Harvest Autumn Protein Bowl

This Harvest Autumn Protein Bowl brings together your favorite fall flavors in one hearty dish.

Introduction by: Isabella Mead

Enjoy the flavors of fall with a Harvest Autumn Protein Bowl. It combines the sweetness of cinnamon, butternut squash, pecans, and maple syrup with the savory notes of chili powder, Brussels sprouts, and thyme, creating a bowl that’s bursting with flavor.

This dish mimics a rice bowl but uses gluten-free cauliflower rice instead. You can also try it with broccoli rice, mushroom rice, or any other grain-free base you prefer in your protein bowl. We chose riced cauliflower for its compatible taste and great health benefits. In fact, cauliflower has been shown to contain antimicrobial properties and may help reduce the risk of cancer if consumed in high enough amounts.^1,2

Chicken is the main protein source for this Autumn Harvest Protein Bowl because its savory flavor pairs perfectly with the combination of spices and kale. However, you can easily customize your bowl with steak, pork, turkey, or fish—or even double up on the protein for a heartier meal. Whatever your needs, this recipe is designed to be flexible and tailored to your lifestyle.

TIPS:

Make your own cauliflower rice by pulsing cauliflower florets in a food processor until finely minced. Sauté with oil until softened.
When preparing the vinaigrette, you can use a blender instead of shaking it in a jar.

Dietary Restrictions: Autoimmune Protocol (AIP) omissions and substitutions are listed in the recipe ingredients.

Harvest protein bowl prepping the ingredients.

Harvest protein bowl prep on a baking sheet.

Harvest protein bowl in a large bowl being mixed with two wooden spoons.

Harvest protein bowl in a single bowl, finished.

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References:

Sanz-Puig, M., Pina-Pérez, M. C., Criado, M. N., Rodrigo, D., & Martínez-López, A. (2015). Antimicrobial Potential of Cauliflower, Broccoli, and Okara Byproducts Against Foodborne Bacteria. Foodborne Pathogens and Disease, 12(1), 39–46. https://doi.org/10.1089/fpd.2014.1801
van Poppel, G., Verhoeven, D. T. H., Verhagen, H., & Goldbohm, R. A. (1999). Brassica Vegetables and Cancer Prevention. Advances in Nutrition and Cancer 2, 159–168. https://doi.org/10.1007/978-1-4757-3230-6_14

Harvest Autumn Protein Bowl

Recipe by: Jess Case
Serves: 4
Meal: Lunch

Serves: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

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Ingredients

2 cups cauliflower rice, frozen
1 butternut squash, cubed
2 cups Brussels sprouts, halved
9 tbsp olive oil, divided
2 tsp chili powder (AIP - omit)
1 1/4 tsp cumin, divided (AIP - omit)
1 tsp cinnamon
1 bunch kale, chopped
2 cups cooked chicken, shredded or cubed
1/2 cups red onion, thinly sliced
1 apple, sliced in halves
1/2 cups pecans, toasted and chopped (AIP - omit)
1/2 cups balsamic vinegar
1 tbsp maple syrup
1 clove garlic, pressed
1/2 tsp fresh rosemary or thyme or both, finely chopped
1/2 tsp black pepper (AIP - omit)

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Directions

Preheat oven to 425°F. Follow directions for cooking cauliflower rice. Set aside until ready to use.
Line a baking sheet with parchment paper. Toss butternut squash and Brussels sprouts with 1 tablespoon olive oil, chili powder, and 1 teaspoon each cumin and cinnamon. Spread evenly on sheet. Roast for 25-30 minutes or until vegetables are soft and crispy around the edges. Set aside.
While the butternut squash is cooking, make fall maple vinaigrette. To a Mason jar, add ½ cup olive oil, balsamic vinegar, maple syrup, garlic, herbs, ¼ teaspoon cumin, ½ teaspoon black pepper, and a pinch of cinnamon. Shake until ingredients are well combined.
Place kale in a large bowl and add a drizzle of vinaigrette. Massage with your hands until it becomes soft.
To the bowl with kale, add cauliflower rice, butternut squash, Brussels sprouts, chicken, red onion, apples, and pecans. Top with vinaigrette and toss to incorporate. Divide between 4 bowls to serve.