Recipe: Harvest Bowl


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.

Article: Best Harvest Bowl Recipe

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