I created this warm bowl for dinners this week and haven't wanted anything since!! It is SUCH a great combo of flavors and so freakin easy to meal prep and heat up during the week. And it's healthy to boot. Total win! Side note, this was my first time whipping up my own vinaigrette, and it was SO delicious. I was out of dijon mustard so I had to get creative, and I'm pretty impressed with the outcome. I think it's what makes the whole bowl shine, and I can see this used as a marinade or dressing for so many other recipes! I ran out of pecans which I was going to chop and add to this bowl for crunch, and I think that would be a good addition! I also added it over some kale one day as a salad, and one day there was some goat cheese in it. Yum!
Note: this made about 4 bowls across the week, with some leftovers for another 1/2 bowl at the end of the week. For leftovers, I warmed up all the ingredients except the apple and the dressing.
Ingredients:
For the Bowl:
Chicken, grilled and sliced (I used 2 bags of pre-grilled chicken to make this easier)
2 crowns broccoli, cut into bite size pieces
2 large sweet potatoes, peeled and cubed
4 portobello mushrooms
2 cups wild rice and quinoa mixture, cooked according to package directions (I used 1/2 cup warmed rice in each bowl)
2 sweet crisp apples, peeled and cubed (I used 1/2 an apple in each bowl)
EVOO
For the Dressing:
5 tbsp EVOO
2 tbsp white vinegar
1 tbsp shaoxing wine
1 tsp mustard powder
1 medium shallot, minced
1 stalk rosemary leaves, minced
5 stalks thyme leaves
Salt and pepper to taste
1/2 tbsp fig jam
Instructions:
1. Toss the broccoli, sweet potatoes, and mushrooms in EVOO and roast until tender at 350. I made sure the sweet potatoes really caramelized on each side before pulling them out to add extra flavor.
2. Whisk all dressing ingredients together and set aside.
3. Combine all ingredients and devour :)
