you could use here. Feel free to play it safe with Olive Tree’s Tuscan Blend Olive Oil and Traditional Balsamic Vinegar or ask us for a recommendation of flavors!