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Autumn Harvest Bowl

Harvest Bowl 600x600 e1520273063219

Prep: 25 minutes | Cook: 45 minutes | Servings: 8

1 Serving | Calories: 400 | Protein: 28 | Fat: 22 | Carbs: 27

Dairy-Free, Gluten-Free,  D.TOX


Harvest Bowl

  • 3 cups brussels sprouts, halved
  • 3 cups butternut squash, cubed
  • 1½ cups wild rice (cooked)
  • 1 tbs. coconut oil
  • 2 lb. shredded turkey breast
  • 2 apples, diced
  • 6 tbs. walnuts, chopped
  • 6 cups mixed greens


Cranberry Vinaigrette

  • ¼ cup fresh or frozen cranberries
  • ¼ cup balsamic vinegar
  • 1 tbs. Dijon mustard
  • ½ cup olive oil


  1. Preheat oven to 400ºF.
  2. Placed brussels sprouts and cubed butternut squash on an oiled pan and sprinkle with salt and pepper. Roast for 30 to 40 minutes.
  3. While the vegetables are roasting, add 4 cups of water, rice and a pinch of salt to a saucepan and bring to a boil. After water has reached a boil, bring water to a simmer and cook for 35 to 45 minutes, until soft. (Wild rice takes much longer to cook).
  4. When the vegetables have been in the oven for about 20 tp 25 minutes, heat 1 tablespoon of coconut oil over medium heat and sauté turkey breast until thoroughly cooked, about 7 to 9 minutes. Then shred with two forks and set to the side.
  5. When vegetables are finished, remove from oven. On a small baking sheet, add chopped walnuts and toast for 5 minutes.
  6. In a small mixing bowl, add vinaigrette ingredients until thoroughly blended.
  7. Place all ingredients in a large mixing bowl and toss until thoroughly mixed and well coated with vinaigrette dressing.


*Individual results may vary. Factors such as diet, genetic makeup, overall health and physiological differences may influence results. Please consult with your physician before embarking on any new nutritional and exercise program. Results not typical. Please consult your physician before embarking on any new nutritional and exercise program. See Official Rules for details and prize information. All amounts are in USD.