Harvest Bowls

• servings: 4 servings
• active time: 20 minutes
• total time: 1 hour

Ingredients

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

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.

Nutrition

• Calories: 1071
• Total Fat: 69 g
• Saturated Fat: 13 g
• Trans Fat: 0 g
• Cholesterol: 85 mg
• Sodium: 1383 mg
• Total Carbohydrate: 70 g
• Dietary Fiber: 13 g
• Total Sugars: 21 g
• Protein: 35 g