Fall Harvest Bowl

Sep 19, 2023

They say autumn is “cuffing season,” but honestly? We’re here for stuffing season. And by stuffing, we mean stuffing your bowl with everything cozy, spicy, and a little bit nutty (just like us). This Harvest Bowl takes crisp apples, caramelized Brussels sprouts, juicy chicken thighs, and crunchy candied pecans — then slaps them together with our Scorching Afternoon seasoning for a meal that’s basically a warm hug in edible form. If only every hug came with feta cheese.

Meet your new fall favorite: the Harvest Bowl. It’s hearty, a little spicy, a little sweet, and 100% soul-warming. Perfect for cozy dinners, Sunday meal prep, or when you want a one-bowl wonder that tastes like autumn exploded in your mouth.

Recipe Details

Feeds: 4 hungry humans (or 2 very hangry ones)
Cook Time: 30 minutes
Total Time: 45 minutes
Cook Temp: 400°F
Servings: 4 bowls of pure happiness

Ingredients

4 bone-in, skin-on chicken thighs
Flavor Expedition Co. Scorching Afternoon (our spicy mustard seasoning magic)
1 large tart apple, cored and cut into 12 wedges
1 lb Brussels sprouts, trimmed and halved
2 tbsp olive oil
1 cup pecans
2 tbsp maple syrup
1/8 tsp cayenne
2 cups cooked brown rice
2 oz feta or goat cheese
Pinch of cinnamon (optional)
Pinch of sugar (optional)
Salt & pepper to taste

Step-by-Step Instructions

Preheat party time. Heat oven to 400°F. Line a baking sheet with parchment or foil (save yourself the scrub job later).
Season & sizzle. Rub chicken thighs generously with Scorching Afternoon. Place them skin-side down in a cold skillet (trust the process) and let them cook over medium heat, undisturbed, until the skin is golden and crisp — about 10 minutes. Move them to one side of your baking sheet, skin-side up. Keep that glorious chicken fat in the skillet.
Veggie spa day. Toss apple wedges and Brussels sprouts with olive oil, salt, and pepper. Spread them on the other half of the baking sheet. Roast until caramelized and the chicken is cooked through (juices run clear, temp at 165°F), about 20 minutes.
Nutty business. Heat the reserved chicken fat over medium-high. Add pecans, sprinkle with salt and pepper (or cinnamon + sugar if you want candied vibes), and toast for 2–3 minutes. Turn off the heat, stir in maple syrup and cayenne, and coat those nuts in sweet-spicy glory. Cool on a plate.
Rest & slice. Let the chicken rest 10 minutes. Remove bones, slice meat + skin, and try not to eat it all before plating.
Bowl build. Divide rice into bowls. Top with roasted apples & sprouts. Add sliced chicken. Sprinkle candied pecans and crumble feta on top. Devour immediately.

Tips & Notes

Meal Prep Hack: Double the chicken + veggies and use for wraps, salads, or grain bowls all week.
Veggie Swap: Sweet potatoes or carrots play great here if Brussels aren’t your jam.
Heat Level Adjust: Scorching Afternoon brings the fire, but you can add extra cayenne if you’re feeling chaotic.

This Harvest Bowl isn’t just dinner — it’s an edible mood. Sweet, spicy, salty, crunchy, cheesy… basically, all the things that make fall worth living through.

Loved this recipe? Check out our other Flavor Expedition Co. creations and find more ways to spice up your life (literally).

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