Ingredients:

  • 1 lb butternut squash, cubed 1/2 inch
  • 1/2 lb Brussels sprouts, halved
  • 1 large (200g) sweet potato, cubed 1/2 inch
  • 2 tbsp avocado oil
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 2 cups cooked quinoa or wild rice blend
  • 4 cups chopped kale or baby spinach
  • 1/4 cup dried cranberries
  • 1/4 cup pepitas
  • 3 tbsp balsamic vinegar
  • 2 tbsp maple syrup
  • 1 tbsp Dijon mustard
  • 1/4 cup extra virgin olive oil
  • 1 clove minced garlic
  • 1 lb chicken breast, sliced into thin strips
  • 1 tbsp olive oil

Instructions:

  1. Preheat oven to 400°F (200°C). Toss cubed squash, sweet potato, and Brussels sprouts on a baking sheet with avocado oil, garlic powder, salt, and pepper. Spread in a single layer and roast for 25-30 minutes, tossing halfway through, until edges are caramelized.
  2. Heat 1 tbsp olive oil in a skillet over medium-high heat. Season chicken strips with salt and pepper, then sear for 3-5 minutes per side until golden brown and cooked through. Let rest for 3 minutes before slicing.
  3. Whisk together balsamic vinegar, maple syrup, Dijon mustard, and minced garlic in a small jar or bowl. Slowly stream in the extra virgin olive oil while whisking constantly until the dressing is glossy and thickened.
  4. In a large bowl, toss chopped kale with 2 tbsp of the prepared dressing and massage with hands for 60 seconds to soften the leaves.
  5. Assemble the bowls by dividing the massaged kale and cooked grains among four bowls. Top with roasted vegetables and sliced chicken. Garnish with dried cranberries and pepitas, then drizzle with the remaining balsamic dressing.