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Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette
Enjoy a warm, hearty bowl combining roasted sweet potatoes, grains, chicken, and a flavorful maple cinnamon vinaigrette for a perfect fall meal.
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Prep Time
15
minutes
mins
Cook Time
25
minutes
mins
Total Time
40
minutes
mins
Course
Main Course
Cuisine
American
Servings
4
servings
Calories
650
kcal
Ingredients
Grains
2
cups
cooked wild rice
see Recipe Notes
2
cups
cooked quinoa
see Recipe Notes
Protein
1-2
cups
shredded Rotisserie or poached chicken
see Recipe Notes
Vegetables & Fruits
1
large
sweet potato
diced into ½-inch cubes
1
large
apple
diced into ½-inch cubes
1
small
red onion
finely diced
Greens & Nuts
1
bunch
kale
destemmed and finely chopped
½
cup
chopped walnuts or pecans
½
cup
shredded smoked gouda or sharp white cheddar
Dressing & Flavorings
½
cup
extra virgin olive oil
¼
cup
good aged balsamic vinegar
1.5
tablespoons
pure maple syrup
1
clove
garlic
½
teaspoon
ground cinnamon
heaping
½
teaspoon
kosher salt
½
teaspoon
ground black pepper
½
teaspoon
finely chopped fresh rosemary
heaping
½
teaspoon
finely chopped fresh thyme
heaping
Instructions
Preheat oven to 425°F (220°C). Roast diced sweet potatoes with oil and spices for 20-25 minutes until tender and crispy.
Blend olive oil, balsamic, maple syrup, garlic, cinnamon, salt, pepper, and herbs until emulsified to make the vinaigrette. Chill and store.
Prepare grains and shred chicken. Massage kale with vinaigrette until softened. Dice apple and onion, shred cheese, and chop nuts.
Combine kale, grains, sweet potatoes, chicken, onion, apple, cheese, and nuts in a bowl. Toss with more vinaigrette to serve.
Notes
These bowls are versatile and can be enjoyed warm, at room temperature, or cold. Prepare ahead for easy meals.
Keyword
grain bowl