Paleo Autumn Harvest Bowls with Maple-Balsamic Dressing

Autumn veggies, turkey and a savory-sweet maple-balsamic dressing combine forces for Paleo Autumn Harvest Bowls you’ll want to devour all season long.

Some of my favorite meals are sheet pan meals. They’re so simple, yet so delicious. Having the ability to just throw everything onto a sheet pan and roast it really lets the individual ingredients shine. There really isn’t much better flavor you can add to a dish that a good roasty, umami crisp can’t compete with.

And after a long, hot summer in which just the thought of turning on the oven made me sweat, these sheet pan Paleo Autumn Harvest Bowls are a welcome meal on a cool autumn evening.

Don’t get me wrong, I love a fresh summer salad, but I truly believe that autumn vegetables are the best vegetables. I mean, does there exist a food that is more comforting than roasted sweet potatoes? And don’t even get me started on brussels sprouts! They’re only the most savory, yet sweet, nutty, and crispy vegetable in existence. Pair the two together, and you have autumn in a bowl, which is exactly what I’ve done here with these Paleo Autumn Harvest Bowls.

At its core, this recipe is just a simple sheet pan meal, drizzled in a savory-sweet Maple-Balsamic Dressing that ties it all together. Yet, it’s so delicious and comforting, you’ll want to eat it all autumn long. Let’s make it!

this recipe!

How to make Paleo Autumn Harvest Bowls

Ingredients

For the Autumn Harvest Bowls

• 1 red or yellow onion, halved and sliced
• 2 cloves garlic, minced
• 2 small sweet potatoes, cut into 1/2″ cubes
• 1 lb brussels sprouts, trimmed and quartered (or halved, depending on size)
• 1 Tbsp avocado oil
• sea salt, to taste
• 1 lb pre-cooked turkey breast, shredded or sliced
• 2 cups fresh spinach
• 4 Tbsp dried cranberries (AIP-compliant, if following AIP)

For the Maple-Balsamic Dressing

• 3 Tbsp extra-virgin olive oil
• 2 Tbsp balsamic vinegar
• 1 Tbsp maple syrup
• 1/4 tsp sea salt

Instructions

This recipe is perfect for leftover Thanksgiving turkey. But if you don’t have any leftover turkey (or if you want to start eating this before the end of November!), you can often find turkey breast tenderloins at your local grocery store. If you’re following AIP, make sure there are no extra ingredients that aren’t AIP or Paleo friendly. Sometimes turkey is brined in solutions with questionable ingredients – including gluten!

If you can find pasture-raised turkey, even better.

If your turkey breast is not already cooked, roast it at 325ºF for about 15-20 minutes per pound. When the internal temperature reads 165ºF, remove from oven and rest, covered. If you have two ovens, you can do this while you roast the vegetables.

Preheat oven to 425ºF. Arrange onion, sweet potatoes and brussels sprouts on a sheet pan lined with parchment paper. (Try not to over-crowd the pan. Veggies roast best when they have some space). Sprinkle with minced garlic, a drizzle of avocado oil and sea salt, to taste. Roast at 425ºF for 25-40 minutes (depending on how large you cut your veggies), stirring halfway through.

While the vegetables roast, add the ingredients for the Maple-Balsamic Dressing to a dressing bottle or small mason jar and shake to combine.

When roasted vegetables are crispy, remove from the oven. Divide spinach, roasted veggies and turkey slices among four bowls. Top with dried cranberries and drizzle with Maple-Balsamic Dressing. Enjoy!

Other recipes to try

For some more tasty autumn dishes, look no further than these delicious recipes!

Easy Lemon-Turmeric Sweet Potato Noodle Salad

Early Autumn Soup in the Instant Pot

6-Ingredient Breakfast Hash (Paleo, AIP, Whole30)

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