Description
This wholesome and flavorful Harvest Bowl features roasted seasonal vegetables, tender grilled chicken, and a vibrant kale salad tossed in a tangy apple cider vinaigrette. Perfect for an easy weeknight lunch or dinner, it combines the natural sweetness of sweet potatoes and dried cranberries with savory Parmesan and crunchy almonds for a satisfying and nourishing meal.
Ingredients
Scale
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
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
Salad and 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 cheese
- 3 cups cooked brown rice
Instructions
- Roast Vegetables: Preheat your oven to 425°F. On a large baking sheet lined with parchment paper, toss Brussels sprouts, sweet potato cubes, and sliced red onion with 1 tablespoon of olive oil, dried thyme, salt, and pepper. Spread them out evenly and roast in the oven for 25-30 minutes until vegetables are tender and caramelized.
- Prepare Vinaigrette: While the vegetables roast, whisk together apple cider, apple cider vinegar, 2/3 cup olive oil, minced shallot, Dijon mustard, and honey in a large bowl until smooth and emulsified. Season with kosher salt and freshly ground pepper to taste.
- Toss Kale Salad: In a medium bowl, combine finely sliced kale, dried cranberries, and sliced almonds. Add about 1/3 cup of the prepared vinaigrette and toss to coat the salad evenly.
- Assemble Harvest Bowls: Divide cooked brown rice evenly among four bowls. Top each with 1 cup of roasted vegetables, 1/2 cup of kale salad, and 3/4 cup of sliced grilled chicken. Drizzle additional vinaigrette over the bowls and finish with shaved Parmesan cheese for a flavorful garnish. Serve immediately.
Notes
- This dish is great for meal prep and can be stored refrigerated for up to 3 days.
- Feel free to substitute the grilled chicken with tofu or chickpeas for a vegetarian option.
- Adjust the amount of honey in the vinaigrette to your preferred level of sweetness.
- Use pre-cooked brown rice to save time during preparation.
Nutrition
- Serving Size: 1 bowl
- 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
