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Honey Dijon Harvest Bowl

Hearty Honey Dijon Harvest Bowl: Fall's Flavorful Delight

Discover the savory and wholesome Honey Dijon Harvest Bowl, a delightful medley celebrating fall's bounty with protein-rich ingredients.
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Prep Time 30 minutes
Cook Time 45 minutes
Marinating Time 3 hours
Total Time 4 hours 15 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound Chicken Tenderloins Main protein source; thighs add juiciness and flavor.
  • 2 tablespoons Honey Provides sweetness that pairs perfectly with the Dijon.
  • 2 tablespoons Dijon Mustard Adds a tangy depth, enhancing the overall flavor profile.
  • 2 tablespoons Olive Oil Used for marinating; avocado oil can be a great substitute.
For the Grain
  • 1 cup Farro Offers a chewy texture and nutty flavor; quinoa or brown rice works for a gluten-free version.
For the Vegetables
  • 3 cups Lacinato Kale Adds nutrition and a hearty texture; substitute with spinach for a softer flavor.
  • 2 cups Butternut Squash Brings natural sweetness; sweet potatoes can be used as an alternative.
  • 1/2 cup Pumpkin Seeds Add crunch and healthy fats; try sunflower seeds or almonds if preferred.
For the Toppings
  • 1 large Honeycrisp Apple Introduces a crisp, sweet crunch; any sturdy apple variety can replace it.
  • 1/2 cup Dried Cranberries Offer a tart contrast; raisins or chopped dried apricots can work well too.
  • 1/3 cup Feta Cheese Adds a creamy saltiness; goat cheese is a delicious alternative.
For Seasoning
  • 1 teaspoon Salt Essential for enhancing flavors; adjust to taste.
  • 1 teaspoon Pepper Essential for enhancing flavors; adjust to taste.
  • Additional Seasonings Experiment with herbs like thyme or rosemary to elevate flavor depth.

Equipment

  • Mixing bowl
  • Baking sheet
  • Oven
  • Stovetop
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. Marinate the Chicken: Whisk together honey, Dijon mustard, and olive oil. Marinate chicken in a resealable bag or bowl for 2-4 hours.
  2. Cook the Farro: Prepare farro according to package instructions, simmering in salted water. Drain and set aside.
  3. Roast the Pumpkin Seeds: Preheat oven to 350°F (175°C). Toss pumpkin seeds with olive oil, salt, and smoked paprika; roast for 10-12 minutes.
  4. Roast the Kale: Increase oven temperature to 400°F (200°C), toss kale with olive oil and salt, and roast for 8-10 minutes.
  5. Roast the Butternut Squash: Cube butternut squash, toss with olive oil, salt, and pepper; roast at 425°F (220°C) for about 20 minutes.
  6. Cook the Chicken: Grill chicken over medium heat for 4-6 minutes per side or bake at 375°F (190°C) for 15-20 minutes until cooked through.
  7. Assemble the Bowls: Layer farro, roasted kale, butternut squash, grilled chicken, apple slices, feta cheese, cranberries, and pumpkin seeds.

Nutrition

Serving: 1bowlCalories: 550kcalCarbohydrates: 60gProtein: 35gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 480mgPotassium: 800mgFiber: 10gSugar: 15gVitamin A: 5000IUVitamin C: 30mgCalcium: 150mgIron: 3mg

Notes

Allow at least 2-4 hours for marinating the chicken for maximum flavor. Be cautious about roasting times to avoid burning ingredients.

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