Comfort food is something we all long for at one time or another. Especially as the days become cooler, a veggie and protein packed meal can be exactly the comfort food you may be looking for. This “Buddha type bowl” has a mix of vegetables that are in season this fall. Brussel sprouts, sweet potatoes and kale are the vegetables in this bowl. Mixed with quinoa, roasted chicken, and cranberries, this bowl has got it all. It’s packed with protein and nutrients with great texture and color, fit for Fall.
There are a couple of steps to this bowl, but if you double the recipe then you’ll have your lunches prepared for a whole week. In fact, if you double the recipe, you can change it up by making both of the dressings listed in this recipe and trying them on different days. Personally I prefer the Garlic Tahini Dressing, but if you’re a lemon fan, try the Lemon Mustard Dressing.
Start by tossing the chopped chicken, brussel sprouts and sweet potatoes in olive oil and salt and pepper and bake. Line a pan with parchment paper and place the veggies on one side of the pan and the chicken on the other side. The chicken does not take as long to cook as the vegetables, so take the pan out of the oven and remove the chicken when it is done and put the pan back in the oven until veggies are done.
While baking, prepare the quinoa. We cook it with chicken broth instead of just water to give it a little more flavor.
Chop the kale in small pieces and place in a large bowl. When the vegetables are done, put them immediately into the bowl on top of the kale. Stir. This helps soften the kale for the bowl which is a little nicer to eat.
This bowl can be eaten warm or cold – maybe try both ways. Enjoy this new comfort food, the Autumn Veggie Chicken Bowl with choice of two dressings.
Autumn Veggie Chicken Bowl
A Buddha type bowl with brussel sprouts, sweet potato, kale, quinoa and chicken with a lemony mustard dressing or a garlic tahini dressing - your choice.
Ingredients
- 1 small yam (sweet potato) peeled and chopped Yams and brussels should be about equal amounts
- 2 or 3 cups brussel sprouts quartered
- 3 chicken breasts sliced thin or cubed
- 2 cups chopped kale
- salt and pepper to taste
- 3 tbsp olive oil
- 1 cup quinoa
- 2 cups chicken broth (or two cups water and 2 tsp chicken bouillon)
- 1 tbsp parsley flakes
- 1/4 cup dried cranberries or raisins optional
Lemon Mustard Dressing
- 1/3 cup olive oil
- 3 tbsp dijon mustard
- 2 tsp maple syrup
- 1 tsp fresh thyme
- 2 tbsp lemon juice
- 1 tbsp white wine vinegar or apple cider vinegar
Garlic Tahini Dressing
- 1 tbsp tahini paste (sesame paste)
- 2 tbsp fresh squeezed lemon juice
- 2 tbsp water
- 1 garlic clove
- 1/3 cup avocado oil
- 2 tbsp soya sauce
- 1 tsp honey
Instructions
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Preheat oven to 425F.
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Place quinoa and parsley flakes in pot with chicken broth and bring to a boil. Reduce to simmer and put on a lid. Cook for 15 minutes. Stir with a fork when done and set aside and let cool.
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Peel and chop sweet potato and chop brussel sprouts in quarters. Sprinkle 2 tbsps of the olive oil on veggies and salt and pepper to taste. Toss to coat veggies. Put on a parchment paper lined pan.
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Cut chicken in long thin strips. Sprinkle 1 tbsp of olive oil and salt and pepper on chicken to taste and toss until evenly coated. Place on a parchment paper lined pan. I put both the chicken and veggies on the same pan. The chicken only takes 20 min to cook and the veggies take about 30 minutes to cook. I just remove the chicken after 20 minutes and let the veggies cook for another 10+ minutes, until they are tender crisp or desired doneness.
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Wash and chop kale finely while veggies are cooking. Place in a heat proof bowl. When veggies are finished cooking, put hot veggies on top of kale and mix together. This will help soften and tenderize the kale somewhat, which is nice in the bowl. Set aside and let cool.
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Once all the cooked ingredients are done and have cooled (you could have this hot too), assemble in bowl and add desired amount of dressing. A little goes a long way. I really like the addition of the dried cranberries, you may too!
Dressing
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For both dressings, simply put the dressing ingredients in a jar and shake until well blended for your two unique dressings. The Garlic Tahini Dressing mixes better with a whisk or in a blender/magic bullet. Overall, I prefer the Garlic Tahini Dressing, but give the Lemon Mustard Dressing a try if you like lemon!!
