Recipe: Harvest Bowl

Posted on 10-20-2017 by KJ in CFM

 

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

  1. 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.
  2. 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.
  3. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
  4. 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.