Fall Harvest Grain Bowls

Grain bowls are a fun way to put together a balanced lunch or dinner. The combination of flavors and colors in this bowl are super satisfying. The nuts, chicken and feta add protein while the grains, apple, kale and sweet potato add fiber. The homemade maple balsamic vinaigrette ties everything together beautifully. If you’re preparing this as a make-ahead lunch, simply layer the ingredients in a large mason jar with a tight fitting lid (starting with the dressing) and you have a perfect lunch ready to go!

1. Preheat oven to 425. Place sweet potato cubes on a baking sheet and drizzle with 1 tablespoon olive oil; season with salt and pepper and roast for 25 minutes.

2. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season chicken on both sides with salt and pepper and pan-sear for 2 minutes per side; transfer skillet to the oven (the same oven as the sweet potatoes) and bake for 15 minutes longer. Once out of the oven, allow the chicken to rest for 5 minutes before dicing.

3. Place grains into each serving bowl and top with roasted sweet potato, chicken, kale, pecans, walnuts, cranberries, feta and apple.

4. In a small bowl, combine vinaigrette ingredients.

5. Drizzle vinaigrette over each bowl and serve.

Fall Harvest Grain Bowls

Serves 4

All you need:

2 sweet potatoes, peeled and diced

1 pound organic chicken breast

Olive oil

Salt and freshly ground black pepper

2 cups cooked wild rice

2 cups cooked quinoa

1 bunch lacinato kale, stemmed and sliced

1/2 cup roasted pecan halves

1/2 cup roasted walnut halves

1/2 cup dried cranberries

1/2 cup crumbled feta cheese

1 Honeycrisp apple, diced

Dressing:

1/2 cup olive oil

1/2 cup balsamic vinegar

1/4 cup pure maple syrup

2 teaspoons Dijon mustard

Pinch cinnamon

Pinch salt

Freshly ground black pepper, to taste

All you do:

1. Preheat oven to 425. Place sweet potato cubes on a baking sheet and drizzle with 1 tablespoon olive oil; season with salt and pepper and roast for 25 minutes.
2. Heat the remaining tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season chicken on both sides with salt and pepper and pan-sear for 2 minutes per side; transfer skillet to the oven (the same oven as the sweet potatoes) and bake for 15 minutes longer. Once out of the oven, allow the chicken to rest for 5 minutes before dicing.
3. Place grains into each serving bowl and top with roasted sweet potato, chicken, kale, pecans, walnuts, cranberries, feta and apple.
4. In a small bowl, combine vinaigrette ingredients.
5. Drizzle vinaigrette over each bowl and serve.