Seattle — If you're looking for an easy to make and nutritious lunch idea, look no further than this Harvest Bowl recipe idea from registered dietian Rachael DeVaux.

She uses ingredients like mixed greens, marinated chicken, roasted sweet potatoes, pecans, avocado, pumpkin seeds and more.

Rachael also has tips on her website for how to shop healthy on a budget, her October skin care routine and making a healthy salted caramel sauce.

Harvest Bowl recipe:


Roasted Butternut Squash

3 cups cubed butternut squash

1-2 tbsp avocado oil

salt and pepper, to taste

Roasted Sweet Potatoes

2 medium sweet potatoes, skinned and sliced 1/2-inch thick

2 tbsp avocado oil

salt and pepper, to taste


4 cups mixed greens

2 persian cucumbers, chopped

1 red bell pepper, diced

2 organic chicken breasts (or protein of your choice)

Sauteed Broccolini

1 bunch broccolini

1 tbsp ghee

1 tbsp olive or avocado oil

1/4 tsp pink salt


1 lemon, squeezed

3 tbsp extra virgin olive oil


pumpkin seeds


unsweetened cranberries


hemp seeds



Preheat oven to 425 degrees F.

Toss cubed butternut squash in oil and spices and place on parchment paper covered baking sheet. Spread out evenly. Bake for 25 minutes, or until starting to brown and becomes tender.

Once done, turn oven on broil, high heat.

Toss sweet potatoes in oil and spices and lay out evenly. Broil on center rack for about 10-12 minutes, or until starting to brown and bubble.

Slice broccolini in thin strips lengthwise. Sauté on medium heat in skillet with oil, ghee and pink salt. Toss occasionally and cook until crispy.

Sauté sliced chicken breast in a skillet with oil and seasonings of choice until browned and cooked through. Set to the side.

Prepare salad bowls by starting with mixed greens at the base, then adding roasted butternut squash, sweet potato, bell pepper, cucumber, broccolini and chicken. Add toppings of choice and dressings of choice and enjoy!

**Great for making extras and taking with you for work/school lunches.

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