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Fall grain bowl is in a white bowl on a marble counter top. Rainbow microgreens surround the bowl with a side of dressing in the background.
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Fall Grain Bowl with Roasted Chicken and Rainbow Microgreens

Prep Time20 minutes
Course: Entree
Cuisine: American
Keyword: Cinnamon, Fall Recipes, grain bowl, Maple Syrup, quinoa, Winter Squash
Servings: 2
Calories: 510kcal

Ingredients

Grain Bowl

  • 2 cup power greens
  • 1 cup shredded roasted chicken
  • 2 cups cooked quinoa
  • 1 cup diced roasted butternut squash
  • 1 Honeycrisp apple, sliced
  • 2 tbsp dried cranberries
  • 1 tbsp chopped pecans
  • ¼ cup rainbow microgreens

Orange Cinnamon Maple Vinaigrette

  • 2 tbsp olive oil
  • 1 tbsp white wine vinegar
  • 2 tbsp orange juice
  • 1 tsp orange zest
  • 1 tsp maple syrup
  • ⅛ tsp ground cinnamon
  • ¼ tsp kosher salt

Instructions

Orange Cinnamon Maple Vinaigrette

  • Place olive oil in a medium bowl. Whisk in the orange juice, orange zest, and white wine vinegar.
  • Slowly whisk in the maple syrup, cinnamon, and salt until combined.
  • Alternately, place all ingredients in a small mason jar, seal the lid and shake until combined.

Assemble the Grain Bowls

  • Place the power greens and ½ the microgreens in the bottom of each bowl or on a plate. Top each with 1/2 cup of quinoa.
  • Arrange the chicken, squash, and apple slices on top of the quinoa.
  • Add the cranberries, pecans and the rest of the microgreens on top. Drizzle each bowl with ½ the dressing.

Nutrition

Serving: 450g | Calories: 510kcal | Carbohydrates: 56g | Protein: 28g | Fat: 21g | Saturated Fat: 3.5g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 3g | Cholesterol: 60mg | Sodium: 200mg | Potassium: 950mg | Fiber: 10g | Sugar: 21g | Vitamin C: 30mg | Calcium: 190mg | Iron: 3mg