Cooked - Harvest Bowls

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Harvest Bowls

4.0

¼ c. apple cider

¼ c. apple cider vinegar

⅔ c. olive oil

½ shallot, minced

1 tbsp. Dijon mustard

1 tsp. honey

Kosher salt

Freshly ground black pepper

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

½ c. dried cranberries

½ c. sliced almonds

¼ c. shaved Parmesan

3 c. cooked brown rice

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 ⅓ c prepared dressing to the salad and toss.
Assemble bowls: top 1 cup rice with 1 cup roasted vegetables, ½ cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.

Course🍽️Main Course

Diets🌾Gluten-free...

Category🥣Bowl

Cuisine🇺🇸American

Occasions📆Everyday🔪Meal Prep

Season🍂Fall

DifficultyEasy ⏰ 45m

Created 90 weeks ago

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