Harvest Bowls

Grain bowls are a classic weeknight dinner I turn to again and again, and when the weather starts to cool, this harvest bowl is a regular in my rotation. With sliced grilled chicken, roasted Brussels sprouts and sweet potatoes, a kale and Parmesan salad, all on top of brown rice. It’s filling, healthy without being boring, and filled with plenty of seasonal fall produce.

This combo of flavors and textures is perfect to me as-is, but feel free to shake things up by adding your favorite roasted veggies and protein (roasted chickpeas are always a great idea). The one thing don’t suggest skipping? The apple cider vinegar-based dressing.

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