Healthy fall meals, easy and delicious step by step
A cozy sheet pan harvest bowl with roasted sweet potatoes, Brussels sprouts, and chicken, finished with a quick lemon Dijon sauce. Great for weeknights and meal prep.
Equipment
- Sheet pan
- Parchment paper optional
- Large mixing bowl
- Small bowl
- Whisk or fork
- Chef knife
- Cutting board
- Measuring spoons
- Measuring cups
Ingredients
- For the sheet pan
- 2 medium sweet potatoes, about 4 cups, cut into bite size cubes
- 4 cups Brussels sprouts, trimmed and halved
- 1 large red onion, cut into wedges
- 1.5 pounds boneless skinless chicken breast, cut into bite size pieces
- 3 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt, plus more to taste
- 0.5 teaspoon black pepper, plus more to taste
- For serving
- 3 cups cooked quinoa, or brown rice
- 4 cups baby spinach, or chopped kale
- 2 tablespoons pumpkin seeds optional, for topping
- For the lemon Dijon sauce
- 2 tablespoons Dijon mustard
- 2 tablespoons lemon juice, fresh is best
- 1 tablespoon maple syrup, or honey
- 1 to 2 tablespoons warm water, optional to thin
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper if desired.
- In a large bowl, toss sweet potatoes, Brussels sprouts, and red onion with 2 tablespoons olive oil, garlic powder, smoked paprika, salt, and pepper. Spread evenly on the sheet pan.
- Roast vegetables for 15 minutes.
- Meanwhile, toss chicken with remaining 1 tablespoon olive oil and a pinch of salt and pepper.
- Remove pan from oven, stir vegetables, then add chicken in a single layer. Roast 12 to 15 minutes more, until chicken is cooked through and vegetables are browned at the edges.
- While everything finishes, whisk Dijon mustard, lemon juice, and maple syrup. Add warm water if you want a thinner sauce.
- Assemble bowls with quinoa, then spinach. Top with roasted vegetables and chicken. Drizzle with sauce. Add pumpkin seeds if using.
- Rest 5 minutes, then serve.
Notes
For meal prep, store roasted vegetables and chicken in airtight containers up to 4 days. Keep sauce separate and add greens fresh when serving.
Vegetarian option, swap chicken for 2 cans chickpeas, drained and dried, or 14 to 16 ounces extra firm tofu, pressed and cubed.
Gluten free option, use quinoa or rice and check condiment labels if needed.
If your sheet pan is crowded, use two pans so the vegetables roast instead of steam.
Vegetarian option, swap chicken for 2 cans chickpeas, drained and dried, or 14 to 16 ounces extra firm tofu, pressed and cubed.
Gluten free option, use quinoa or rice and check condiment labels if needed.
If your sheet pan is crowded, use two pans so the vegetables roast instead of steam.