Apple Goodness Grain Bowl


This robust and hearty grain bowl is filled with deliciously healthy ingredients and an addictive cinnamon-maple dressing – make extra!



  • 2 cups cooked brown rice
  • 2 cups cooked red quinoa
  • 1–2 cups shredded Rotisserie chicken
  • 1 large, seasoned, and roasted butternut squash or sweet potato, diced into ½-inch cubes
  • 1 tablespoon olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cinnamon
  • 1 teaspoon cumin
  • ½ teaspoon kosher salt
  • 1 bunch kale, destemmed & finely chopped
  • 1 large apple, diced into ½-inch cubes
  • 1 small red onion, finely diced
  • ½ cup chopped toasted walnuts or pecans

Cinnamon Maple Vinaigrette

  • 1/2 cup extra virgin olive oil
  • 1/4 cup good aged balsamic vinegar
  • 1 1/2 tablespoons pure maple syrup
  • 1 clove minced garlic
  • 1 teaspoon ground cinnamon
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • heaping 1/2 teaspoon finely chopped fresh rosemary
  • heaping 1/2 teaspoon finely chopped fresh thyme



  1. Preheat the oven to 425 degrees F.
  2. Cook the rice & quinoa according to package directions.
  3. Line a large baking sheet with parchment paper and set aside.
  4. Toss the cubed squash/sweet potatoes in olive oil, garlic powder, cinnamon, cumin, and salt.
  5. Then roast on parchment-lined baking sheet for about 15 minutes until tender and browned.
  6. Prep the remaining grain bowl ingredients – shred the chicken, Destem and chop the kale, finely dice the red onion, dice the apple, & chop the nuts.


  1. While the sweet potatoes roast, mix the cinnamon maple balsamic vinaigrette together.
  2. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, & ground black pepper to a blender or food processor.
  3. Blend until emulsified & creamy, about 30 seconds.
  4. Transfer to a jar or airtight container, then add in the fresh herbs.
  5. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.


  1. Place the shredded kale in a large bowl.
  2. Drizzle a little of the cinnamon balsamic vinaigrette over top.
  3. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened.
  4. Add the rice, quinoa, roasted squash, shredded chicken, red onion, apple, and nuts to the bowl.
  5. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.
  6. Serve warm or cold.