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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)
(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:
Prep:
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
- 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.
- 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.
- In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
- 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.
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