Paleo Harvest Bowl

Packed with nourishing seasonal flavors, this Paleo Harvest Bowl is a wholesome and delicious way to celebrate autumn’s bounty. Featuring tender roasted butternut squash and crispy Brussels sprouts, juicy paprika-seasoned chicken, and a vibrant mix of massaged kale, crunchy pumpkin seeds, and sweet dried cranberries, this hearty bowl is a perfect balance of textures and tastes. Drizzled with a tangy balsamic-honey dressing, each bite bursts with cozy warmth and satisfying freshness. Ready in just 50 minutes, this gluten-free, dairy-free, and paleo-friendly recipe is ideal for a healthy weeknight dinner or meal prep option that doesn’t compromise on flavor. Treat yourself to this irresistibly flavorful harvest-inspired dish!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 4

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

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and cube the butternut squash into bite-sized pieces. Halve the brussels sprouts.

Step 3

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.

Step 4

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.

Step 5

While the vegetables are roasting, prepare the chicken breasts by seasoning them with paprika, garlic powder, remaining sea salt, and black pepper.

Step 6

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.

Step 7

In a small bowl, whisk together balsamic vinegar and honey to make the dressing.

Step 8

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.

Step 9

Drizzle the balsamic dressing over the mixture and toss everything together until well coated.

Step 10

Divide the Paleo Harvest Bowl into serving bowls and enjoy warm or at room temperature.

Nutrition Facts

Serving size	(1163.3g)

Amount per serving	% Daily Value*
Calories	1627.0

Total Fat 73.7g	0%
Saturated Fat 12.8g	0%
Polyunsaturated Fat 7.5g
Cholesterol 295.8mg	0%
Sodium 2689.0mg	0%
Total Carbohydrate 119.8g	0%
Dietary Fiber 28.2g	0%
Total Sugars 59.0g
Protein 131.3g	0%

Vitamin D 17.4IU	0%
Calcium 443.9mg	0%
Iron 11.8mg	0%
Potassium 2711.9mg	0%

*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.

Source of Calories

Fat: 39.8%

Protein: 31.5%

Carbs: 28.7%