thepioneerwoman3.3
Harvest Bowls
Looking for hearty, healthy lunch idea? These harvest bowls are just the recipe for you. They're filled with chicken, veggies, apple, wild rice, and nuts.
👥 4 Servings⏱️ Prep & Cook: 1h 25m⏳ Prep: 25 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●oven
- ●pot
- ●saucepan
- ●baking sheet
📝 Preparation Steps
1
For the bowls: Preheat oven to 450°F.
2
Place the rice blend in a fine mesh sieve. Rinse the rice under water, using your hand to move the rice around for about ⏱️ 1 minute. Place the rice in a medium saucepan with the broth, butter, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, ⏱️ 45 minutes. Remove the pot from the heat and keep the rice covered for another ⏱️ 15 minutes. Fluff the rice with a fork.
3
Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about ⏱️ 25 minutes, stirring halfway through.
4
For the balsamic vinaigrette: In a mason jar, add the balsamic vinegar, honey, mustard, garlic, salt, and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about ⏱️ 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified. Store in the refrigerator and shake well before using.
5
Remove the skin and bones from the chicken. Shred or cut the meat into cubes, as desired.
6
To serve: Divide the baby kale among 4 bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken, apple, goat cheese, and almonds. Drizzle with the balsamic vinaigrette.
Nutrition Facts
calories
1130 Calories
fat Content
66 g
fiber Content
12 g
sugar Content
19 g
sodium Content
1359 mg
protein Content
53 g
trans Fat Content
0 g
cholesterol Content
146 mg
carbohydrate Content
73 g
saturated Fat Content
18 g
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