Harvest bowls make weekday lunches easy, colorful, and satisfying. The secret to keeping them fresh all week is simple: store dressings separately, use sturdy greens like kale or cabbage, and add crunchy toppings just before eating.
1. Maple Roasted Sweet Potato & Kale Bowl
Combine roasted sweet potatoes, kale, quinoa, chickpeas, dried cranberries, and pepitas. Pack maple-Dijon dressing separately.
2. Apple, Farro & Chicken Bowl
Layer cooked farro, shredded chicken, roasted Brussels sprouts, sliced apple, walnuts, and feta. Add apples the morning you plan to eat it for best texture.
3. Autumn Lentil Harvest Bowl
Use green lentils, roasted butternut squash, red cabbage, arugula, pumpkin seeds, and goat cheese. A balsamic vinaigrette works beautifully here.
4. Cranberry Turkey Grain Bowl
Turn leftover turkey into a meal prep favorite with brown rice, roasted carrots, kale, cranberry sauce, and toasted pecans.
5. Mediterranean Fall Bowl
Pair couscous or quinoa with roasted cauliflower, chickpeas, cucumber, olives, spinach, and lemon-tahini dressing. Keep cucumber separate until serving.
6. Apple Cider Chicken Bowl
Add apple cider-marinated chicken to wild rice, roasted delicata squash, kale, sliced apples, and sunflower seeds. Finish with a cider vinaigrette.
7. Smoky Black Bean & Corn Bowl
Fill containers with brown rice, black beans, roasted sweet potato, corn, cabbage, avocado, and smoky chipotle-lime dressing. Add avocado fresh each day.
8. Roasted Beet & Barley Bowl
Earthy roasted beets, barley, arugula, white beans, oranges, and pistachios create a bright, filling bowl. Pack citrus separately to prevent soggy greens.
9. Fall Salmon Power Bowl
Combine cooked salmon, quinoa, roasted broccoli, sweet potato, edamame, and shredded carrots. A sesame-ginger dressing adds a fresh finish.
10. Pear, Chicken & Walnut Bowl
Use kale, roasted chicken, farro, roasted squash, pear slices, blue cheese, and walnuts. This sweet-and-savory bowl is ideal with a light balsamic dressing.
For best results, prep grains and roasted vegetables on Sunday, divide them into airtight containers, and refrigerate for up to four days. Keep sauces, delicate fruit, avocado, and crunchy toppings in separate containers until mealtime.
