Harvest Bowl

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The Fall Harvest Bowl is packed with protein and fiber, making it diabetes-friendly.  It’s the perfect formula for using up leftover Thanksgiving or holiday veggies, creating a meal filled with sustainability and seasonality. 

Power bowl, grain bowl, fall harvest bowl, autumn harvest bowl, plant based bowl-  you can call it whatever you want but essentially it’s a bowl full of vegetables, a whole grain, and a sauce. Sometimes there is a plant based protein source like tempeh or tofu, and sometimes there is even chicken and other non-vegetarian protein options. 

What are the ingredients for a Fall Harvest Bowl?

• Base (Fiber & Whole Grains): Choose a complex carbohydrate like quinoa, wild rice, farro, or roasted sweet potatoes. These provide steady energy and won’t spike blood sugar.
• Protein (Lean & Satisfying): Add a lean protein such as leftover turkey, roasted chicken, or plant-based options like beans or lentils.
• Vegetables (Non-Starchy Variety): Incorporate roasted or steamed vegetables like Brussels sprouts, green beans, carrots, or spinach to pack in fiber and nutrients.
• Healthy Fat (Flavor & Satiety): Include a source of healthy fat like avocado, a sprinkle of nuts/seeds, or a drizzle of olive oil.
• Sauce or Dressing (Light & Flavorful): Use lighter options like a vinaigrette, a cranberry sauce drizzle thinned with olive oil, or Greek yogurt mixed with herbs for a creamy dressing.
• Toppings (Texture & Taste): Add crunch with toasted nuts, seeds, or a sprinkle of cheese. Herbs like parsley or cilantro can brighten up the dish.

Harvest Grain Bowl 

The ingredients used in this recipe can easily be interchangeable with your tradition Thanksgiving or Holiday foods

Sweet potatoes use yams, potatoes, or sweet potatoes

Broccoli /Mushrooms use Brussels sprouts, green beans, or broccoli

Corn/Farro use a carb like stuffing, mac n cheese, or corn

Kale use spinach, collard greens, or kale

Pesto use gravy, cranberry sauce, or a drizzle of olive oil and balsamic vinegar (or try a lightened up version of a salad dressing)

Is this a Sweetgreen Fall Harvest Bowl copycat?

Yes, yes it is. Sweetgreen is one of the restaurants I miss most living in Pittsburgh. Luckily we do have other great options such as Honeygrow and Roots Natural Kitchen. But it’s awesome to have a go to recipe to make in your own kitchen when you are craving a fall inspired warm bowl. 

It’s sort of a cross between the Harvest Bowl and Shroomami Bowl. I took the best ingredients from each bowl and combined them into a customized bowl of vegetable perfection. 

Transforming Thanksgiving Leftovers 

Transforming Thanksgiving leftovers into healthy, diabetes-friendly meals is a creative and satisfying way to minimize waste while supporting your health. Instead of relying on heavy casseroles or rich desserts, repurpose leftover turkey, roasted vegetables, and whole grains into nourishing grain bowls or hearty salads.

For example, combine turkey with leftover roasted Brussels sprouts, a scoop of wild rice or quinoa, and a dollop of cranberry sauce for a balanced meal rich in protein, fiber, and flavor.

Swapping creamy dressings for lighter options like a lemon vinaigrette or using mashed sweet potatoes in place of butter-heavy sides helps keep meals flavorful and diabetes-friendly. With a little imagination, holiday leftovers can easily become nutritious meals that help you stay on track without sacrificing taste.

I’ve shared many fall favorite recipes in the past but this one is pretty high up on my list of loves. Here are a few other favs that I think would work perfectly in this formula: Butternut Squash Mac n Cheese or Pumpkin Carbonara, Coconut Maple Balsamic Brussels Sprouts, Sweet Potatoes, Fall Harvest Salad (use the leftover spinach), and  .  Don’t forget the Pumpkin Hummus or a Pumpkin Skillet Cookie for dessert.

Print Pin

Harvest Bowl

Course Main Dish

Cuisine American

Keyword protein bowl, Vegan, vegetarian

Servings 4 servings

Ingredients

• 2 sweet potatoes
• 3 portobello mushrooms
• 1 head broccoli
• 1 cup farro
• 1 bunch kale
• 1 cup pesto
• olive oil as needed

Instructions

• Preheat oven to 425 and clean all produce
• Dice sweet potatoes, toss with olive oil and roast for 30-35 minutes
• Chop broccoli and slice mushrooms and roast at 425 for 20-25 minutes
• Cook farro according to package instructions
• Prepare corn (I used frozen so I defrosted, but you could use canned or raw)
• Remove kale from stems and chop coarsely, massage with olive oil
• Make pesto or use jarred
• Remove veggies from oven and arrange in 4 separate bowls
• Add remaining ingredients and share evenly among bowls