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Nutritional Recipes

Harvest Bowls

Written by COA Nutrition Team On October 11, 2017

Every fall ingredient comes together to make this flavor packed, delicious bowl.


For the Dressing

  • 1/4 cup apple cider
  • 1/4 cup apple cider vinegar
  • 2/3 c. olive oil
  • 1/2 shallot, minced
  • 1 tbsp. Dijon mustard
  • 1 tsp. honey
  • Kosher salt
  • Freshly ground black pepper

For the Bowls

  • 1 lb. Brussels sprouts, trimmed and halved
  • 1 red onion, sliced
  • 2 sweet potatoes, cut into small cubes
  • 2 tbsp. olive oil, divided
  • 1 tsp. dried thyme
  • Kosher salt
  • Freshly ground black pepper
  • 3 cup sliced grilled chicken
  • 2 cup finely sliced kale
  • 1/2 cup dried cranberries
  • 1/2 cup sliced almonds
  • 1/4 cup shaved Parmesan
  • 3 cup cooked brown rice or quinoa


  1. Preheat oven to 425.
  2. On a large, parchment lined baking sheet, mix Brussels sprouts, sweet potato and red onion with 1 tbsp. olive oil. Season with salt and pepper and thyme. Bake until vegetables are tender, 25-30 minutes.
  3. Meanwhile, make the vinaigrette. In a large bowl, whisk cider, vinegar, olive oil, shallot, mustard and honey until smooth and combined. Season with salt and pepper.
  4. In a medium bowl, mix kale with cranberries and almonds. Add 1/3 c prepared dressing to the salad and toss.
  5. Assemble bowls: top 1 cup rice (or quinoa) with 1 cup roasted vegetables, 1/2 cup salad, and 1 cup chicken. Top with a drizzle of dressing and serve.

Tips of the Month MOBILE

Planning Ahead Tip of the Month

Use a “Waste Bowl”

It sounds like a silly idea to save time, but when there are lots of vegetables to prep, having a waste bowl by your side avoids extra trips to the garbage can and will save you time. If you recycle it’s even more helpful because you can select the garbage as you go, once you’re done cooking the organic garbage and the recyclable will be all separated!

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