Today on Tree to Table, we're bringing all the right flavors together to make a Grain Bowl topped with a creamy maple vinaigrette. Our host, Sarah Golibart Gorman of Friendly City Foodie, is in the Explore More Discovery Museum kitchen in downtown Harrisonburg. Our EverCrisp apples add the perfect crunch to this nutritious dish.
Using a 10-pound gift box, you’ll have plenty of apples left for salads, snacks, or even a sweet pairing with roasted chicken and grains. This creamy vinaigrette is made with maple syrup, olive oil, white wine vinegar, and Dijon mustard to tie everything together with a perfect blend of sweetness and tang. Lightly season and bake roasted sweet potatoes and chicken to take this dish to the finish line. This recipe is great for meal prep or a quick, satisfying dinner. Enjoy fresh, local ingredients in a simple, delicious way.
Grain Bowl Ingredients
- 2 bunches of kale, stemmed and chopped
- 2 Evercrisp apples, cored and sliced
- ¾ cup pumpkin seeds
Creamy Maple Vinaigrette
- ¼ cup mayo
- ¼ cup olive oil
- ¼ cup maple syrup
- ¼ cup white wine vinegar
- 1 tablespoon dijon mustard
- 1 teaspoon salt
- Freshly ground black pepper
Chicken & Sweet Potatoes
- 2 large sweet potatoes, cubed
- 2 lbs chicken breasts, cubed
- Olive oil
- Salt and freshly ground black pepper
Quinoa
- 1 ½ cups quinoa
- 3 cup water
Cooking Instructions
- Add all dressing ingredients to a wide mouth pint sized mason jar or small bowl. Shake or whisk to combine. Refrigerate and let the flavors meld together as you complete the remaining steps.
- Preheat oven to 450.
- Place cubed chicken on one baking sheet and toss with 1-2 tablespoons olive oil, salt and pepper. Place cubed sweet potatoes on a second baking sheet and toss with 1-2 tablespoons olive oil, salt and pepper. Make sure the items aren’t touching or they’ll steam instead of crisp. Bake for 15-20 minutes until the chicken is fully cooked. Give everything a stir and cook until the chicken and sweet potatoes are crisp (about 5 mins). Remove from oven and set aside.
- While the chicken and potatoes are cooking, prepare the quinoa. Rinse 1 ½ cups of quinoa in a mesh sieve until the water runs clear, drain and add to a small pot with 3 cups of water and a pinch of salt. Bring to a boil over medium high heat. Reduce to a simmer and cover, cooking for 15 mins. Once water is fully absorbed, remove from heat, fluff, and set aside.
- Add the chopped kale and a few spoonfuls of the vinaigrette to a large bowl. Massage the vinaigrette onto the kale until it’s tender and fully coated. Add more dressing if the kale doesn’t seem coated enough.
- Assemble your grain bowls. You can separate them into individual containers for meal prep or add everything to one large bowl for a shared meal. Start with quinoa, then add the dressed kale, chicken, sweet potatoes, and sliced apples. Drizzle with vinaigrette and sprinkled with pumpkin seeds.
