Ingredients
- 3 cups cooked brown rice
- 450g brussels sprouts, halved
- 1 red onion, sliced
- 2 sweet potatoes, cubed
- 2 Tbsp olive oil, divided
- 1 tsp dried thyme
- Salt and pepper
- 3 cups grilled chicken, sliced
- 2 cups finely sliced kale/spinach
- ½ cup dried cranberries
- ½ cup sliced almonds
- ¼ cup grated parmesan
- ¼ cup apple cider
- ⅛ cup apple cider vinegar
- ⅔ cup olive oil
- 1 Tbsp Dijon mustard
- 1 tsp honey
- Salt and pepper
Instructions
- Put the brown rice on to cook, and preheat oven to 180°C.
- In a roasting dish, mix brussels sprouts, sweet potatoes, onion and olive oil.
- Season with salt, pepper and thyme, then bake until veggies are tender (25-30 min).
- While the veggies are cooking, mix the vinaigrette and cook the chicken.
- In a medium bowl, mix the kale/spinach, cranberries, almonds and ⅓ cup of the vinaigrette.
- Once everything is cooked, assemble the bowls: rice, chicken, roast veggies and salad, sprinkled with parmesan and with some more dressing drizzled over.
Serves 4.
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