Every fall ingredient comes together to make one bountiful and delicious bowl.
TOTAL TIME:
PREP:
LEVEL: EASY
SERVES: 4 SERVINGS
INGREDIENTS
FOR THE DRESSING
- 1/4 c. apple cider
- 1/4 c. apple cider vinegar
- 2/3 c. olive oil
- 1/2 shallot, minced
- 1 tbsp. Dijon mustard
- 1 tsp. honey
- kosher salt
- Freshly ground black pepper
FOR THE BOWLS
- 1 lb. Brussels sprouts, trimmed and halved
- 1 red onion, sliced
- 2 sweet potatoes, cut into small cubes
- 2 tbsp. olive oil, divided
- 1 tsp. dried thyme
- kosher salt
- Freshly ground black pepper
- 3 c. sliced grilled chicken
- 2 c. finely sliced kale
- 1/2 c. dried cranberries
- 1/2 c. sliced almonds
- 1/4 c. shaved Parmesan
- 3 c. cooked brown rice
DIRECTIONS
- Preheat oven to 425. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
- Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
- In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
- Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.