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Fall Harvest Meal Prep Bowls

Combine all the flavors of fall in these delicious meal prep bowls.

Course lunch, Main Course, Salad
Keyword fall salad, harvest bowl, meal prep, sweet potato
Cook Time 30 minutes
Servings 4

Ingredients

  • 8 cups spinach
  • 3 cups brussels sprouts
  • 1 medium yam
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 2 chicken breasts, cooked and diced
  • 2 apples, sliced I cut these up on the day I eat the salad.
  • 1/2 cup crumbled feta 1/8c per bowl
  • 1/2 cup pomegranate arils (optional) 1/8c per bowl
  • sprinkling of pumpkin seeds

Tahini Dressing

  • 3 tbsp tahini
  • 2 tbsp pure maple syrup
  • 1 lemon, juiced
  • 2 tbsp red wine vinegar
  • 1/3 cup olive oil
  • 1 garlic clove, minced
  • 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/8 cup water to thin if necessary

Instructions

  1. Preheat oven to 400F.

  2. Trim the ends off the brussels sprouts, then slice in half. Peel and chop yam. Mix both vegetables in a large bowl with 2 tbsp olive oil, and salt and pepper to taste.

  3. Roast vegetables for approximately 25 minutes, or until tender and caramelized.

  4. Meanwhile, assemble the rest of the bowl. In 4 containers, divide spinach, chicken, feta, and apples evenly.

  5. Once brussels sprouts and yams are cooked and cooled, divide those evenly into the 4 bowls.

  6. Blend together all of the ingredients for the dressing and add when you are ready to eat.

  7. Top with pumpkin seeds and pomegranate arils.