Category: Campground Meals

Easy campground meals made for RV kitchens, camping trips, cabins, and small-space summer cooking. These simple recipes feature one-pan dinners, easy cleanup meals, air fryer recipes, electric skillet meals, and budget-friendly comfort food perfect for camping and busy summer nights.

Posted in Breakfast, Side Dishes, Skillet Meals

Farm Stand Vegetable Frittata

Posted on by simplegoodfood

A simple, colorful frittata for breakfast, lunch, or an easy meatless supper.

When the farm stand is overflowing with beautiful vegetables, sometimes the best recipe is the one that doesn’t ask you to choose just one.

This Farm Stand Vegetable Frittata brings together whatever looks freshest—zucchini, peppers, tomatoes, onions, corn, and fresh herbs—with eggs and a little cheese. Everything comes together in one oven-safe skillet for a meal that’s simple, satisfying, and wonderfully adaptable.

It’s also a great way to use those odds and ends of vegetables that aren’t quite enough for another recipe.

That’s farm stand cooking at its best: buy what’s good, use what you have, and waste as little as possible.

Why You’ll Love This Recipe

  • Flexible: Use the vegetables you have instead of making a special shopping trip.
  • Meatless: Eggs provide the protein while the vegetables bring color and flavor.
  • Small-batch friendly: Four servings makes this practical for singles and couples.
  • Good for any meal: Breakfast, brunch, lunch, or a light supper.
  • One skillet: Sauté the vegetables and bake the frittata in the same pan.
  • Budget-friendly: A few eggs and seasonal vegetables go a long way.
  • Great for leftovers: Refrigerate individual portions for easy breakfasts or lunches.

🥣 Build Your Bowl

Okay, this one isn’t technically a bowl—but the same “build it from what you have” philosophy applies.

Base:
Eggs and egg whites

Protein:
Eggs, with Greek yogurt adding a little extra protein

Vegetables:
Zucchini, bell pepper, onion, corn, and tomatoes

Sauce:
No sauce needed

Fresh Finish:
Fresh parsley or basil

Optional Toppings:
A little Parmesan, sliced avocado, or a spoonful of Greek yogurt

Make It Your Own:
Open the refrigerator and see what needs to be used. A frittata is one of the easiest ways to turn a handful of leftover vegetables into a real meal.

simplegoodfood's avatarsimplegoodfood

Farm Stand Vegetable Fritatta

When the farm stand is full, make a frittata!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Breakfast, Dinner, Lunch
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 6 large eggs
  • 4 large egg whites
  • ⅓ cup plain Greek yogurt
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon Italian seasoning
  • 1 tablespoon olive oil
  • ½ small onion diced
  • 1 small zucchini diced
  • ½ red bell pepper diced
  • ½ cup fresh or thawed frozen sweet corn
  • ½ cup cherry tomatoes halved
  • 1 clove garlic minced
  • ½ cup shredded reduced-fat mozzarella or Monterey Jack cheese
  • 2 tablespoons chopped fresh parsley or basil

Method
 

Preheat the oven.
  1. Preheat your oven to 375°F.
Prepare the egg mixture.
  1. In a medium bowl, whisk together the eggs, egg whites, Greek yogurt, salt, pepper, and Italian seasoning until well combined.
Sauté the vegetables.
  1. Heat the olive oil in a 10-inch oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 2–3 minutes.Add the zucchini and corn and continue cooking for another 3–4 minutes, until the vegetables begin to soften.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic and cook for about 1 minute.
Add the eggs.
  1. Spread the vegetables evenly around the skillet. Pour the egg mixture over them and gently shake the skillet so the eggs settle around the vegetables.
Add the cheese.
  1. Sprinkle the shredded cheese evenly over the top.
Begin cooking on the stovetop.
  1. Cook without stirring for about 2 minutes, allowing the edges of the eggs to begin setting.
Finish in the oven.
  1. Transfer the skillet to the preheated oven. Bake for approximately 15–18 minutes, or until the center is set and the eggs reach 160°F.
Rest and garnish.
  1. Remove the skillet from the oven and let the frittata rest for about 5 minutes. Sprinkle with fresh parsley or basil, slice into wedges, and serve.

Notes

Make It Your Own
This is one of those recipes where I actually want you to change it.
The vegetables listed here are simply a starting point.
Try:
  • Green beans instead of zucchini
  • Spinach instead of corn
  • Mushrooms instead of peppers
  • Roasted potatoes for a heartier frittata
  • Broccoli or cauliflower for extra vegetables
  • Fresh herbs instead of dried seasoning
  • A little Parmesan instead of shredded cheese
Just remember that vegetables with a lot of moisture—such as fresh tomatoes, mushrooms, or zucchini—should be cooked first so they don’t release too much liquid into the eggs.

What About Leftover Vegetables?

This is where I especially love a frittata.

Have half a bell pepper left from another recipe?

Use it.

A handful of cooked green beans?

Into the frittata they go.

A little leftover roasted zucchini?

Perfect.

A few tablespoons of corn?

Absolutely.

The vegetables don’t all have to be perfectly fresh from the farm stand. In fact, a frittata is one of those recipes that can help keep perfectly good food from becoming food waste.

Just make sure cooked leftovers have been stored safely and are still within their recommended refrigerated storage time.

Serving Suggestions

Serve a wedge of frittata with:

  • Fresh fruit
  • Whole-grain toast
  • A simple green salad
  • Roasted potatoes
  • Fresh tomatoes
  • A spoonful of Greek yogurt

For breakfast or brunch, fruit and whole-grain toast make an easy combination.

For lunch or dinner, add a salad and you’ve got a light, satisfying meal.

Make-Ahead and Leftovers

Frittata is excellent for meal prep.

Once cooled, cut the leftovers into individual portions and refrigerate them in covered containers.

Reheat gently in the microwave or in a skillet until heated through.

For the best quality, use refrigerated leftovers within 3–4 days.

You can also enjoy leftover frittata cold or at room temperature, making it a convenient option for a quick lunch.

A Farm Stand Recipe Without a Shopping List

There’s something I particularly like about this recipe.

It doesn’t send you to the grocery store with a list of twelve ingredients.

It sends you to the farm stand—or your own refrigerator—and says:

What looks good? What do I already have? What needs to be used?

That’s a pretty good way to cook.

And it’s exactly the mindset we’ve been talking about all week.

Buy what’s plentiful.

Enjoy it while it’s fresh.

Put a little back when it makes sense.

And use what you have.

Nutrition Estimate

Per serving: approximately 285 calories and 23g protein.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook the frittata until the center reaches 160°F, measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.

If you’re using previously cooked vegetables or other leftovers, make sure they have been stored safely and are still within their recommended storage time.

One Last Look at the Farm Stand

This week started with a simple idea:

When the farm stand is full, pay attention.

Not because you need to buy everything.

Because abundance gives you choices.

You can cook a skillet dinner with it.

You can freeze some sweet corn for later.

You can plan how much preservation actually makes sense for your household.

And you can take a handful of those beautiful vegetables and turn them into a frittata.

That’s the kind of seasonal cooking I love.

Simple food. Good ingredients. Nothing wasted. And plenty of room to make it your own.

Posted in Rice Bowls

Harvest Corn & Chicken Rice Bowls

Posted on by simplegoodfood

A colorful, protein-packed bowl that turns seasonal corn into an easy meal for today—or months from now.

There is something satisfying about putting food away when it’s at its best and then actually using it later.

That’s exactly what these Harvest Corn & Chicken Rice Bowls are about.

Tender seasoned chicken, sweet corn, colorful vegetables, and fluffy brown rice come together in a simple bowl topped with a fresh squeeze of lime and a little parsley. It’s an easy meal during harvest season, but it’s also a perfect way to use some of that sweet corn you froze when it was plentiful.

Today’s harvest really can become tomorrow’s dinner.

Why You’ll Love This Recipe

  • Uses seasonal ingredients: Sweet corn, peppers, tomatoes, and zucchini are right at home here.
  • Great for preserved corn: Pull a portion of frozen sweet corn from the freezer when fresh corn is no longer available.
  • High in protein: Chicken provides a satisfying protein base.
  • Meal-prep friendly: The components can be prepared ahead and assembled when you’re ready to eat.
  • Flexible: Change the vegetables, grain, or toppings to suit what you have.
  • Small-batch friendly: Four servings means dinner for two with leftovers, or easy individual lunches.
  • Budget conscious: Rice and seasonal vegetables help stretch a pound of chicken.

🥣 Build Your Bowl

Base:
Brown rice

Protein:
Seasoned chicken breast

Vegetables:
Sweet corn, zucchini, red bell pepper, and cherry tomatoes

Sauce:
A simple lime-and-olive-oil drizzle

Fresh Finish:
Fresh parsley and lime juice

Optional Toppings:
Avocado, a sprinkle of Parmesan, or a spoonful of Greek yogurt

Make It Your Own:
Use whatever seasonal vegetables you have on hand. Yellow squash can replace zucchini, green beans can replace the peppers, and leftover roasted vegetables work beautifully, too.

simplegoodfood's avatarsimplegoodfood

Harvest Corn & Chicken Rice Bowls

There is something satisfying about putting food away when it's at its best and then actually using it later.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 475
Ingredients Method Notes

Ingredients
  

For the Rice Bowls
  • 1 cup uncooked brown rice
  • 1 pound boneless skinless chicken breast, cut into bite-sized pieces
  • 1 tablespoon olive oil divided
  • 1 teaspoon Italian seasoning
  • ½ teaspoon garlic powder
  • ½ teaspoon salt divided
  • ¼ teaspoon black pepper
  • 1 medium zucchini diced
  • 1 red bell pepper diced
  • 1 cup sweet corn fresh or thawed frozen
  • 1 cup cherry tomatoes halved
  • 2 tablespoons chopped fresh parsley
For the Lime Drizzle
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lime juice
  • 1 teaspoon honey
  • 1 small clove garlic finely minced
  • Pinch of salt

Method
 

Cook the rice.
  1. Prepare the brown rice according to the package directions. Once cooked, fluff with a fork and keep warm.
Season the chicken.
  1. Place the chicken in a bowl and toss with Italian seasoning, garlic powder, ¼ teaspoon of the salt, and black pepper.
Cook the chicken.
  1. Heat 2 teaspoons of olive oil in a large skillet over medium-high heat. Add the chicken and cook for about 5–7 minutes, stirring occasionally, until browned and cooked through. Transfer the chicken to a clean plate.
Cook the vegetables.
  1. Add the remaining teaspoon of olive oil to the skillet. Add the zucchini and bell pepper. Cook for 3–4 minutes, stirring occasionally, until they begin to soften.
Add the harvest vegetables.
  1. Stir in the corn and tomatoes. Cook for another 3–4 minutes, until the corn is heated through and the tomatoes begin to soften.
Return the chicken.
  1. Add the cooked chicken back to the skillet and stir everything together. Cook for another minute or two to bring the flavors together.
Make the lime drizzle.
  1. In a small bowl, whisk together the olive oil, lime juice, honey, garlic, and a pinch of salt.
Build the bowls.
  1. Divide the warm rice among four bowls. Top with the chicken and vegetable mixture. Drizzle lightly with the lime dressing and finish with fresh parsley.
Serve.
  1. Add any optional toppings you like and serve warm.

Notes

Using Your Frozen Sweet Corn

This is where Wednesday’s “Today’s Corn, Tomorrow’s Meals” idea gets to shine.
If you froze sweet corn during the September harvest, you can use it directly from the freezer after thawing it. Drain away any excess moisture before adding it to the skillet.
You don’t need to wait for fresh corn season to make this meal.
That’s the whole point.
A portion of corn that you prepared when it was fresh and plentiful can become part of an easy dinner weeks or months later.

Make It Your Own

The bowl is a formula more than a strict set of rules.

Try:

  • Quinoa or barley instead of brown rice.
  • Yellow squash instead of zucchini.
  • Green beans instead of bell pepper.
  • Leftover roasted vegetables when you have them.
  • Rotisserie chicken when you need a shortcut.
  • Turkey instead of chicken.
  • A sprinkle of shredded cheddar or Monterey Jack for a little extra richness.

For a little more flavor without making the dish overly spicy, try adding a pinch of smoked paprika to the chicken.

Meal Prep Tips

These bowls are easy to prepare ahead.

Cook the rice, chicken, and vegetables and store them separately or in individual meal containers. Keep the lime drizzle in a small covered container and add it just before eating.

For the best texture, reheat the rice, chicken, and vegetables before adding the fresh parsley and lime dressing.

If you’re cooking for one or two, portioning the ingredients individually means you can grab exactly one meal when you need it.

A Little Leftover Magic

Have a little chicken and vegetable mixture left over?

Don’t make another identical bowl.

Use it to make:

  • A chicken and corn quesadilla
  • A quick skillet scramble
  • A wrap
  • A simple soup
  • A stuffed baked potato

That’s one of the easiest ways to stretch a meal without making leftovers feel like punishment.

Nutrition Estimate

Per serving: approximately 475 calories and 39g protein, including the rice and lime drizzle.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook chicken to an internal temperature of 165°F, measured with a food thermometer.

If preparing these bowls ahead of time, refrigerate leftovers promptly in shallow containers. For best quality and safety, use refrigerated leftovers within 3–4 days.

From Today’s Harvest to Tomorrow’s Dinner

This is exactly why I like the idea of putting a little back.

The corn doesn’t have to be the whole meal.

It doesn’t even have to be the star.

It just has to be there when you need it.

A cup of frozen sweet corn can turn a little chicken and rice into a colorful, satisfying bowl. Add a few vegetables, a simple dressing, and you’ve got dinner.

That’s the payoff for doing a little work when the harvest was at its peak.

Buy it when it’s good. Preserve what you’ll use. Then enjoy it later.

Today’s corn just became tomorrow’s meal.

Posted in Skillet Meals

Harvest Chicken & Vegetable Skillet

Posted on by simplegoodfood

A colorful one-skillet dinner that makes the most of September’s harvest.

When the farm stand is full of beautiful vegetables, this is exactly the kind of meal I want to make.

Tender pieces of chicken are cooked with sweet corn, zucchini, bell pepper, onion, and tomatoes for a simple skillet dinner that tastes like the best of late summer and early fall. A little garlic and Italian seasoning are all you need to bring everything together.

It’s colorful, filling, budget-friendly, and—best of all—there’s only one skillet to wash.

Why You’ll Love This Recipe

  • One skillet: Everything cooks together, making cleanup easy.
  • Harvest-friendly: Perfect for using whatever fresh vegetables look best this week.
  • High in protein: Chicken makes this a satisfying main dish.
  • Mildly seasoned: Plenty of flavor without making the dish overly spicy.
  • Flexible: Swap in whatever seasonal vegetables you already have.
  • Small-batch friendly: Makes four servings, so it works well for singles and couples with leftovers for another meal.
  • Budget-conscious: Seasonal vegetables help stretch a modest amount of chicken.
simplegoodfood's avatarsimplegoodfood

Harvest Chicken & Vegetable Skillet

Tender pieces of chicken are cooked with sweet corn, zucchini, bell pepper, onion, and tomatoes for a simple skillet dinner that tastes like the best of late summer and early fall.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 330
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts, cut into bite-sized pieces
  • 1 tablespoon olive oil divided
  • 1 small onion chopped
  • 1 medium zucchini diced
  • 1 red bell pepper chopped
  • 1 cup fresh or frozen sweet corn
  • 1 cup cherry tomatoes halved
  • 2 cloves garlic minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup low-sodium chicken broth
  • 2 tablespoons chopped fresh parsley
  • ¼ cup grated Parmesan cheese optional

Method
 

Prepare the chicken.
  1. Pat the chicken dry and cut it into bite-sized pieces. Season lightly with the salt, pepper, and Italian seasoning.
Brown the chicken.
  1. Heat 2 teaspoons of the olive oil in a large skillet over medium-high heat. Add the chicken in a single layer and cook for about 5–7 minutes, turning occasionally, until lightly browned and cooked through. Transfer the chicken to a plate.
Cook the vegetables.
  1. Add the remaining teaspoon of olive oil to the skillet. Add the onion and bell pepper and cook for 2–3 minutes. Add the zucchini and corn and continue cooking for another 3–4 minutes, stirring occasionally.
Add the tomatoes and garlic.
  1. Stir in the tomatoes and garlic. Cook for about 1 minute, just until the garlic becomes fragrant and the tomatoes begin to soften.
Bring it together.
  1. Return the chicken and any accumulated juices to the skillet. Pour in the chicken broth and stir everything together.
Finish cooking.
  1. Reduce the heat to medium and simmer for 2–3 minutes, stirring occasionally, until the vegetables are tender and the broth has reduced slightly.
Finish and serve.
  1. Sprinkle with fresh parsley and, if desired, Parmesan cheese. Serve hot.

Notes

Make It Your Own

This skillet is intentionally flexible.
Use yellow squash instead of zucchini, add a handful of spinach, substitute green beans for the bell pepper, or toss in leftover roasted vegetables. If tomatoes aren’t looking their best, a few spoonfuls of drained canned diced tomatoes work, too.
You can also change the seasoning to match what you have on hand. A little dried basil or parsley works beautifully here.

Serving Suggestions

This is a complete meal on its own, but you can stretch it a little further by serving it over:

  • Brown rice
  • Quinoa
  • Barley
  • Whole-grain pasta
  • Cauliflower rice

For a lighter meal, serve it with a simple green salad or a piece of whole-grain bread.

A Little Leftover Magic

Don’t overlook the leftovers!

The chicken and vegetables can be refrigerated and reheated for another lunch or dinner. They can also become the starting point for a rice bowl, wrap, or quick quesadilla.

And if you’re following along with our September “Put a Little Back” theme, this is also a good reminder of why preserving seasonal produce can be worthwhile. Today’s harvest doesn’t have to stay today’s dinner.

Nutrition Estimate

Per serving, without optional Parmesan: approximately 330 calories and 37g protein.

Nutrition is an estimate and will vary depending on the specific ingredients and brands used.

Food Safety Note

Cook chicken to an internal temperature of 165°F as measured with a food thermometer. Refrigerate leftovers promptly and use within 3–4 days.

Posted in Rice Bowls

Harvest Vegetable Fried Rice

Posted on by simplegoodfood

Saturday is a good day to look around the refrigerator and ask one very important question:

What needs to be used?

Maybe there’s a little roasted squash left from Thursday’s Autumn Harvest Rice Bowl. Maybe you’ve got some carrots, zucchini, corn, peppers, or onions hanging around from earlier in the week.

And maybe there’s some cooked rice waiting in the refrigerator.

That’s dinner.

This Harvest Vegetable Fried Rice is designed for exactly those moments. It doesn’t require a specific collection of vegetables. It simply gives all those little leftovers somewhere to go.

The result is a quick, colorful skillet meal that’s inexpensive, filling, and a whole lot better than throwing good food away.

It’s Waste Not, Want Not in a bowl—or, in this case, a skillet. 🍚🌾

simplegoodfood's avatarsimplegoodfood

Harvest Vegetable Fried Rice

Give leftover vegetables and cooked rice a delicious second life with this easy one-skillet fried rice.
Print Recipe Pin Recipe
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 315
Ingredients Method Notes

Ingredients
  

  • 3 cups cold cooked rice
  • 2 cups mixed leftover vegetables chopped into bite-sized pieces
  • 2 large eggs
  • 1/2 small onion diced
  • 1 tablespoon olive oil
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 2 green onions sliced
  • 1 tablespoon chopped fresh parsley optional
Good vegetables to use:
  • Roasted carrots
  • Corn
  • Zucchini
  • Peppers
  • Green beans
  • Peas
  • Mushrooms
  • Roasted squash or sweet potatoes
  • Cooked broccoli

Method
 

Prepare the rice.
  1. Break up any clumps in the cold cooked rice with your fingers or a fork. Cold rice works particularly well because it is less likely to become mushy in the skillet.
Cook the eggs.
  1. Heat a large skillet or electric skillet over medium heat. Add about half of the olive oil. Beat the eggs lightly, add them to the skillet, and gently scramble until just cooked. Transfer them to a plate.
Sauté the onion.
  1. Add the remaining olive oil to the skillet. Add the diced onion and cook for 2–3 minutes, until softened.
Add the vegetables.
  1. Stir in the leftover vegetables and cook for 2–4 minutes, depending on how firm they are. Since most of the vegetables are already cooked, you’re simply heating and lightly browning them.
Add the rice.
  1. Add the cold rice to the skillet. Stir and toss everything together. Cook for about 4–5 minutes, allowing the rice to heat through and pick up a little color.
Season.
  1. Stir in the soy sauce, sesame oil, garlic powder, and black pepper.
Return the eggs.
  1. Add the cooked eggs back to the skillet and gently stir them into the rice and vegetables.
Finish.
  1. Sprinkle with sliced green onions and fresh parsley, if using. Taste and add a little more soy sauce if needed.

Notes

🌾 The Beauty of Leftovers
This recipe doesn’t have a “correct” vegetable list.
That’s intentional.
If you have a cup of leftover roasted vegetables and half a cup of something else, use them.
If your vegetables are already seasoned, that’s fine.
If they’re a little soft, that’s okay, too. Fried rice is an excellent place for vegetables that aren’t quite at their fresh-from-the-garden best anymore.
The goal is to use them while they’re still good, not wait until they’re perfect.

🥢 Make It Your Own

Want more protein?

Add:

  • Leftover cooked chicken
  • Cooked ground beef
  • Cooked pork
  • Shrimp

Want more vegetables?

Add frozen peas, corn, or carrots straight from the freezer.

Want to keep it meatless?

The eggs provide protein and make this a satisfying meatless meal.

For a little extra flavor, add fresh ginger or a small amount of minced garlic if you have it.

🏕️ Campground Kitchen Tip

This is an especially good recipe for an electric skillet because you have plenty of surface area for the rice to brown without having to juggle several pans.

It’s also a great campground meal because it turns leftovers into something that feels completely different.

Nobody needs to know that Thursday’s roasted vegetables are making a return appearance. 😉

🧊 Meal Prep Tip

If you’re intentionally making fried rice for leftovers, cool the finished rice promptly and refrigerate it in a shallow container.

When reheating, heat the portion thoroughly until steaming hot.

And remember that cooked rice should be handled just like other perishable cooked foods—don’t leave it sitting at room temperature for hours.

Posted in Miscellaneous (Unsorted), Rice Bowls

Autumn Harvest Rice Bowl

Posted on by simplegoodfood

By September, the vegetables on the table begin to change.

The bright summer zucchini and corn are still around, but now we’re starting to see winter squash, sweet potatoes, carrots, and other vegetables that seem to belong to the cooler months.

This Autumn Harvest Rice Bowl brings those flavors together in one simple meal.

Roasted vegetables are the stars here. Rice gives them a hearty base, while beef or chicken adds protein and makes the bowl satisfying enough for dinner. A simple sauce brings everything together without overpowering the vegetables.

And just like our other Build-A-Bowl recipes, you can change the personality of the meal simply by changing the seasoning and sauce.

It’s a great way to start letting your cooking move from summer toward fall—one bowl at a time. 🍂

🥣 Build Your Bowl

Base:
Cooked brown or white rice

Protein:
Cooked lean ground beef, sliced steak, or chopped chicken

Vegetables:
Roasted winter squash or sweet potatoes, carrots, and onions

Sauce:
Choose one of the Flavor Builder combinations below

Fresh Finish:
Chopped fresh parsley or green onions

Optional Toppings:
Toasted pumpkin seeds, crumbled feta, Parmesan, or sliced almonds

Make It Your Own:
Use whatever autumn vegetables are available and affordable. Butternut squash, acorn squash, sweet potatoes, carrots, onions, and even leftover roasted vegetables can all find a home here.

simplegoodfood's avatarsimplegoodfood

Autumn Harvest Rice Bowl

Roasted squash or sweet potatoes, carrots, onions, rice, and tender beef or chicken come together in this cozy fall-inspired Build-A-Bowl.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 390
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 2 cups cooked rice
  • 2 cups cooked lean beef or chicken chopped or shredded
  • 2 cups peeled and cubed butternut squash or sweet potato
  • 1 cup carrots sliced
  • 1 medium onion cut into wedges
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons chopped fresh parsley or green onions
Choose Your Flavor Builder
🌿 Herb Garden
  • 1 tablespoon olive oil
  • 1 teaspoon lemon juice
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried parsley
  • 1/4 teaspoon garlic powder
🌶️ Southwest
  • 1 tablespoon olive oil
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cumin
  • 1 tablespoon lime juice
🥢 Asian-Inspired
  • 1 tablespoon low-sodium soy sauce
  • 1 teaspoon rice vinegar
  • 1 teaspoon honey
  • 1/2 teaspoon sesame oil
🧄 Garlic Butter
  • 1 tablespoon melted butter
  • 1/4 teaspoon garlic powder
  • 1 teaspoon lemon juice
  • 1 tablespoon grated Parmesan

Method
 

Prepare the vegetables.
  1. Preheat the oven to 425°F. Cut the squash or sweet potato into small, evenly sized cubes. Slice the carrots and cut the onion into wedges.
Season.
  1. Place the vegetables on a baking sheet. Drizzle with olive oil and sprinkle with garlic powder, thyme, salt, and pepper. Toss until evenly coated.
Roast.
  1. Roast for 25–30 minutes, stirring once halfway through, until the vegetables are tender and lightly browned around the edges.
Warm the protein.
  1. While the vegetables roast, warm the cooked beef or chicken in a skillet over medium-low heat. Add a splash of water or broth if needed to keep it moist.
Prepare the Flavor Builder.
  1. Whisk together the ingredients for your chosen sauce.
Build the bowls.
  1. Divide the cooked rice among four bowls. Add the warm protein and roasted vegetables.
Finish.
  1. Drizzle each bowl with your chosen sauce and sprinkle with fresh parsley or green onions. Add your favorite optional topping.

Notes

🎨 Flavor Builder
This is where one basic bowl can head in four completely different directions.
🌿 Herb Garden
Thyme and parsley make the roasted vegetables taste like they came straight from an autumn kitchen garden.
🌶️ Southwest
A little cumin, chili powder, and lime give the sweet vegetables a savory Southwestern twist.
🥢 Asian-Inspired
Soy sauce, rice vinegar, honey, and a tiny bit of sesame oil make an especially nice contrast with roasted squash or sweet potatoes.
🧄 Garlic Butter
Rich and comforting, with Parmesan adding a little savory depth.
And if you aren’t a fan of highly spiced food, the Herb Garden or Garlic Butter versions are especially gentle.

🧺 A Good Use for Leftovers

This recipe is practically designed for leftovers.

Roasting vegetables takes a little time, so roast extra while you’re already doing it.

The next day, those vegetables can become:

  • A quick rice bowl
  • A filling for a wrap
  • A topping for a baked potato
  • An addition to scrambled eggs
  • A simple soup ingredient

That’s one of the easiest ways to put a little back without actually putting anything in a jar.

You’re simply making tonight’s cooking do some of tomorrow’s work.

🫙 Pantry Builder Connection

A well-stocked pantry isn’t just canned goods.

Rice is a pantry staple.

Frozen chicken or beef can become the protein.

Frozen vegetables can stand in for fresh.

And a few basic seasonings can completely change the flavor of the same ingredients.

The more of those building blocks you keep available, the easier it becomes to make a meal without starting from scratch.

Posted in Rice Bowls

Harvest Chicken Rice Bowl

Posted on by simplegoodfood

There is something wonderfully satisfying about a bowl built from simple ingredients.

A little rice. Some roasted vegetables. Tender chicken. A flavorful sauce. Maybe a fresh garnish to brighten everything up.

That’s all you need.

This Harvest Chicken Rice Bowl is designed to make good use of the vegetables that are still plentiful as summer winds down. Roast a big batch of vegetables, cook some rice, and add chicken—and you’ve got the makings of several easy meals.

And because this is a Build-A-Bowl recipe, there’s no single “right” flavor. The same basic ingredients can take on a completely different personality depending on the sauce or seasoning you choose.

It’s one meal.

Four different directions.

That’s practical cooking at its best.

🥣 Build Your Bowl

Base:
Cooked brown or white rice

Protein:
Cooked chicken, shredded or chopped

Vegetables:
Roasted zucchini, carrots, bell peppers, onions, or whatever seasonal vegetables you have available

Sauce:
Choose one of the Flavor Builder combinations below

Fresh Finish:
Chopped fresh parsley or green onions

Optional Toppings:
A sprinkle of Parmesan, toasted pumpkin seeds, sliced almonds, or a little crumbled feta

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Harvest Chicken Rice Bowl

There is something wonderfully satisfying about a bowl built from simple ingredients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4
Course: Dinner, Lunch
Cuisine: American
Calories: 425
Ingredients Method Notes

Ingredients
  

For the Bowls
  • 2 cups cooked rice
  • 2 cups cooked chicken chopped or shredded
  • 3 cups mixed vegetables cut into bite-sized pieces
  • 1 tablespoon olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried Italian herbs
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt or to taste
  • 2 tablespoons chopped fresh parsley or green onions
For the Sauce
  • Choose one:
Garlic Herb
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon lemon juice
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried parsley
  • Pinch of salt
Italian
  • 2 tablespoons Italian dressing
  • 1 tablespoon grated Parmesan
Maple Dijon
  • 1 tablespoon Dijon mustard
  • 1 tablespoon pure maple syrup
  • 1 teaspoon olive oil
  • 1 teaspoon water
Lemon Pepper
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon lemon zest
  • 1/4 teaspoon black pepper

Method
 

Roast the vegetables.
  1. Preheat the oven to 425°F. Toss the vegetables with olive oil, garlic powder, Italian herbs, salt, and pepper. Spread them in a single layer on a baking sheet.
Roast until tender.
  1. Roast for 20–25 minutes, stirring once halfway through, until the vegetables are tender and lightly browned.
Prepare the chicken.
  1. While the vegetables roast, warm the cooked chicken in a skillet over medium-low heat or in the microwave until heated through.
Prepare your sauce.
  1. Whisk together the ingredients for your chosen Flavor Builder.
Build the bowls.
  1. Divide the cooked rice among four bowls. Add the warm chicken and roasted vegetables.
Finish.
  1. Drizzle with your chosen sauce and sprinkle with fresh parsley or green onions. Add any optional toppings you like.

Notes

🎨 Flavor Builder
Here’s where the fun starts.
🌿 Garlic Herb
Cool, creamy, and fresh. The Greek-yogurt sauce works especially well with roasted carrots and zucchini.
🇮🇹 Italian
Italian dressing and Parmesan give the bowl a savory, familiar flavor that’s especially good with peppers, onions, and zucchini.
🍁 Maple Dijon
A little sweet, a little tangy, and wonderful with roasted carrots and sweet potatoes.
🍋 Lemon Pepper
Bright and fresh, with enough acidity to keep the bowl from feeling heavy.
Same chicken. Same rice. Same roasted vegetables. Completely different dinner.

Make It Your Own:
Use the vegetables you already have. This is a bowl, not a rigid recipe. A little more chicken, a different vegetable, or a different sauce can turn the same basic ingredients into an entirely new meal.

🧊 Meal-Prep Friendly

This is a terrific recipe for using a little planned leftovers.

If you’re already roasting vegetables for dinner, roast extra.

If you’re cooking chicken, cook enough for another meal.

And if you’re making rice, make a little more than you need.

Store the components separately in the refrigerator and assemble bowls as needed.

For best quality, keep the sauce separate until you’re ready to eat.

🌾 Pantry Builder Connection

This bowl also shows why putting food back doesn’t have to mean everything goes into a jar.

A container of cooked rice in the freezer, a package of cooked chicken, or a bag of frozen vegetables can all become part of tomorrow’s dinner.

A practical pantry isn’t just what’s sitting on a shelf. It’s the food you’ve prepared and stored wisely so you have options when you need them.