Harvest Bowl
A Harvest Bowl is that cozy feeling inside of a meal- filled with garlicky tortellini, roasted fall veggies and lemon paprika chicken. This recipe will keep you warm and satisfied on those chilly fall days and BONUS— it’s healthy too!
I love a meal in a bowl. If you ask my husband, he will almost guarantee you whatever we have for dinner will be served in a bowl. Something about the simplicity of separate components being eaten together inside of bowl is so comforting to me. If you think about it, all the best cozy harvest meals are served inside of one.
So, when I was ready to shift my meal plans into full on fall mode, I was inspired to create a harvest bowl.
Let’s get into it!
How to make the harvest bowl
Gather your ingredients
Tortellini: I like to use cheese tortellini for this recipe. Cheese and spinach or mushroom would also work well with the flavors in this bowl.
Sweet potatoes: If you prefer, butternut or acorn squash would also be really yummy and still keep your bowl within the fall theme.
Brussel sprouts: This is one of my favorite fall veggies to use. They roast up amazing in the oven. However, this is your bowl! Use a green veggie that your family loves to eat.
Boneless skinless chicken breast
Weeknight dinner tip: To make this recipe even faster, you could use rotisserie chicken. But if you have the time, this paprika lemon chicken is so worth it.
Asiago cheese: Parmesan cheese works well, too, if you already have that on hand.
Smoked paprika
Lemon pepper seasoning
Salt+Pepper
Red pepper flakes (optional)
Garlic: You’ll want to use fresh garlic for this recipe because we are going to fry it in olive oil for the sauce. YUM!
Olive oil
Begin by marinating the chicken. Into a bowl, add the smoked paprika, lemon pepper, salt and pepper and olive oil. Dice the chicken breast into bite size pieces and add them to the bowl of seasonings. Toss together to coat the chicken completely.
Dice the sweet potatoes and half or quarter the Brussels sprouts and toss them onto a large sheet pan. * Make sure your pan isn’t too overcrowded. If the pan isn’t big enough then roast the veggies in batches.
Drizzle the veggies with a little olive oil and salt and pepper. Give them a good toss and roast at 425 degrees for about 10-15 minutes. You want the veggies to be softened and browned.
Next, cook the tortellini according to the package instructions.
While the veggies are cooking, heat some olive oil in the pan and begin cooking your chicken bites. Rotate the chicken after a few minutes to cook them fully. Once they are cooked, remove the chicken from the pan and set aside.
Into the same skillet you cook the chicken in, add a little more olive oil if need and the sliced garlic. Once the garlic has started to fry, stir in the cooked tortellini and cook for a minute or two.
Time to assemble! Add all four ingredients into a low pasta bowl and shave Asiago cheese over the top. * We like to also sprinkle with red pepper flakes at the end for a little heat!
Enjoy
Looking for more weeknight recipes?
Sheet Pan Pizza with Prosciutto and Blue Cheese
Before you go, if you try this harvest bowl, rate and/or comment down below. I’d love to hear what you think!
Harvest Bowl with Garlic Tortellini and Autumn Veggies
Ingredients
- 1.5 pounds Chicken breast boneless, skinless
- 16 ounces tortellini
- 4 small sweet potatoes
- 1 pound brussel sprouts
- 4-5 cloves fresh garlic Sliced thin
- asiago cheese for serving
- 4 TBSP olive oil + more for roasting veggies
- 2 tsp smoked paprika
- 1 tsp lemon pepper seasoning
- 2 tsp salt
- Fresh cracked pepper
- red pepper flakes optional
Instructions
- Begin by marinating the chicken. Into a bowl, add in 2 TBS of olive oil, smoked paprika, lemon pepper, 1 tsp salt and fresh cracked black pepper. Cut the chicken breast into bite size chunks and add them to the marinade bowl. Toss the chicken in the oil and seasoning until fully coated. Set bowl aside for now.
- Preheat the oven to 425
- Dice the sweet potatoes and cut the Brussels sprouts in half. Scatter the veggies onto a sheet tray and drizzle with a little olive oil and the remaining 1 tsp of salt. Toss them together to evenly coat. *Note
- Roast the sheet pan of veggies for 12-15 minutes until golden brown and crispy.
- Cook the tortellini according to the package instructions.
- While the veggies and tortellini are cooking, heat a large skillet on medium high heat and add 1 TBS of olive oil. Once the oil is hot, add the marinaded chicken bites evenly into the pan. Let the chicken cook for 5 minutes on side until it is brown. Then, flip the chicken over and allow to cook for 1-2 more minutes. Remove the cooked chicken and portion out into your serving bowls.
- Into the skillet where the chicken cooked, add in the remaining 1 TBS of olive oil. ** Don’t wipe the pan out! This is where all the good flavor is.Add in the sliced garlic cloves and let them fry for 2-3 minutes. If the oil starts to smoke, turn the heat down to low. Toss in the cooked and drained tortellini into the skillet and coat the pasta with all that fried garlic oil. The pasta will pick up all the flavors from the chicken marinade as well!
- Assemble the bowls. I like to section off each ingredients instead of mixing them together for presentation. Grate Asiago cheese over the top of each bowl and sprinkle with red pepper flakes if using.
