One type of recipe I will never get tired of is cozy grain bowls. I’ve been using my lemony caesar dressing on salads for years, but I recently tested it out on this fall-inspired veggie and grain bowl, and it was delicious!

There’s pan-seared chicken thighs, roasted shaved brussel sprouts and sweet potato, all served over a bed of brown rice. It’s simple, yet the flavors work really well – and that dressing really ties everything together. I like to serve mine with extra parmesan, it’s so good!

Why You’ll Love this Bowl

  • Cozy fall flavors: sweet potato + brussel sprouts + brown rice
  • Meal-prep friendly: stays delicious for 3-4 days and reheats well.
  • A better-for-you caesar: this mayo-free version uses tahini and olive for a creamier, lighter spin.
  • Flexible base: swap the grain, protein, or veggies to suit your mood or use what’s in your pantry.

Ingredients You’ll Need

For the Chicken

  • Boneless, skinless chicken thighs
  • Extra virgin olive oil
  • Smoked paprika
  • Chili powder
  • Dried oregano
  • Sea salt & pepper

For the Bowls

  • Cooked brown rice (or grain of choice)
  • Sweet potato
  • Brussel sprouts
  • Extra virgin olive oil
  • Sea salt

For the Lemony Caesar Dressing

  • Extra virgin olive oil
  • Lemon
  • Dijon mustard
  • Tahini
  • Soy sauce
  • Garlic
  • Grated Parmesan

How to Make It

Roast the veggies: Preheat the oven to 425°F. Toss sweet potatoes with 1 teaspoon of olive oil and salt. Spread on a lined baking sheet and roast for 10 minutes.

Toss the brussel sprouts with the remaining olive oil and salt. Add to the baking sheet during the last 15 minutes of roasting.

Cook the chicken: Toss the chicken in the olive oil and spices until the chicken is evenly coated. Sear for 6 minutes on one side and 4–5 minutes on the other, or until cooked through. Let rest, then slice against the grain.

Make the dressing: Whisk together all dressing ingredients. Slowly add water 1 tbsp at a time until the desired consistency is reached.

Assemble your bowl: Add a base of brown rice, top with roasted brussels & sweet potato, sliced chicken, and drizzle with the lemony Caesar. Finish with fresh Parmesan and an extra squeeze of lemon. Enjoy!

Substitutions & Variations

Swap the Protein: Salmon, chickpeas, or rotisserie chicken work great.

Change the Grain: Quinoa, farro, cauliflower rice, or wild rice.

Add Crunch: Toasted pumpkin seeds or sourdough croutons = chef’s kiss.

Chicken Harvest Bowl with a Lemony Caesar Dressing

Servings: 4
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Author: Monica Echeverri
This Fall Chicken Caesar Grain Bowl is made with pan-seared chicken thighs, roasted sweet potatoes, shaved Brussels sprouts, and a creamy lemony Caesar dressing. A nourishing, high-protein meal for busy weeknights or meal prep!
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Ingredients
 

For the Chicken

  • 4 boneless, skinless chicken thighs
  • 1 tablespoon olive oil, extra virgin
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon dried oregano
  • sea salt and pepper, to taste

For the Bowls

  • 1 medium sweet potato, peeled and chopped
  • 4 cups brussel sprouts, shaved
  • 2 tablespoons extra virgin olive oil, divided
  • pinch of sea salt

For the Lemony Caesar Dressing

  • 1/4 cup olive oil, extra virgin
  • 1 lemon, juiced
  • 2 tablespoons dijon mustard
  • 2 tablespoons tahini
  • 2 teaspoons soy sauce
  • 1 garlic clove, minced
  • 1/3 cup parmesan, grated
  • 2-3 tablespoons water, to thin

Instructions
 

  • Preheat the oven to 425°F. Toss sweet potatoes with 1 tablespoon of olive oil and season with salt. Spread them on a lined baking sheet and roast for 10 minutes.
  • Meanwhile, toss the brussels sprouts with remaining olive oil and salt. Add Remove the sweet potatoes from the oven and add the brussel sprouts to the baking sheet. Roast together for 15 minutes.
  • Toss the chicken in the olive oil and spices, ensuring the chicken is evenly coated. Heat a skillet over medium-high heat. Once hot, sear the chicken for about 6 minutes on one side, then 4-5 minutes on the other, ot until cooked through. Let rest, then slice into strips or bite-sized pieces.
  • For the dressing, whisk all the ingredients together except the water. Slowly add water 1 tbsp at a time, until the consistency is as creamy as you'd like. Taste and adjust salt as necessary. Note: for a creamier dressing, add everything to a blender instead!
  • Assemble your bowl! Add a base of brown rice, top with the roasted brussel sprouts, sweet potato, chicken, and finish with a drizzle of the dressing. Serve with fresh parmesan and an extra squeeze of lemon. Enjoy!

Meal Prep & Storage Tips

Store in airtight containers for 3–4 days in the fridge.

For best texture, keep dressing separate and add right before eating.

Reheat bowls gently on the stove or microwave, then add dressing + lemon.