Name: Harvest Bowls
Prep time: 20 min
Total time: 1 h
Yield: 4 serving(s)
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

Step 1Preheat 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.

Step 2Meanwhile, 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.

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

Step 4Assemble 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.