Description
Discover delicious Fall recipes for Autumn Grain Bowls and take your lunch game to the next level! Easy, healthy, and packed with seasonal flavors.
Ingredients
Scale
- 2 cups cooked wild rice (see Recipe Notes)
- 2 cups cooked quinoa (see Recipe Notes)
- 1–2 cups shredded Rotisserie chicken or poached chicken (see Recipe Notes)
- 1 large sweet potato, diced into ½-inch cubes
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
- 1 bunch kale, destemmed and finely chopped
- 1 large apple, diced into ½-inch cubes
- 1 small red onion, finely diced
- ½ cup chopped walnuts or pecans
- ½ cup shredded smoked gouda or sharp white cheddar
- ½ cup extra virgin olive oil
- ¼ cup good aged balsamic vinegar
- 1 ½ tablespoons pure maple syrup
- 1 clove garlic
- Heaping ½ teaspoon ground cinnamon
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
- Heaping ½ teaspoon finely chopped fresh rosemary
- Heaping ½ teaspoon finely chopped fresh thyme
Instructions
- Step 1: Preheat the oven to 425 degrees F. Cook the wild rice and quinoa according to package directions. Line a large baking sheet with parchment paper and set aside.
- Step 2: Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, and kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender and crispy around the edges. Remove from the oven and set aside.
- Step 3: Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, and ground black pepper to a blender or food processor. Blend until emulsified and creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.
- Step 4: Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, and chop the nuts.
- Step 5: Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green and softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.
- Step 6: Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!
Notes
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Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg