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+ servings

Fall Harvest Bowls

CA Grown
Course dinner
Cuisine American
Servings 4 servings


  • 1/2 whole butternut squash, cubed
  • 1 whole green pepper, cut into strips
  • 2 T olive oil
  • 4 whole radish, sliced thin
  • 2 whole carrots, sliced thin
  • 1 whole pear, diced
  • 8 oz. baby spinach
  • 4 oz pumpkin seeds
  • 8 oz. pomegrante herb sauce


  • Preheat oven to 425.  Place the butternut squash and green pepper slices onto a baking sheet and toss in the olive oil to coat.  Bake for 20-30 minutes.  Allow to cool while you assemble the rest of the bowl.
  • Divide up the spinach into 4 bowls.  Top each with carrots, chicken, and pears.  Add the butternut squash and green peppers.  Arrange a bowl shape with the radish by overlapping and creating a deep well. Add the pomegranate sauce to the radish bowl.
  • Sprinkle pumpkin seeds on the bowl and additional pomegranate arils if preferred.
Keyword bowl, butternut squash, cilantro, fall
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