Ingredients
Grain Bowl Base
- 2 cups cooked wild rice
- 2 cups cooked quinoa
- 1–2 cups shredded rotisserie or poached chicken
- 1 bunch kale, destemmed and finely chopped
- 1 large sweet potato, diced into ½-inch cubes
- 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
Sweet Potato Roasting
- 1 tablespoon olive oil
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- ½ teaspoon kosher salt
Cinnamon Maple Balsamic Vinaigrette
- ½ cup extra virgin olive oil
- ¼ cup aged balsamic vinegar
- 1½ 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
- Prep Grains and Oven: Preheat the oven to 425°F. Cook the wild rice and quinoa according to their package directions. Line a large baking sheet with parchment paper.
- Roast Sweet Potatoes: Toss diced sweet potatoes on the prepared baking sheet with olive oil, chili powder, cumin, cinnamon, and kosher salt until evenly coated. Roast for 20-25 minutes, until fork-tender and edges are crispy. Remove from oven and set aside.
- Make Cinnamon Maple Balsamic Vinaigrette: While the sweet potatoes roast, blend olive oil, balsamic vinegar, maple syrup, garlic, cinnamon, kosher salt, and black pepper in a blender or food processor until emulsified and creamy, about 30 seconds. Transfer to a jar and stir in the chopped rosemary and thyme. Refrigerate if not using immediately.
- Prepare Remaining Ingredients: Shred chicken if using, finely chop kale, dice apple and red onion, shred cheese, and chop nuts.
- Assemble Grain Bowls: Place the kale in a large bowl and drizzle some vinaigrette over it. Massage the kale gently with your hands until softened and bright green. Add wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and nuts. Drizzle additional vinaigrette on top and toss everything together to combine.
- Serve: Enjoy the grain bowls warm, at room temperature, or cold according to preference.
Notes
- Grains: Use any favorite grains or grain blends such as brown rice or farro as alternatives. Quick-cooking or pre-cooked packets are great shortcuts.
- Make-ahead & Storage: Assemble grain bowls in advance without the diced apple to store in airtight containers in the refrigerator for up to 5 days. Add apples just before serving.
- Meal Prep Tips: Cook grains ahead of time to reduce active cooking; chop and prep all ingredients in advance to streamline bowl assembly during mealtime.
- Store diced apple submerged in water to prevent browning if prepping early; store other prepped ingredients in airtight containers with paper towel for moisture control.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Halal
