Harvest Bowl

Every fall ingredient comes together to make one bountiful and delicious bowl.

Ingredients

For the dressing

• 1/4 cup apple cider
• 1/4 cup apple cider vinegar
• 2/3 cup extra virgin 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, thinly sliced
• 2 sweet potatoes, cut into small cubes
• 3 cups grilled chicken breast
• 2 cups kale, thinly sliced
• 1/2 cup dried cranberries
• 1/2 cup sliced almonds
• 1/2 cup shaved Parmesan cheese
• 3 cups cooked wild (or brown) rice
• 2 Tbsp extra virgin olive oil
• 1 tsp dried thyme
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Directions

1. Preheat oven to 425 degrees F. 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.