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–+ servings

Fall Veggie & Chicken Bowl

Fall vegetables and grilled chicken create a festival fall meal! (Can also be prepared as vegetarian)
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Method

Ingredients
  

DRESSING
  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2/3 cup olive oil
  • 1/2 onion minced
  • 1 tbsp mustard
  • 1 tsp honey
  • salt and pepper to taste
BOWLS
  • 1 lb Brussels sprouts or broccoli trimmed and chopped into small sizes
  • 1 onion thinly sliced
  • 2 sweet potatoes peeled and cubed
  • 2 tbsp olive oil divided
  • 1 tsp dried thyme
  • salt and pepper to taste
  • 3 cups sliced grilled chicken optional - this can be a vegetarian dish!
  • 2 cups finely sliced kale
  • 1/2 cup dried cranberries optional
  • 1/2 cup sliced almonds optional
  • 3 cups cooked rice

Method
 

  1. Preheat oven to 425. Line large baking sheet with parchment, mix Brussels sprouts or broccoli, sweet potato and onion with 1 tbsp olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender - about 25 minutes.
  2. Make the dressing by combining all ingredients in a bowl and set aside.
  3. Mix kale with cranberries and almonds and add 1/3 cup of the prepared dressing to the salad and toss gently.
  4. Put the bowls together - top 1 cup rice with roasted vegetables, 1/2 cup salad mixture, and 1 cup chicken. Top with a drizzle of dressing.

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