Fall Harvest Bowls

There’s a lot of foods out there that have fallen out of favor with this generation.

It’s not just a millennial problem, either. Gen Xers just don’t cook like boomers did. If people are actually getting into the kitchen, they’re meal prepping the same Pinterest meals over and over again.

Not only have certain meals dropped off the map, but certain ingredients, too. When was the last time you ate a rutabaga? How about a can of corned beef hash? Used a jar of Old English lately? Actually whisked together some Jello (not for Jello shots, either)?

As Americans, our tastes are always changing. Right now there’s a major driver for the change: health. Our obesity rates have skyrocketed and more and more people are being diagnosed with diabetes. Trendy diets are all the rage, and you won’t ever find me knocking on those diets. Whatever helps people, I’m good with.

Because of that newfound inspiration for healthy foods, you get the same ol’ stuff when it comes to recipes. Low carb taco bowls, sheet pan meals, crockpot dinners with chicken and garlic. Kale is all the rage. Brussels Sprouts are making a comeback in a big, bad way. Cauliflower is having its moment.

I like to use different ingredients…or at least try. I love Brussels Sprouts, and I love cauliflower. I will usually grab those two things over the sad bunch of green beans or wilting turnip greens. When I get to experimenting, though, I like to really look at what’s being offered in the produce aisle.

This time of year is perfect for that. You’ve got all the best winter squashes and root vegetables on full display at the market. I bought a sack full or turnips and a package of pre-cut butternut squash the other day at the grocery store and was immediately smitten.

My suggestion: branch out in the veggie department if you want to make this meal. Find something you haven’t had in a while, or something you’ve never tried before. This meal is perfect for that; you have the freedom to experiment with different vegetables.

I went with what everyone is eating right now: Brussels, butternut squash, and rainbow carrots. My turnips were saved for a meal you’ll see a little later this week. Brussels sprouts were a given because they are just so great when you roast them. The outer shells get crispy and charred and the flavor really shines with the help of your oven.

To make your bowls, start with whatever grain you want. I used a delectable wild rice mix I found at Trader Joe’s, and mixed in some almonds and dried cranberries. The chicken here is simple: roasted with a few spices. The chicken isn’t the star of the show. The roasted vegetables are the real star.

Enjoy!

Step-By-Step Instructions

Preheat oven to 425 degrees. Season chicken with garlic powder, oregano, thyme, salt and pepper. Lay on a rimmed baking sheet and drizzle with one tablespoon olive oil. Roast chicken for 17-20 minutes or until juices run clear. Let rest before slicing. Meanwhile, toss Brussels sprouts, carrots and butternut squash with remaining olive oil, salt and pepper. Lay out on a rimmed baking sheet and roast fo 35-40 minutes, or until veggies are tender and Brussels sprouts are slightly charred.

In a small bowl, stir together wild rice, cranberries, almonds and butter. Make you bowls: start with a bed of the rice mixture, top with sliced chicken and veggies.