Easy Roasted Veggie Harvest Grain Bowls

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These Harvest Grain Bowls are filled with everything I love about the fall season! With roasted butternut squash, crispy Brussels sprouts, crunchy pumpkin seeds, and a tangy maple Dijon dressing that ties it all together. The best (and most important) part is that they are super easy to throw together, taking just about 30 minutes to make!

Harvest grain bowl in a white bowl with chicken, rice, veggies, feta and pepitas.

Making harvest grain bowls that actually taste good requires a combination of textures and flavors. I used crispy chicken bites (the ones in the frozen section at Costco!), fluffy quinoa and rice, roasted veggies, and a gorgeous homemade vinaigrette dressing that really brings everything together. These aren’t your average grain bowls, they are seriously packed with flavor and so easy to make!

As a dietitian and a mom, I wanted these warm harvest grain bowls with chicken to use simple ingredients that are full of nutrients with no fancy superfoods required. This is just real good, real food that will leave you feeling energized and satisfied!

Nutrition at a Glance

Protein: From the chicken and quinoa, helping build and repair muscle while keeping you full.
Fiber: Found in the quinoa, brussels sprouts, and squash! Great for digestion and blood sugar balance.
Healthy fats: Olive oil and pumpkin seeds provide heart-healthy fats and help absorb fat-soluble vitamins.

Ingredients You Need

Brussel Sprouts: Roast until caramelized for a crispy, nutty flavor. Broccoli or green beans make great substitutes.
Butternut Squash: Adds sweetness and color! Roasted sweet potatoes or carrots work too.
Pumpkin Seeds: Bring crunch and healthy fats. Try sunflower seeds or chopped almonds instead.
Goat Cheese: Creamy and tangy! Feta or shaved parmesan can stand in if you prefer.
Quinoa: Quinoa is a complete protein, making it a great base for these grain bowls. I used a rice and quinoa mixture here, and I like to use the microwaveable pouches for ease!
Chicken Chunks: I like to use frozen, lightly-breaded chicken chunks for an easy protein boost. Swap for chickpeas or tofu for a vegetarian option.
Maple Dijon Dressing: This is easy to whip up and totally worth it for the added flavor. Just combine maple syrup, dijon mustard, garlic, apple cider vinegar, olive oil, salt, oregano, and grated onion!

Dietary Substitutions

Gluten-Free: This recipe is naturally gluten-free, besides the breaded chicken. Just double-check that your chicken chunks and quinoa are certified GF.
Dairy-Free: Omit the goat cheese or use a dairy-free cheese alternative.
Vegetarian: Replace the chicken with roasted chickpeas or crispy tofu.

Close up of a harvest grain bowl with chicken nuggets, rice, feta and roasted veggies.

How to Make Roasted Veggie Harvest Grain Bowls

Preheat & Prep: Preheat the oven to 400°F. Line a baking sheet with parchment.
Roast the Veggies: Spread the brussels sprouts and butternut squash on the sheet, drizzle with olive oil, salt, and pepper. Roast for 20–25 minutes, until tender and lightly browned.
Cook the Chicken: Arrange chicken chunks in a single layer in the basket. Set your air fryer to 400°F and cook for 8-10 minutes.
Make the Quinoa: While the veggies roast and chicken air frys, heat the quinoa pouches according to package instructions.
Make the Dressing: Whisk together maple syrup, dijon, garlic, apple cider vinegar, olive oil, salt, oregano, and onion until smooth.
Assemble Bowls: Start with quinoa, top with roasted veggies, sprinkle with pumpkin seeds and goat cheese. Drizzle with dressing.

Diced butternut squash and sliced Brussels sprouts in a bowl with a wooden spoon.

Seasoned veggies being poured onto a sheet pan with parchment paper.

Dietitian Tips for Success

Double the dressing. It stores beautifully in the fridge for up to a week and instantly adds flavor any salad or roasted veggie bowl. You’ll thank yourself later when you don’t have to whisk it up again midweek!
Use leftover roasted veggies. If you have any extra veggies, they make perfect add-ins for wraps, omelets, or even tacos the next day. Plus, having pre-cooked veggies on hand makes healthy eating so much easier.
Toss in a handful of greens. Baby spinach or kale will wilt slightly from the warm quinoa, adding color and extra vitamins to your bowl. It’s a simple trick to pack in more veggies without much effort!

How to Serve It

These autumn grain bowls have everything you need in one balanced meal! You get carbs from the quinoa, protein from the chicken, and plenty of colorful veggies for fiber and vitamins.

They’re satisfying, nutrient-packed, and perfect for lunch or dinner. Serve them hot, and drizzle generously with the homemade maple Dijon dressing!

Woman holding a harvest grain bowl with a spoon of it hovering over the bowl.

Storage Suggestions

Store any leftovers in an airtight container in the fridge for up to 4 days. Keep the dressing separate until ready to eat to maintain freshness. Reheat the quinoa, chicken, and veggies in the microwave for 1 to 2 minutes, then top with cheese and dressing.

Frequently Asked Questions

Can I use a different grain?

Absolutely! Feel free to use rice, brown rice, wild rice, farro, or even cous cous as the base in these chicken harvest grain bowls!

What are harvest grain bowls?

Harvest grain bowls are hearty, balanced meals built around whole grains like quinoa, farro, or brown rice, topped with seasonal fall ingredients such as roasted vegetables, protein, nuts, and a flavorful dressing. They’re designed to include a mix of carbs, protein, and healthy fats, all in one bowl!