Ingredients – serving 4
- 2 cups cooked quinoa
- 2 chicken breasts
- 2 cups squash, cooked and cubed
- 3 tablespoons olive oil
- 6 teaspoons chili powder
- 3 teaspoons ground cumin
- 3 teaspoons ground cinnamon
- 3 bunch kale, destemmed & finely chopped
- 4 cups arugula
- 2 large apples, diced into 1 1/2-inch pieces
- 1 1/2cup shredded smoked gouda or sharp white cheddar
For the Cinnamon Maple Balsamic Vinaigrette
- 1 cup extra virgin olive oil
- 1/2 cup good aged balsamic vinegar
- 3 1/2 tablespoons pure maple syrup
- 3 cloves garlic
- 1 tsp ground cinnamon
- 1 1/2 tsp ground black pepper
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
Instructions
- Prep: Preheat the oven to 425 degrees F. Cook the quinoa according to package directions. Line a large baking sheet with parchment paper and set aside.
- Roast the squash: Place the diced squash on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, & kosher salt. Toss to combine. Roast for 20-25 minutes until the squash is fork-tender & crispy around the edges. Remove from the oven and set aside.
- Chicken: In a small saucepan, combine the orange juice, syrup, vinegar, mustard, 1/2 tsp salt, and 1/4 tsp pepper. Bring to a boil; cook until liquid is reduced to 1/2 cup, about 5 minutes. Stir in basil and orange zest. Remove from the heat; set aside. Bake chicken at 350 degrees for 20 minutes or until it reaches 165 degrees.
- Make the cinnamon vinaigrette: Meanwhile, as the squash roasts, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, & ground black pepper to a blender or food processor. Blend until emulsified & creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the herbs. Shake or stir to continue. Store in refrigerator for up to 2 weeks.
- Other prep: Meanwhile, As the squash roasts, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, dice the apple, shred the cheese & chop the nuts.
- Assemble the grain bowls: Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into kale until vibrantly green & softened. Add the brown rice, quinoa, roasted squash, shredded chicken, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.
- Serving: These grain bowls are great warm, room temperature, or cold. Enjoy!
