10+ Half Baked Harvest Recipes to Try for Easy and Delicious Meals

If you like cooking and experimenting in the kitchen, Half Baked Harvest has a bunch of recipes worth checking out.

This collection mixes up easy weeknight meals with dishes that feel a bit more special. Half Baked Harvest recipes always seem to hit that sweet spot between comfort and wholesome ingredients—you’ll probably want to share them with family or friends.

You’ll find options for different moods and skill levels, whether you’re in a rush or have time to play around. These recipes lean into fresh produce and bold spices to make meals that feel hearty but not heavy.

Trying out Half Baked Harvest recipes might just shake up your usual cooking routine. Why not give one a shot?

1) Cheesy Black Bean Quinoa Taco Bake

Here’s a dish for when you want something warm and filling. It brings together black beans, quinoa, gooey cheese, and a bunch of spices.

The top gets all bubbly and cheesy—honestly, it’s hard to resist.

Start by sautéing onions, bell peppers, and jalapeños for a base that smells amazing. Then, toss in beans, cooked quinoa, and a little tomato paste for depth.

Baking it in the oven lets all the flavors meld and the cheese melt just right.

This one’s a solid pick if you’re going meatless but still want something that sticks to your ribs. Top it with avocado, sour cream, or whatever you’re craving.

Ingredients

• 2 cups cooked quinoa
• 2 cups cooked black beans, rinsed
• 1/2 large onion, chopped
• 2 red bell peppers, chopped
• 2 jalapeños, seeded and chopped
• 2 tbsp tomato paste
• 2 tbsp lime juice
• 1 tsp cumin
• 1/2 tsp oregano
• 2 cups shredded cheese (cheddar or Mexican blend)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Sauté onion, peppers, and jalapeños until soft.
3. Add tomato paste, lime juice, cumin, oregano, salt, and pepper. Stir.
4. Mix in black beans and quinoa.
5. Transfer to a baking dish and cover with shredded cheese.
6. Bake for 10-15 minutes, until the cheese is melted and bubbly.

For more, check out the Cheesy Black Bean Quinoa Taco Bake recipe.

2) Spicy Honey Mustard Pretzel Chicken

This take on chicken fingers is just plain fun. The chicken gets a crunchy pretzel coating and bakes up golden in the oven.

The spicy honey mustard sauce is sweet, tangy, and has just enough heat to keep things interesting.

No frying required, so it’s way less messy. You can serve it with veggies or throw it on a salad if you want something lighter.

The sauce comes together with Dijon mustard, honey, and a pinch of cayenne.

Ingredients

• 2 pounds boneless chicken tenders
• 3 cups finely crushed salted pretzel twists
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/4 cup Dijon mustard
• 2 tablespoons honey
• 1/2 teaspoon cayenne pepper

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix pretzels, onion powder, garlic powder, and smoked paprika.
3. Dip chicken in Dijon mustard.
4. Coat with pretzel mixture.
5. Lay chicken on a baking sheet lined with parchment.
6. Bake 15-20 minutes, until golden and cooked through.
7. Stir together honey, Dijon, and cayenne for the sauce.
8. Serve chicken with the spicy honey mustard sauce.

For more, see Spicy Honey Mustard Pretzel Chicken from Half Baked Harvest.

3) Creamy Roasted Tomato Ricotta Pasta

This pasta is a go-to for when you have fresh tomatoes and want something easy. Roast cherry tomatoes with herbs until they’re soft and sweet.

Mix those tomatoes with creamy ricotta to make a sauce that feels way fancier than it is.

Crispy prosciutto on top adds a salty crunch. Altogether, it’s a rich, comforting dish that comes together fast.

It really shines in summer, but honestly, it hits the spot year-round.

Ingredients

• 2 cups cherry tomatoes
• 1 tablespoon olive oil
• Salt and pepper, to taste
• 1 teaspoon dried herbs (thyme or oregano work)
• 1 cup ricotta cheese
• 4 ounces prosciutto, sliced
• 8 ounces pasta (any kind you like)
• Fresh basil for garnish (optional)

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss tomatoes with olive oil, salt, pepper, and herbs. Roast 20 minutes.
3. Cook pasta and drain.
4. Crisp up prosciutto in a pan, then set aside.
5. Blend roasted tomatoes into a sauce and mix with ricotta.
6. Toss pasta with sauce and top with prosciutto.
7. Add basil if you want, then serve warm.

Find more in the Creamy Roasted Tomato Ricotta Pasta recipe.

4) Crispy Prosciutto Salad

This salad is super fresh and has a nice salty crunch from the prosciutto. Pair it with sweet fruits and sharp cheese, and you’ve got a salad that’s anything but boring.

Start with greens like arugula or shredded Brussels sprouts. Toss in sliced apples or pomegranate seeds for a little sweetness.

Top with crispy prosciutto and some crumbled feta or shaved manchego. The dressing is just a quick whisk of apple cider vinegar, olive oil, and Dijon.

Once you toss everything together, it’s ready for lunch or as a side.

Ingredients

• 4 ounces prosciutto
• 4 cups baby arugula or shredded Brussels sprouts
• 1 Honeycrisp apple, thinly sliced
• ½ cup pomegranate seeds
• ½ cup crumbled feta or shaved manchego
• ¼ cup candied nuts (optional)
• ¼ cup apple cider vinegar
• ¼ cup olive oil
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Lay prosciutto on a baking sheet and bake 10-12 minutes until crispy.
3. Whisk vinegar, olive oil, mustard, salt, and pepper.
4. Toss greens, apple, pomegranate, and nuts with dressing.
5. Top with prosciutto and cheese.
6. Eat right away.

More details in the Autumn Harvest Honeycrisp Apple and Feta Salad recipe.

5) Crinkle Top Brownies

These brownies are a classic for a reason. The shiny, crinkly tops look like bakery brownies, and the inside stays fudgy and rich.

Use salted butter and semi-sweet chocolate chips for the best flavor. Vanilla gives them a little extra warmth.

Let the brownies cool before you cut them, or you’ll end up with a mess (trust me, I’ve tried).

Ingredients

• 2 sticks (1 cup) salted butter
• 2 cups semi-sweet chocolate chips
• 1 1/2 cups granulated sugar
• 1 tablespoon vanilla extract
• 2 large eggs
• 1 cup all-purpose flour
• 1/4 teaspoon salt

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Melt butter and chocolate chips together.
3. Stir in sugar and vanilla.
4. Add eggs one by one, mixing well.
5. Gently fold in flour and salt.
6. Pour into a greased pan.
7. Bake 30-35 minutes, until the top is crinkly.
8. Cool before slicing.

Try this one from Half Baked Harvest if you’re craving chocolate.

6) 5-Ingredient Chocolate Dipped Peanut Butter Cookies

These cookies are about as easy as it gets. Five ingredients, one bowl, and you’ve got a batch ready in no time.

The peanut butter base is soft, and dipping them in chocolate makes them feel a little fancy.

No special equipment needed. Just mix, bake, and dip once they’re cool.

Ingredients

• 1 cup creamy peanut butter
• 1 large egg
• 1 teaspoon vanilla extract
• ½ cup sugar
• 4 ounces dark or milk chocolate

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix peanut butter, egg, vanilla, and sugar until smooth.
3. Roll dough into balls and place on a lined baking sheet.
4. Flatten gently with a fork.
5. Bake 10-12 minutes, until edges are golden.
6. Cool fully.
7. Melt chocolate and dip cookies halfway, then let set.

More in the 5-Ingredient Chocolate Dipped Peanut Butter Cookies recipe.

7) Homemade Rotisserie Chicken

You don’t need a fancy rotisserie to make amazing roast chicken at home. Just grab some simple spices and a whole chicken.

The chicken roasts slowly, so the skin gets crisp and the meat stays juicy. You’ll get way more flavor than most store-bought rotisserie chickens.

Once it’s done, let it rest before carving. Shred the meat for salads, sandwiches, or just eat it straight—no judgment.

Ingredients

• 1 whole chicken (about 4 pounds)
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 1 tablespoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh thyme, chopped

Cooking Instructions

1. Preheat oven to 375°F (190°C).
2. Rub chicken with olive oil and season with paprika, garlic powder, salt, pepper, and thyme.
3. Place on a roasting pan.
4. Roast for about 1 hour 20 minutes, or until the thickest part reaches 165°F (74°C).
5. Let it rest 10 minutes before carving.

8) Healthy-ish Chocolate Avocado Pudding

This chocolate avocado pudding comes together in minutes. Ripe avocados make it super creamy—no dairy needed.

You get that deep chocolate flavor with a gentle sweetness. There’s no cooking, just toss everything in a blender.

Blend it smooth, and you’re done. It’s a sweet treat that somehow feels a little less guilty.

Eat it plain or top with berries, nuts, or whatever you’ve got. Sometimes I add a few cacao nibs or a dollop of whipped cream if I’m feeling fancy.

Ingredients

• 2 ripe avocados
• 1/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 teaspoon vanilla extract
• Pinch of salt
• 1/4 cup almond milk (or any milk you prefer)

Cooking Instructions

1. Cut the avocados in half and remove the pits. Scoop out the flesh.

2. Add avocado, cocoa powder, maple syrup, vanilla, salt, and almond milk to a food processor.

3. Blend everything until it’s smooth and creamy, about 2-3 minutes.

4. Taste it—add more maple syrup if you want it sweeter.

5. Chill for half an hour before eating if you can wait. It’s worth it.

Inspired by half baked harvest’s easy chocolate avocado pudding.

9) Slow Cooker Chicken Curry

Making chicken curry in a slow cooker is almost too easy. Just dump in your ingredients and let it do its thing.

Turmeric, ginger, and curry powder give it that classic warmth. The chicken turns out tender and juicy after a few hours.

If you like it creamy, pour in coconut milk. Want it lighter? Stick with broth and veggies.

On a busy day, this is a lifesaver. Toss everything in before work and walk into a kitchen that smells amazing later.

Ingredients

• 2 lbs chicken thighs, boneless and skinless
• 1 cup coconut milk
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 tablespoon ginger, grated
• 2 teaspoons turmeric
• 2 teaspoons curry powder
• 1 cup chicken broth
• Salt to taste
• Fresh basil or cilantro for garnish

Cooking Instructions

1. Add chicken, onion, garlic, ginger, turmeric, curry powder, coconut milk, and broth to your slow cooker.

2. Stir everything together and add salt.

3. Cook on low for 6-7 hours or high for 3-4 hours.

4. Throw some fresh basil or cilantro on top before serving.

10) Sheet Pan Lemon Garlic Salmon

This sheet pan lemon garlic salmon is as easy as it gets. Toss salmon and baby potatoes on a pan and roast.

Lemon and garlic bring a bright, punchy flavor. Cleanup’s a breeze since it’s all on one pan.

If you’re into bold flavors, add feta and olives on top. I like this for busy nights when I want something good but don’t want to think too hard.

Roasting everything together just works. The potatoes get crispy, and the salmon stays juicy.

Ingredients

• Salmon fillets
• Baby potatoes
• Garlic cloves
• Lemon (sliced and juice)
• Butter
• Feta cheese
• Olives
• Olive oil
• Salt and pepper
• Fresh herbs (like parsley or dill)

Cooking Instructions

1. Preheat your oven to 400°F (200°C).

2. Toss the baby potatoes with a splash of olive oil, a pinch of salt, and some pepper.

3. Spread the potatoes out on a sheet pan.

4. Roast them for about 20 minutes.

5. Place the salmon fillets right on the same pan.

6. Throw on some chopped garlic, a few lemon slices, and a bit of butter over the salmon.

7. Roast everything together for another 12-15 minutes, or until the salmon flakes easily.

8. Right before serving, sprinkle feta and a handful of olives on top.