Harvest Bowl with Chipotle Roasted Vegetables
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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
For the Orange Vinaigrette:
ingredients
- 1/3 cup extra virgin olive oil
- 1/3 cup fresh orange juice
- 1 tablespoon white wine vinegar
- 1 tablespoon agave nectar, adjusted to taste
- 1 teaspoon Better Than Bouillon Roasted Garlic Base
For the Chipotle Roasted Vegetables:
ingredients
- 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 unsalted chickpeas, drained, rinsed, and patted dry
Harvest Bowl Assembly
ingredients
- 1 1/2 cups lacinato kale, finely sliced and lightly massaged
- 1/2 cup ready-to-heat brown rice
- 1/2 cup ready-to-heat quinoa
- 1 red apple, cored and sliced
To make the Orange Vinaigrette:
Method
Step 1
In a small bowl, whisk together olive oil, orange juice, white wine vinegar, agave, and Better Than Bouillon Roasted Garlic Base.
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 half of the marinade, tossing to coat. Reserve the remaining marinade for later.
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.