October 12, 2020

Hey All!

I kind of just wanted a taste of Thanksgiving without having to make the whole "sha-bang". Plus it is only early October so I don't want to rush it. I thought of an easy way to take care of the craving all while imagining I was at Thanksgiving dinner. I didn't have turkey but chicken worked just fine and the entire time I was eating I thought, "Why haven't I thought of this before?" This Harvest Bowl will let a ton of fall ingredients come together and make a wholesome, hearty meal for you and the family!

Enjoy!
Marzee

Email Marzee
GopherArchives

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:
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.

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.

In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.

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.

Yield: 4 servings
Category: main course