Fall Harvest Bowl

This one is perfect for work day lunches, whether you work from home or not!

Also a great option if you’re sending college/university aged kids off on their own. Put this together next time they’re home and send them back to school with a hearty week of meals.

Prepare once and enjoy all week long! Not only is it more economical than your cafeteria lunch, it’s full of flavour and possibilities! You can mix and match most of the ingredients in this bowl.

Ingredients for the Bowl

  • 1 1/2 c wild rice blend (can also use white or brown rice)

  • 2 2/3 c chicken broth

  • 2 tbsp unsalted butter

  • 1 1/2 tsp kosher salt, divided

  • 1 lb. Brussels sprouts cut in half (can also use broccoli)

  • 2 small sweet potatoes, cut into 1/2-inch cubes (can also use butternut squash)

  • 2 tbsp olive oil

  • 1 tsp ground black pepper

  • 1 tsp garlic powder

  • 1 tsp paprika

  • 1/4 tsp cayenne

  • 1 Red Door Ranch whole free range chicken (you’ll have lots of leftovers for another week of lunches!)

  • 2 c. fresh baby kale (can also use regular kale chopped)

  • 1 Honeycrisp apple, cored and cubed (can also use pears)

  • 1/2 c. crumbled goat cheese (can also use feta)

  • 1/4 c. roasted, salted almonds, coarsely chopped (can also use pecans)

Ingredients for the Dressing

  • 3 tbsp. balsamic vinegar

  • 2 tsp honey

  • 2 tsp Dijon mustard

  • 1 garlic clove, grated

  • 1/4 tsp. kosher salt

  • 1/4 tsp. ground black pepper

  • 1/3 c. olive oil




For the bowls: Preheat oven to 450°F.

  1. After roasting the chicken at 350F for about 25min per pound and to an internal temperature of 165F - Remove the skin and bones from the chicken. Shred or cut the meat into cubes, as desired.

  2. Place the rice in a medium saucepan with the broth, butter, and ½ teaspoon of salt. Bring the mixture to a boil over medium-high heat. Reduce the heat to low, cover, and cook until the rice is tender, 45 minutes. Remove the pot from the heat and keep the rice covered for another 15 minutes. Fluff the rice with a fork.

  3. Meanwhile, line a large baking sheet with foil. Add the Brussels sprouts and sweet potato. Drizzle the vegetables with the olive oil, tossing to coat. Sprinkle with the remaining 1 teaspoon of salt, pepper, garlic powder, paprika, and cayenne, tossing to coat. Roast until the vegetables are tender and browned, about 25 minutes, stirring halfway through.

  4. For the balsamic vinaigrette: In a mason jar, add the balsamic vinegar, honey, mustard, garlic, salt, and pepper. Place the lid on the jar and shake vigorously until the ingredients are well combined, about 15 seconds. Add the olive oil and shake the closed jar again until the dressing is well emulsified. Store in the refrigerator and shake well before using.

  5. To serve: Divide the baby kale among four bowls. Spoon on the wild rice and divide the Brussels sprouts, sweet potato, chicken, apple, goat cheese, and almonds. Drizzle with the balsamic vinaigrette.

Tip: Save the chicken bones and skin for chicken stock!