Fall is here, and with it comes my favorite flavors of the season!

Let’s talk about an easy, customizable meal that’s packed with nutrients and SO much flavor:
my take on a cozy autumn grain bowl.
This is for all the busy moms out there looking for a nutrient-packed, family-friendly dish that even the picky eaters will love!

What I love about this dish is how versatile it is—feel free to swap out grains, veggies, or proteins based on what you have in your fridge.

Think of it as the “choose your own adventure” of grain bowls!

Ingredients:

• 2 cups cooked wild rice

• 2 cups cooked quinoa

• 1–2 cups shredded rotisserie chicken - save yourself time and get one already cooked from the store

• 1 large sweet potato, diced into ½-inch cubes

• 1 tablespoon olive oil

• 2 teaspoons chili powder

• 1 teaspoon ground cumin

• 1 teaspoon ground cinnamon

• ½ teaspoon kosher salt

• 1 bunch kale, destemmed & finely chopped

• 1 large apple, diced into ½-inch cubes

• 1 small red onion, finely diced

• ½ cup chopped walnuts or pecans

• ½ cup shredded sharp white cheddar (or whatever cheese you want)

Dressing:

½ cup extra virgin olive oil

¼ cup good aged balsamic vinegar

1 ½ 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

How To:

Preheat oven to 425

Cook quinoa and wild rice according to package

Prep your baking sheet with parchment paper and set aside

Drizzle with olive oil and season with the chili powder, cumin, cinnamon, & kosher salt then toss to combine

Roast for 20-25 minutes, until just right (you know what you’re doing)

While those potatoes roast, mix up the cinnamon maple balsamic vinaigrette.

Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, fresh herbs & ground black pepper and emulsify (blend it, throw it in the food processor, toss it together in a mason jar and shake really hard, whatever you want) If you don’t use it all - store in the refrigerator for up to 2 weeks.

Then, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, & chop the nuts

Assemble (oddly enough, this process is important):
Place the shredded kale in a large bowl.

Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened.

Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl.

Drizzle more of the cinnamon vinaigrette over top, then toss to combine.

Perfect for meal prep or an easy dinner!