Autumn Harvest Bowl
You'll fall in love with the Autumn Harvest Bowl made with tasty grains, chicken, sweet potatoes, apples, and more. Perfect for the fall and winter months for a nutrious meal prep lunch or dinner.
Ingredients
For the Bowl:
- 1 lb chicken cooked according to preference, we recommend blackened chicken
- 1 lb sweet potatoes we recomend cooking the sweet potatoes in the air fryer
- 8 cups kale washed and shredded, not packed
- ½ cup chopped roasted almonds I used honey roasted
- 4 oz goat cheese crumbled, see note 1
- 2 medium apples Honey crisp, or gala work great with this recipe. Or you can substitute for pears.
For the Rice:
- 1 cup wild rice uncooked
- 1 ¾ cup water
For the Brussels Sprouts:
- 1 lb brussels sprouts
- 1 Tablespoon olive oil
- 1 teaspoon salt
- a few twists black pepper
- 1 ½ Tablespoons maple syrup
- 1 ½ Tablespoons balsamic vinegar
Balsamic Vinaigrette:
- ¼ cup olive oil extra virgin
- 2 Tablespoons balsamic vinegar
- 1 teaspoons maple syrup or honey, see note 2
- ½ teaspoon dijon mustard
- ½ garlic clove minced
- ¼ teaspoon salt or to taste
- a few twists black pepper
Instructions
- Preheat oven to 400° F.
Rice:
- Rinse wild rice then place in a pot with the 1 ¾ cup water. Place lid on top and bring to a boil. Turn down to low and simmer for 35 minutes, keeping the lid on. Then remove from heat, and keep the lid on an additional 10 minutes. Fluff with a fork and serve!
- While the rice cooks, prepare your chicken and sweet potatoes.
Brussels Sprouts:
- While the rice cooks also make the maple roasted brussels sprouts. Trim the ends and cut in half lengthwise. Place in a bowl and toss with olive oil. Add the salt and pepper and toss again to combine. Add the maple syrup and balsamic vinegar and toss one last time to combine. Place brussels sprouts cut side down on a baking sheet and drizzle any extra sauce over the top. Bake for 22 minutes or until tender and starting to crisp on the top.
Balsamic Vinaigrette:
- Place olive oil, balsamic vinegar, maple syrup, dijon, garlic, salt and pepper together in a jar. Screw the lid on tightly and shake vigorously until emulsified, at least 30 seconds.
Assemble the Autumn Harvest Bowl:
- Place 2 cups of kale at the bottom of a large bowl. Add cooked chicken, sweet potatoes, wild rice, brussels sprouts, roasted almond and goat cheese. Top the whole thing with balsamic vinaigrette and toss to combine. Enjoy!!
Video
Notes
- You can buy crumbled goat cheese or use a fork to crumble it yourself. Just make sure it's nice and cold or it melts more than crumbles.
- I personally like my balsamic vinaigrette to be less sweet. For a sweeter vinaigrette, add up to 1 ½ Tablespoons maple syrup, or to taste.
- Feel free to add less syrup to the brussels sprouts for a lower sugar dish. My kids like how to syrup cuts the bitterness of the sprouts.
- The chicken, sweet potatoes, rice, brussels sprouts and balsamic vinaigrette can all be made ahead of time, making this amazing for meal prep. The only thing you'd need to do before serving is assemble.
- Other delicious things to try on the bowl: butter nut squash, fresh corn cut off the cob, asparagus, pears, sunflower seeds and more.
Nutrition
Serving: 1 large bowlCalories: 626kcalCarbohydrates: 63gProtein: 25gFat: 33gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 54mgSodium: 971mgPotassium: 1078mgFiber: 11gSugar: 23gVitamin A: 14956IUVitamin C: 123mgCalcium: 240mgIron: 4mg
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