It’s Thanksgiving in a bowl! Make a harvest Buddha bowl with fresh produce, fragrant jasmine rice, and oven-roasted herb chicken. This savory bowl is finished with a bright Cranberry + Mint sauce—perfect for using seasonal ingredients or Thanksgiving leftovers.
The Best Harvest Buddha Bowl
I’ve always loved bowls: deep, high-walled bowls, a roomy spoon and fork, and food piled high. A warm bowl of well-prepared ingredients is the ultimate comfort. This Harvest Buddha Bowl combines jasmine rice with roasted herb chicken and a bounty of autumn produce: sweet corn cut right off the cob, garlic-roasted sweet potatoes, caramelized Vidalia onions, steamed Swiss chard and mustard greens.
We finish each bowl with a generous spoonful of Cranberry + Mint sauce that adds a bright, slightly sweet contrast to the savory elements. Not only do these bowls taste great, they look beautiful when arranged thoughtfully—because I usually eat with my eyes first.
To prepare the jasmine rice I use an Instant Pot for consistent results. For the rest of the components I rely on a cast-iron skillet and a reliable oven. If you grow your own greens, like I do, you’ll notice that cooler nights mellow the bitterness of Swiss chard; it becomes milder and sweeter. Swiss chard is nutrient-dense—rich in iron, magnesium, potassium and vitamins A, C and K. I pair it with mustard greens for their earthy bite and complementary vitamins and minerals.
Other components include pan-roasted garlic sweet potatoes, caramelized Vidalia onions, and fresh corn kernels. A helpful tip for removing kernels: stand the cob upright in the skillet and slice downward with a very sharp knife—kernels will fall directly into the pan, avoiding a messy countertop.
The Cranberry + Mint sauce is the finishing touch. I blend jellied cranberry sauce, Craisins® and fresh mint in a food processor until smooth. It’s bright, slightly tart and balances the savory roast chicken perfectly.
Harvest Buddha Bowl
Ingredients:
- 1 1/2 cups jasmine rice
- Chicken stock (for the rice)
- 1 large sweet Vidalia onion
- 1 large sweet potato
- 5 medium leaves Swiss chard
- 5 medium leaves mustard greens
- 2 cobs sweet corn
- 4 tbsp extra virgin olive oil, divided
- 3 large garlic cloves, minced
- Sea salt, to taste
- Freshly cracked black pepper, to taste
Directions:
Jasmine Rice
Place jasmine rice in the Instant Pot and add chicken stock until the liquid sits about 1/2 inch over the rice. Do not stir. Lock the lid and close the vent. Select the Rice setting on high (about 15 minutes). When finished, vent the pot, remove the lid and fluff the rice with a fork.
Caramelized Onions
Peel and slice the Vidalia onion. Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add the onions, season with sea salt and cracked pepper, and allow them to brown. Reduce heat to low and cook until softened, about 20 minutes, stirring occasionally. Transfer to a bowl and reserve.
Garlic Pan-Roasted Sweet Potatoes
Peel and cube the sweet potato into 1/2-inch pieces. Heat 1 tablespoon olive oil in a skillet and brown the potatoes over medium-high heat. Lower the heat, cover with a tight-fitting lid and cook 10 minutes more, until a fork easily pierces the potatoes. Add the minced garlic and cook another minute, then remove from heat.
Swiss Chard & Mustard Greens
Use kitchen shears to remove most of the inner stems from the Swiss chard and mustard greens. Bring 2 cups of water to a boil in a stockpot, add the leaves and cook 2 minutes or until bright green. Remove with a slotted spoon and drain on a plate.
Cranberry Sauce + Fresh Mint
Ingredients:
- 1 can jellied cranberry sauce
- 1/2 cup Craisins®
- 4 fresh mint leaves
Directions: Combine ingredients in a food processor and pulse until smooth. Transfer to a bowl and refrigerate until ready to use. This can be prepared ahead and stored in a jar.
Oven-Roasted Herb Chicken
Ingredients:
- 2 boneless, skinless chicken breasts
- 2 tbsp McCormick Monterey seasoning (or similar)
- 2 large garlic cloves, minced
- 4 fresh sage leaves
- 4 sprigs fresh rosemary
- 6 sprigs fresh thyme
- Sea salt and freshly cracked black pepper
- 1 tbsp extra virgin olive oil
Directions:
- Preheat oven to 400°F (200°C).
- Rinse and pat the chicken dry, trim any excess fat, and brush both sides with olive oil. Season with the Monterey seasoning, salt and pepper. In an oven-safe skillet, arrange herb bundles (sage, rosemary, thyme) and sprinkle one minced garlic clove over each bundle. Place a seasoned chicken breast on top, but side down.
- Bake on the middle rack for about 20 minutes, or until an instant-read thermometer reaches 165°F (74°C). Remove from oven and let the chicken rest 10 minutes, then slice.
To assemble each bowl, spoon jasmine rice into the base, arrange Swiss chard and mustard greens, add caramelized onions, garlic-roasted sweet potatoes, and corn kernels. Top with sliced herb chicken and finish with a generous dollop of Cranberry + Mint sauce.
What will you put in your harvest bowl—more vegetables, roasted turkey, or a plant-based protein? Share your favorite combinations. If you make this Harvest Buddha Bowl, we’d love to hear about it!
