"Tasty Tuesday" @ Raider Country's Wine & Dine...September 26, 2017 (Healthy Dinner Serves 4)

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"Tasty Tuesday" Tries to bring you

"Quick & Economical"

Appetizers..Dinners..Deserts..& Cocktails

to "YOUR PLACE"
(Check out our 'Thirsty Thursday' & 'Frying Friday' too)

Today's Suggestion

Harvest Bowls

  Every fall ingredient comes together to make one bountiful and delicious bowl

Total Time: 1:00

Prep: 0:20

Level: Easy

Serves: 4 Servings

Ingredients

For the dressing

• 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

For the bowls

• 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

Directions

1. Preheat 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.
2. Meanwhile, 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.
3. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
4. Assemble 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.