Description
Harvest Bowls are a wholesome, vibrant meal perfect for autumn, featuring roasted Brussels sprouts, sweet potatoes, and red onions paired with a tangy apple cider vinaigrette, tender grilled chicken, kale salad with dried cranberries and almonds, and served over nutritious brown rice. This dish combines hearty roasted vegetables, fresh salad elements, and protein for a balanced, comforting bowl packed with flavors and textures.
Ingredients
Scale
For the Dressing
- 1/4 cup apple cider
- 1/4 cup apple cider vinegar
- 2/3 cup olive oil
- 1/2 shallot, minced
- 1 Tbsp. Dijon mustard
- 1 tsp. honey
- kosher salt, to taste
- Freshly ground black pepper, to taste
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, to taste
- Freshly ground black pepper, to taste
- 3 cups sliced grilled chicken
- 2 cups finely sliced kale
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup shaved Parmesan
- 3 cups cooked brown rice
Instructions
- Roast the Vegetables: Preheat the oven to 425°F (220°C). On a large baking sheet lined with parchment paper, combine the Brussels sprouts, sweet potato cubes, and red onion slices with 1 tablespoon of olive oil. Season with kosher salt, freshly ground black pepper, and dried thyme. Spread the vegetables evenly and roast for 25 to 30 minutes, or until tender and caramelized.
- Make the Vinaigrette: While the vegetables are roasting, prepare the dressing. In a large bowl, whisk together apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, and honey until the mixture is smooth and emulsified. Season with kosher salt and freshly ground black pepper to taste.
- Prepare the Kale Salad: In a medium bowl, toss the finely sliced kale with dried cranberries and sliced almonds. Add about 1/3 cup of the prepared vinaigrette to the salad and mix thoroughly to coat the kale and other ingredients evenly.
- Assemble the Bowls: To serve, place 1 cup of cooked brown rice as the base in each bowl. Top with 1 cup of the roasted vegetable mixture, 1/2 cup of the kale cranberry almond salad, and 1 cup of sliced grilled chicken. Drizzle with additional vinaigrette if desired, sprinkle with shaved Parmesan cheese, and serve immediately.
Notes
- To speed up prep, use pre-cut Brussels sprouts and sweet potatoes available at many grocery stores.
- Grilled chicken can be substituted with roasted turkey or tofu for variation.
- For a nut-free version, omit the sliced almonds.
- Leftover roasted vegetables and vinaigrette can be stored in airtight containers in the refrigerator for up to 3 days.
- Brown rice can be replaced with quinoa or farro for a different grain base.
Nutrition
- Serving Size: 1 bowl (approx. 450g)
- Calories: 550 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 4 g
- Unsaturated Fat: 24 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 8 g
- Protein: 35 g
- Cholesterol: 75 mg
