Harvest Bowl with Chipotle Roasted Vegetables
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From sncxkitchen
This harvest bowl with chipotle roasted vegetables is a vibrant, nutrient-packed dish that brings the flavors of fall to your table. Smoky chipotle-spiced sweet potatoes, caramelized red onions, and roasted chickpeas are enhanced with the rich flavors of Better Than Bouillon Smoky Chipotle Base and Better Than Bouillon Roasted Garlic Base. These bases elevate the dish, pairing beautifully with wholesome grains like brown rice and quinoa, crisp lacinato kale, and sweet, juicy apple slices. Drizzle everything with a tangy orange vinaigrette for a cozy, satisfying meal that’s perfect for lunch, dinner, or meal prep.
- Recipe Card
Recipe Card
ingredients
For the Orange Vinaigrette:
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon adjusted to taste raw cane sugar or light brown sugar
- 1 teaspoon Better Than Bouillon Roasted Garlic Base
ingredients
For the Chipotle Roasted Vegetables:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh orange juice
- 1 tablespoon fresh lime juice
- 1 tablespoon Better Than Bouillon Smoky Chipotle Base
- 1 to 1 1/2 tablespoons agave nectar
- 1/2 teaspoon freshly ground black pepper
- 3 cups diced sweet potatoes
- 1 1/2 cups sliced red onion
- 1 (15.5 ounce) can drained, rinsed, and patted dry unsalted chickpeas
ingredients
Harvest Bowl Assembly
- 1 1/2 cups finely sliced and lightly massaged lacinato kale
- 1/2 cup ready-to-heat brown rice
- 1/2 cup ready-to-heat quinoa
- 1 cored and sliced red apple
Method
To make the Orange Vinaigrette:
Step 1
In a small saucepan, combine olive oil, orange juice, white wine vinegar, sugar, and Better Than Bouillon Roasted Garlic Base. Gently whisk the ingredients on low heat until the sugar has melted and the mixture is cooked through.
Step 2
Set aside until ready to serve.
To make the Roasted Vegetables:
Step 1
Preheat the oven to 425°F and line a large baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together olive oil, orange juice, lime juice, Better Than Bouillon Smoky Chipotle Base, agave, and black pepper to create a marinade.
Step 3
Arrange the sweet potatoes, red onions, and chickpeas on the prepared baking sheet. Drizzle with the marinade, tossing to coat. Begin by using half of the marinade, and gradually add more to suit your taste.
Step 4
Roast for 25–30 minutes, flipping halfway through, until the vegetables are tender and caramelized.
Step 5
Remove from the oven and set aside.
To Assemble the Harvest Bowl:
Step 1
Divide the roasted vegetables and chickpeas evenly between two serving bowls.
Step 2
Add kale, brown rice, quinoa, and apple slices to each bowl.
Step 3
Drizzle with orange vinaigrette just before serving.