Description
This Harvest Bowl is a vibrant and wholesome meal featuring roasted Brussels sprouts, sweet potatoes, and red onions, paired with a refreshing apple cider vinaigrette, kale salad with cranberries and almonds, grilled chicken, and brown rice. Perfect for a nutritious lunch or dinner that balances savory roasted vegetables, tender chicken, and a tangy, sweet dressing.
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 your oven to 425°F. On a large baking sheet lined with parchment paper, toss the Brussels sprouts, sweet potato cubes, and sliced red onion with 1 tablespoon olive oil, dried thyme, kosher salt, and freshly ground black pepper. Spread evenly and roast in the oven for 25-30 minutes until the vegetables are tender and caramelized.
- Prepare the Vinaigrette. While the vegetables roast, combine apple cider, apple cider vinegar, olive oil, minced shallot, Dijon mustard, and honey in a large bowl. Whisk everything together until smooth and emulsified. Season with kosher salt and black pepper to taste.
- Make the Kale Salad. In a medium bowl, mix the finely sliced kale with dried cranberries and sliced almonds. Pour in about 1/3 cup of the prepared vinaigrette and toss to coat the salad evenly.
- Assemble the Harvest Bowls. Start with 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 dressed kale salad, and 1 cup of sliced grilled chicken. Drizzle additional vinaigrette on top if desired, garnish with shaved Parmesan, and serve immediately.
Notes
- You can prepare the dressing in advance and store it in the refrigerator for up to 3 days.
- Use leftover grilled chicken or substitute with roasted turkey or tofu for a vegetarian option.
- To save time, roast all vegetables on one tray but ensure they are spaced out for even cooking.
- For extra crunch, lightly toast the sliced almonds before adding to the salad.
- Adjust honey in the vinaigrette to taste for more or less sweetness.
Nutrition
- Serving Size: 1 bowl (approximately 1/4 of recipe)
- Calories: 520 kcal
- Sugar: 10 g
- Sodium: 350 mg
- Fat: 28 g
- Saturated Fat: 5 g
- Unsaturated Fat: 22 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 7 g
- Protein: 32 g
- Cholesterol: 70 mg
