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Ultra close-up macro of warm autumn harvest grain bowl with roasted butternut squash, shredded chicken, crisp honeycrisp apples, and maple dijon vinaigrette
Roberto Tighe

Warm Autumn Harvest Grain Bowl

A nourishing, vibrant meal-prep lunch bowl loaded with fluffy tri-color quinoa, caramelized roasted butternut squash, tender roasted chicken breast, crisp tart Honeycrisp apples, creamy goat cheese crumbles, and toasted pecans, all tied together with a zesty maple dijon vinaigrette.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 bowls
Course: Healthy Meal Prep, Lunch, Salad & Bowls
Cuisine: American, Autumn Seasonal, Clean Eating
Calories: 480
Ingredients Method Nutrition

Ingredients
  

Grain Bowl Base
  • 3 cups cooked quinoa or farro warm
  • 2 cups butternut squash cubed & roasted
  • 2 cups cooked chicken breast shredded
  • 3 cups baby arugula or kale
Autumn Toppings & Crunch
  • 1 large Honeycrisp apple thinly sliced
  • ½ cup pecans toasted & chopped
  • ⅓ cup dried cranberries
  • ½ cup goat cheese crumbled
  • 2 tablespoon pumpkin seeds roasted
Maple Dijon Vinaigrette
  • ⅓ cup extra virgin olive oil
  • 2 tablespoon pure maple syrup
  • 2 tablespoon apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 clove garlic finely grated
  • ½ teaspoon fine sea salt
  • ¼ teaspoon black pepper

Method
 

Assembly & Preparation Steps
  1. Roast the Squash: Preheat oven to 400°F (200°C). Toss butternut squash cubes with 1 tablespoon olive oil, a pinch of salt, and cinnamon. Roast on a rimmed baking sheet for 20 minutes until tender with caramelized golden edges.
  2. Whisk the Dressing: In a small mason jar or bowl, combine extra virgin olive oil, pure maple syrup, apple cider vinegar, Dijon mustard, grated garlic, sea salt, and black pepper. Shake vigorously or whisk until emulsified into a creamy, golden dressing.
  3. Prepare the Bowl Foundations: Divide the baby arugula or kale evenly among 4 wide, shallow meal-prep bowls. Spoon warm cooked quinoa or farro over half of each bowl to gently wilt the greens.
  4. Arrange the Autumn Elements: Neatly arrange the roasted butternut squash, sliced chicken breast, and crisp Honeycrisp apple slices in sections over the grains.
  5. Garnish with Texture: Scatter toasted chopped pecans, dried cranberries, crumbled goat cheese, and roasted pepitas over the top of each bowl for maximum color and crunch.
  6. Drizzle & Savor: Drizzle each bowl generously with the maple Dijon vinaigrette just before serving. Enjoy warm or pack chilled for effortless, vibrant workday lunches!

Nutrition

Serving: 1gCalories: 480kcalCarbohydrates: 52gProtein: 29gFat: 20gSaturated Fat: 5gCholesterol: 55mgSodium: 420mgPotassium: 680mgFiber: 8gSugar: 16gVitamin A: 7450IUVitamin C: 28mgCalcium: 125mgIron: 3.8mg

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