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About the Recipe
Cozy Autumn Grain Bowls are a longtime favorite. It’s the perfect fall salad! Each bowl is loaded with fresh, seasonal ingredients that create layers of cozy flavors & satisfying textures

Ingredients
2 cups cooked wild rice (ready steam bag rice combos work great)
2 cups cooked quinoa
1–2 cups shredded Rotisserie chicken
1 large sweet potato, diced into ½-inch cubes
1 tablespoon olive oil
2 teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon ground cinnamon
½ teaspoon kosher salt
1 bunch kale, finely chopped
1 large apple, diced into ½-inch cubes
1 small red onion, finely diced
½ cup chopped walnuts or pecans
½ cup shredded smoked gouda or sharp white cheddar
for the Cinnamon Maple Balsamic Vinaigrette:
½ cup extra virgin olive oil
¼ cup good aged balsamic vinegar
1 ½ tablespoons pure maple syrup
1 clove garlic
heaping ½ teaspoon ground cinnamon
½ teaspoon kosher salt
½ teaspoon ground black pepper
heaping ½ teaspoon finely chopped fresh rosemary
heaping ½ teaspoon finely chopped fresh thyme
Preparation
Prep: Preheat the oven to 425 degrees F. Line a large baking sheet with parchment paper and set aside.
Roast the sweet potatoes: Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, & kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender & crispy around the edges. Remove from the oven and set aside.
Cook the wild rice & quinoa according to package directions.
Make the cinnamon vinaigrette: Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt, & ground black pepper to a blender or food processor. Blend until emulsified & creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.
Other prep: Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, & chop the nuts.
Assemble the grain bowls: Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.
Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!
*Pro tip: portion out each serving for easy on the go lunches