Harvest Bowls

 

Ingredients

For the dressing

• 1/4 c. 

  apple cider

• 1/4 c. 

  apple cider vinegar

• 2/3 c. 

  olive oil

• 1/2 

  shallot, minced

• 1 Tbsp. 

  Dijon mustard

• 1 tsp. 

  honey

• kosher salt

• Freshly ground black pepper

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

• Freshly ground black pepper

• 3 c. 

  sliced grilled chicken

• 2 c. 

  finely sliced kale

• 1/2 c. 

  dried cranberries

• 1/2 c. 

  sliced almonds

• 1/4 c. 

  shaved Parmesan

• 3 c. 

  cooked brown rice

Directions

1. Preheat oven to 425. 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.