In continuing our favorite recipes for fall, I share with you today a Harvest Grain Bowl full of veggies and other good eats to keep you full while you enjoy the fall activities here in Woodcrest!
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
Step 1
Preheat oven to 425 degrees F. On a large, parchment-lined baking sheet, mix Brussels sprouts, sweet potato, and red onion with 1 tbsp olive oil. Season with salt, pepper, and thyme. Bake until vegetables are tender, 25-30 minutes.
Step 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.
Step 3
In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c. prepared dressing to the salad and toss.
Step 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.
Please Note: This yields 4 servings so it’s great if you also are a meal planner!
I hope you enjoy this as much as I do when have it before excursions to classes or a night out at Tight Ends. As always, if you enjoy this recipe, feel free to bring me a serving!
See you next week!
~ Daisy