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Fall Harvest Bowl

Servings 4 servings
Author Rachael DeVaux


Roasted Butternut Squash

  • 3 cups cubed butternut squash
  • 1-2 tbsp avocado oil
  • salt and pepper, to taste

Roasted Sweet Potatoes

  • 2 medium sweet potatoes, skinned and sliced 1/2-inch thick
  • 2 tbsp avocado oil
  • salt and pepper, to taste


  • 4 cups mixed greens
  • 2 persian cucumbers, chopped
  • 1 red bell pepper, diced
  • 2 organic chicken breasts (or protein of your choice)

Sauteed Broccolini

  • 1 bunch broccolini
  • 1 tbsp ghee
  • 1 tbsp olive or avocado oil
  • 1/4 tsp pink salt


  • 1 lemon, squeezed
  • 3 tbsp extra virgin olive oil


  • pumpkin seeds
  • hazelnuts
  • unsweetened cranberries
  • pecans
  • hemp seeds
  • avocado


  1. Preheat oven to 425 degrees F.

  2. Toss cubed butternut squash in oil and spices and place on parchment paper covered baking sheet. Spread out evenly. Bake for 25 minutes, or until starting to brown and becomes tender.

  3. Once done, turn oven on broil, high heat.

  4. Toss sweet potatoes in oil and spices and lay out evenly. Broil on center rack for about 10-12 minutes, or until starting to brown and bubble.

  5. Slice broccolini in thin strips lengthwise. Sauté on medium heat in skillet with oil, ghee and pink salt. Toss occasionally and cook until crispy.

  6. Sauté sliced chicken breast in a skillet with oil and seasonings of choice until browned and cooked through. Set to the side.

  7. Prepare salad bowls by starting with mixed greens at the base, then adding roasted butternut squash, sweet potato, bell pepper, cucumber, broccolini and chicken. Add toppings of choice and dressings of choice and enjoy!

  8. **Great for making extras and taking with you for work/school lunches.