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Harvest Bowl

by Lindsay Moore

Shopping List

  • 1lb Butternut Squash, Peeld and cubed
  • 1lb Brussel Sprouts, Halved
  • 1 Red Onion, Chopped
  • 1 Tbsp Extra Virgin Olive Oil
  • ¼ to ½ Tsp Pepper
  • ¼ to ½ Tsp Kosher Salt
  • ½ Tsp Dried Thyme
  • 1 Package Brown Rice (Uncle Ben’s)
  • 1 Whole Chicken (Ingles Rotisserie)

Vinaigrette:

  • ½ Cups Apple Cider
  • ¼ Cup Apple Cider Vinegar
  • 1 Shallot, Finely Chopped
  • 1/2 Cup Extra Virgin Olive Oil
  • 2 Tbsp Dijon Mustard
  • 2 Tbsp Honey
  • ¼ tsp Fresh Ground Pepper
  • ½ Kosher Salt

Instructions

  1. Preheat Oven to 425°
  2. Place vegetables in medium/large bowl, toss with olive oil, salt and pepper, and thyme to evenly coat. Spread onto parchment-lined baking sheet.
  3. Bake for about 30 minutes or until easily pierced with a fork.
  4. Meanwhile, make vinaigrette. Place all ingredients in a mason jar and shake until combined.
  5. Pick the meat off the rotisserie chicken and break into bite sized pieces.
  6. Heat a large dutch oven or pot over medium heat, add rice. Stir in 1/2 Cup vinaigrette. Once heated, serve rice into shallow bowls.
  7. Top each bowl with a spoonful of veggies and chicken, and a drizzle of vinaigrette.
  8. Top with toasted almonds and shaved parmesan.

Enjoy!

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