Ingredients
Fall Harvest Bowls
- 2 cups cooked quinoa
- 1 1/2 pounds boneless skinless chicken breast or turkey breast cut into 1-inch cubes
- 2 small delicata squash or 1 large delicata squash
- 2 bell peppers sliced
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt plus more to taste
- Black pepper to taste
- Cooking spray
- 3 ounces blue cheese crumbled
- 1/3 cup dried cranberries
- 1/4 cup walnuts roughly chopped
- 3 green onions sliced, optional
Maple-Dijon Vinaigrette
- 3 tablespoons apple cider vinegar
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons Dijon mustard
- 1/4 teaspoon salt
- Black pepper to taste
Equipment
- Large rimmed baking sheet
- Small jar with lid
- Instant-read thermometer
- Four meal-prep containers
Method
- Prepare the squash: Preheat the oven to 425°F. Cut the delicata squash in half lengthwise, scoop out the seeds, and slice it into approximately 1/2-inch half-moons.
- Roast the vegetables: Arrange the squash and sliced bell peppers in a single layer on a large baking sheet. Lightly coat with cooking spray and season with a little salt and black pepper. Roast for 20–25 minutes, flipping the squash halfway through, until tender and browned around the edges.
- Season the chicken or turkey: Add the cubed poultry to a bowl. Season with garlic powder, thyme, smoked paprika, 1/2 teaspoon salt, and black pepper. Toss until evenly coated.
- Cook the protein: While the vegetables roast, lightly coat a large skillet with cooking spray and place it over medium heat. Add the seasoned chicken or turkey and cook for approximately 8–10 minutes, stirring occasionally, until browned and fully cooked. The thickest pieces should reach 165°F.
- Make the vinaigrette: Add the apple cider vinegar, olive oil, maple syrup, Dijon mustard, salt, and black pepper to a small jar. Cover and shake until combined. Taste and adjust the salt, pepper, or maple syrup as needed.
- Assemble the bowls: Divide the quinoa among four meal-prep containers, using 1/2 cup per bowl. Add one-fourth of the cooked chicken or turkey, roasted squash, and roasted peppers to each container. Let the hot ingredients cool before sealing.
- Pack the toppings: Pack the blue cheese, dried cranberries, walnuts, green onions, and vinaigrette separately. Add them after reheating.
Nutrition
Notes
Nutrition is estimated per serving using chicken breast and typical ingredient values. Exact values vary with squash size, brands, portion sizes, and optional toppings.
Delicata squash skin is edible and does not need to be peeled.
If using already-cooked chicken or turkey, use about 4 cups cubed, season it, and warm it gently.
Keep the cheese, walnuts, cranberries, green onions, and vinaigrette separate for the best texture.
Refrigerate for up to 4 days. Reheat the warm base for about 1 1/2–2 minutes, then add the cold toppings and dressing.
Delicata squash skin is edible and does not need to be peeled.
If using already-cooked chicken or turkey, use about 4 cups cubed, season it, and warm it gently.
Keep the cheese, walnuts, cranberries, green onions, and vinaigrette separate for the best texture.
Refrigerate for up to 4 days. Reheat the warm base for about 1 1/2–2 minutes, then add the cold toppings and dressing.