Autumn Grain Bowls with Maple Cinnamon Vinaigrette

These Cozy Autumn Grain Bowls are a longtime PWWB favorite. It’s honestly the perfect fall salad! Each bowl is loaded with fresh, seasonal ingredients that create layers of cozy flavors & satisfying textures.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prep: Preheat the oven to 425 degrees F. Cook the wild rice & quinoa according to package directions. Line a large baking sheet with parchment paper and set aside.

Step 2

Roast the sweet potatoes: Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, & kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender & crispy around the edges. Remove from the oven and set aside.

Step 3

Make the cinnamon vinaigrette: Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, & ground black pepper to a blender or food processor. Blend until emulsified & creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.

Step 4

Other prep: Meanwhile, as the sweet potatoes roast, 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.

Step 5

Assemble the grain bowls: 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.

Step 6

Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!