Chicken & Curried Honey Lentils Harvest Bowls

Top down view of white plate filled with a harvest bowl filled with chicken, roasted vegetables, and lentils all on a bed of green lettuce

Chicken & Curried Honey Lentils Harvest Bowls

Long gone are the days of main dishes and multiple sides all in one meal. It's far easier to simply serve everything all together and that's exactly what works with this lentil-centric harvest bowl that's perfect for the fall season!

Course Dinner

Cuisine American

Difficulty Easy

Method Roasting

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 775kcal

Author Kaleb

Ingredients

For the lentils

½ cup chopped onion
1 tsp salt
1 ½ tsp yellow curry powder
¾ cup green lentils
2 cups water
1 ½ tbsp honey

For the vegetables

1 medium (12 oz) celery root cut into ½-inch pieces
12 oz Brussels sprouts halved
1 medium beet cut into ½-inch pieces
1 Delicata squash cut into ½-inch slices
2 tbsp olive oil
1 ½ tsp salt
1 tsp pepper

For the chicken

8 oz chicken breasts (approx. two breasts)
1 tbsp olive oil
1 tsp salt
1 ½ tsp chipotle powder

For the dressing

⅓ cup tahini
2 tbsp lemon juice
1 clove garlic minced
½ tsp salt
½ tsp pepper
2 tbsp water

For the bowl

8 oz lettuce
½ cup toasted pumpkin seeds
½ cup dried cranberries
4 oz goat cheese

Instructions

For the lentils

In a small saucepan, heat oil over medium heat. Add the onion and salt and sauté until softened, 4-6 minutes. Add the curry powder and stir for 30 seconds to heat. Add the lentils and water. Bring to a boil and reduce to a simmer.
Cook until the lentils are tender and most of the liquid is absorbed, 18-22 minutes.
Once cooked, remove from the heat, add the honey, and set aside until ready to assemble the bowls.

For the vegetables

Preheat the oven to 425°F.
Place all of the vegetables on two baking sheets, allowing adequate space to ensure they roast evenly. Drizzle with olive oil and mix them to coat evenly. Sprinkle with salt and pepper.
Roast in the preheated oven until the vegetables are browned and tender, 20-25 minutes. Remove from oven and set aside.

For the chicken

Preheat the oven to 425°F.
Drizzle the chicken breasts with oil, and sprinkle with salt and chipotle powder. Roast in the preheated oven until the center registers 155°F.
Remove from the oven and let it rest until the temperature reaches 160°F, 5-10 minutes. Slice and serve.

For the dressing

In a small bowl, combine the tahini, lemon juice, garlic, salt, black pepper, and water. Whisk until smooth. Add more water as needed to make a smooth consistency.

For the bowls

Add lettuce to each individual bowl. Top with the vegetables, chicken, dressing, pumpkin seeds, dried cranberries, and goat cheese.

Video

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