Paleo Harvest Bowl
Packed with wholesome, nutrient-dense ingredients, the Paleo Harvest Bowl is a delicious and vibrant meal that celebrates the best of seasonal produce. Featuring roasted butternut squash and Brussels sprouts, tender pan-seared chicken breasts, and a flavorful balsamic-honey dressing, this hearty bowl is both satisfying and paleo-friendly. The addition of kale, crunchy pumpkin seeds, and sweet dried cranberries creates a perfect balance of textures and flavors, making it an irresistible choice for a healthy lunch or dinner. Ready in under an hour and easy to customize, this one-bowl meal is a celebration of simplicity and rich, natural flavors—perfect for meal preppers and clean eaters alike. Enjoy it warm or at room temperature for a wholesome, crowd-pleasing dish!
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Recipe Information
Ingredients
- 2 cups butternut squash
- 2 cups brussels sprouts
- 3 tablespoons extra virgin olive oil
- 2 pieces boneless skinless chicken breasts
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 0.5 teaspoon ground cinnamon
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 2 cups kale
- 0.25 cup pumpkin seeds
- 0.25 cup dried cranberries
- 2 tablespoons balsamic vinegar
- 1 tablespoon honey
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and cube the butternut squash into bite-sized pieces. Halve the brussels sprouts.
In a large bowl, toss the butternut squash and brussels sprouts with 2 tablespoons of olive oil, cinnamon, and half of the sea salt and black pepper.
Place the vegetables on the prepared baking sheet in a single layer and roast in the oven for 25-30 minutes until they are tender and slightly caramelized.
While the vegetables are roasting, prepare the chicken breasts by seasoning them with paprika, garlic powder, remaining sea salt, and black pepper.
Heat 1 tablespoon of olive oil in a large pan over medium-high heat. Add the chicken breasts and cook for about 6-7 minutes on each side or until fully cooked through and golden brown. Remove from the pan and let it rest for a few minutes before slicing.
In a small bowl, whisk together balsamic vinegar and honey to make the dressing.
In a large mixing bowl, massage the kale with a pinch of salt to soften it. Add roasted vegetables, sliced chicken, pumpkin seeds, and cranberries to the bowl.
Drizzle the balsamic dressing over the mixture and toss everything together until well coated.
Divide the Paleo Harvest Bowl into serving bowls and enjoy warm or at room temperature.
Nutrition Facts
Calories |
368 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 16.5 g | 21% | |
| Saturated Fat | 2.8 g | 14% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 42 mg | 14% | |
| Sodium | 562 mg | 24% | |
| Total Carbohydrate | 35.9 g | 13% | |
| Dietary Fiber | 9.4 g | 33% | |
| Total Sugars | 15.9 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 142 mg | 11% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 963 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
