Description
Delicious and wholesome Harvest Bowls featuring roasted Brussels sprouts, sweet potatoes, and red onions, served over brown rice with grilled chicken, kale salad with cranberries and almonds, and a tangy apple cider vinaigrette. Perfect for a nutritious and satisfying weeknight meal.
Ingredients
Scale
For the Vinaigrette
- 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 Roasted Vegetables
- 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
- Salt and pepper, to taste
For the Salad and Bowl Assembly
- 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
- Preheat and Roast Vegetables: Preheat your oven to 425°F. On a large baking sheet lined with parchment paper, combine the Brussels sprouts, sweet potato cubes, and sliced red onion. Drizzle with 1 tablespoon of olive oil and season with kosher salt, freshly ground black pepper, and dried thyme. Toss everything to coat evenly and roast in the oven until the vegetables are tender and caramelized, about 25-30 minutes.
- Prepare the Vinaigrette: While the vegetables roast, whisk together the apple cider, apple cider vinegar, 2/3 cup olive oil, minced shallot, Dijon mustard, and honey in a large bowl until fully emulsified. Season the vinaigrette with salt and freshly ground black pepper to taste.
- Make the Kale Salad: In a medium bowl, combine the finely sliced kale, dried cranberries, and sliced almonds. Add about 1/3 cup of the prepared vinaigrette and toss the salad to coat the kale and mix the ingredients well.
- Assemble the Harvest Bowls: Start by layering 1 cup of cooked brown rice in each bowl. Top with 1 cup of the roasted vegetable mixture followed by 1/2 cup of the kale salad. Add 1 cup of sliced grilled chicken to each bowl. Finish with a drizzle of the remaining vinaigrette and a sprinkle of shaved Parmesan cheese for extra flavor before serving.
Notes
- These harvest bowls combine chicken and seasonal veggies for a healthy and easy weeknight dinner or lunch.
- You can substitute the grilled chicken with tofu or chickpeas for a vegetarian option.
- For extra crunch, toast the almonds lightly before adding to the salad.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl (approximate)
- Calories: 1071
- Sugar: 21 g
- Sodium: 1383 mg
- Fat: 69 g
- Saturated Fat: 13 g
- Unsaturated Fat: 56 g
- Trans Fat: 0 g
- Carbohydrates: 70 g
- Fiber: 13 g
- Protein: 35 g
- Cholesterol: 85 mg
