Nourishing, crave-worthy, and super customizable! These Honey Harissa Chicken Bowls with Fall Veggies are the perfect autumn dinner.Jump to Recipe
This nourishing and crave-worthy Honey Harissa Chicken Bowl with Fall Veggies was inspired by a limited edition Cava offering. I knew it wouldn’t last forever and was intent on finding a way to recreate it at home. The result was even better than anticipated.
What is Harissa?
Before we get into anything else, let’s chat about Harissa. This incredible paste is made from a variety of hot chili peppers, spices, herbs, and oil. It’s native to Northern Africa and has been used there for centuries. It’s traditionally used with chicken and lamb dishes, alongside a variety of grains, and on sandwiches. If you want to read even more about the history of harissa, check out this resource.
Honey Harissa Chicken Bowl Key Ingredients
Chicken: I used chicken breast, but thighs would work too! I haven’t tested this with a plant-based chicken alternative, but I imagine it would work.
Honey: My sweetener preference for this marinade; maple syrup or brown sugar would work too.
Lemon Juice: For some freshness and zest.
Delicata Squash: My favorite winter squash because it’s delicious, easy to slice and de-seed, and doesn’t require peeling. However, feel free to use your favorite squash. Butternut, acorn, and honeynut are all fair game.
Brussels Sprouts: One of my favorite fall veggies! Feel free to get creative here and use your favorite vegetable (broccoli, cauliflower, green beans, etc.).
Quinoa: Really, you can sub any grain you prefer. I love quinoa because it’s nutrient-dense and absorbs sauce so well.
Feta Cheese: For some umami. Feel free to use plant-based feta to keep things dairy-free.
Tahini Sauce: This tried and true sauce is perfect for finishing off these bowls. To make this recipe a breeze, prep the tahini sauce ahead of time. It will keep refrigerated for up to two weeks!
I hope these Honey Harissa Chicken Bowls light up your world. If you love ’em or hate ’em, feel free to leave a rating, review, question, or concern. This helps me perfect my recipes and make them even better for you all. You can also connect with me on Instagram, Pinterest, and TikTok.
More Fall Dinners
- The Best Pumpkin Mac and Cheese
- The Easiest Vegetarian Tortellini Soup (Veggie-Packed!)
- Arugula Pumpkin Pizza with Caramelized Onions
- Three Bean Pumpkin Walnut Chili (Vegan!)
- Spinach Artichoke Baked Pasta (with secret protein!)
Honey Harissa Chicken Bowl with Fall Veggies
- Cutting Board
- Chef's Knife
- 2 Baking Sheets
- large frying pan
- parchment paper
Honey Harissa Chicken
- 1 pound chicken breast
- ¼ cup harissa sauce (such as Mina brand)
- 2 tbsp honey
- juice of one lemon
- 4 cloves garlic peeled and minced
- 1 tsp sea salt
- ½ tsp black pepper
- 2 tbsp olive oil
Roasted Fall Veggies
- 1 medium delicata squash (or your favorite winter squash) de-seeded and sliced into half-moon shapes
- 1 pound Brussels sprouts halved
- 2 tbsp olive oil
- ½ tsp sea salt
- freshly ground black pepper
For the Rest of the Bowl
- ¾ cup uncooked quinoa + 1½ cups water
- ½ cup feta cheese crumbled
- 1 batch tahini sauce
- Marinate your chicken! Add all chicken ingredients except olive oil to a Ziplock or Stasher bag. Give everything a shake so it's well-combined. You can marinate for as little as 5 minutes or up to a couple hours.
- Preheat oven to 400° F and line two sheet pans with parchment paper. Place delicata squash on one sheet pan and Brussels sprouts on the other and toss with olive oil, salt, and pepper. Roast for 20-25 minutes. Begin checking at the 20-minute mark as the Brussels sprouts may be done before the squash.
- Put uncooked quinoa, water, and pinch of salt in a medium pot and place on stovetop over high heat. Once it's brought to a boil, reduce the heat to low and cover pot with a top. Simmer for 15 minutes or until the water has absorbed and the kernel has "popped" and it has a little "tail." Fluff it with a fork and set to the side.
- While veggies are roasting and quinoa is simmering, heat olive oil in a large frying pan over medium heat until shimmering. Add marinated chicken and sear for 3-5 minutes or until golden brown before flipping over and cooking for another 5-10 minutes or until completely cooked through. You can use a meat thermometer to be sure the chicken has reached an internal temperature of 165° F.
- Assemble! Add quinoa, chicken, and veggies to bowls and top with tahini sauce and feta cheese. Enjoy!
Photography by Hope Agresti