Harvest Bowl

also called harvest bowl · wild rice bowl · autumn bowl · fall harvest bowl · roast chicken and sweet potato bowl · grain bowl · buddha bowl · power bowl

The table

The wild rice goes in hot enough to soften the kale under it and take the edge off the goat cheese.
1 1/2 lb(680 g; boneless, skin on)chicken thighsroast 425°F (220°C) 25 minshred it hot, dress it hotbuild it warm
1 Tbs(15 mL)olive oil
1 tspkosher salt
1 Tbs(15 mL)cider vinegar
2 tspwhole grain mustard
1 cup(190 g; rinsed)wild ricesimmer 45 min, until the grains split
3 cups(710 mL)salted chicken broth
1 1/2 lb(680 g; in 3/4-inch cubes)sweet potatoesroast 425°F (220°C) 30 min, cut side down
2 Tbs(30 mL)olive oil
3/4 tspkosher salt
4 cups(packed)baby kale
1(cored and sliced thin)apple
3 oz(90 g; crumbled)goat cheese
1/3 cup(80 mL)balsamic vinaigrette
Tap anything to cross it off.

What to lay out

Everything the recipe asks for, sitting under the step that eats it. Tick each one as you measure it.17 things to get out.

Pans and tools

Before anything else

2roast 425°F (220°C) 25 min

3simmer 45 min, until the grains split

4roast 425°F (220°C) 30 min, cut side down

5shred it hot, dress it hot

goes in with what step 2 made

6build it warm

goes in with what steps 3, 4 and 5 made

Cooking it

Tap a step when it is done; the next one lights up.

The clock

Start to finish
at least 45 min2 of 5 steps give no time
Needs you
none given
If you get it wrong
Forgiving — the rice, the sweet potato and the chicken all hold an hour in a low oven; only the greens wilt, and they go in last

  1. simmer 45 min, until the grains split

    45 minwalk awayfrom the start

  2. roast 425°F (220°C) 30 min, cut side down

    30 minwalk awayfrom the start

  3. roast 425°F (220°C) 25 min

    25 minwalk awayfrom the start

  4. shred it hot, dress it hot

    not timed25 min in

  5. build it warm

    not timed45 min in

You'll need saucepan · sheet pan

Goes with

See how it is written
>> title: Harvest Bowl
>> category: Rice, Beans & Grains
>> tags: chicken, sweet potato, wild rice, bowl, sheet pan, autumn
>> counters: The Bowl Shop
>> aka: harvest bowl, wild rice bowl, autumn bowl, fall harvest bowl, roast chicken and sweet potato bowl, grain bowl, buddha bowl, power bowl
>> pairs-with: basic-vinaigrette
>> servings: 4
>> time: 1 hr 15 min
>> slack: forgiving — the rice, the sweet potato and the chicken all hold an hour in a low oven; only the greens wilt, and they go in last

>> step: The wild rice goes in hot enough to soften the kale under it and take the edge off the goat cheese.
A warm bowl, not a salad.

>> step: simmer 45 min, until the grains split
Simmer @wild rice{1%cup}(190 g; rinsed) in @salted chicken broth{3%cups}(710 mL) in a #saucepan{} ~simmer{45%min}, until the grains split open and curl, then drain off whatever is left.

>> step: roast 425°F (220°C) 30 min, cut side down
Roast @sweet potatoes{1 1/2%lb}(680 g; in 3/4-inch cubes) tossed with @olive oil{2%Tbs}(30 mL) and @kosher salt{3/4%tsp} on a #sheet pan{} at 425°F (220°C) ~roast{30%min}, in one layer and not stirred for the first twenty, so the faces against the pan go dark.

>> step: roast 425°F (220°C) 25 min
Roast @chicken thighs{1 1/2%lb}(680 g; boneless, skin on) rubbed with @olive oil{1%Tbs}(15 mL) and @kosher salt{1%tsp} at 425°F (220°C) ~roast{25%min}, until the skin is crisp and the juices run clear.

>> step: shred it hot, dress it hot
Pull @&(~1)chicken{} into rough shreds with two forks and toss it, still hot, with @cider vinegar{1%Tbs}(15 mL) and @whole grain mustard{2%tsp} — hot meat drinks a dressing, cold meat only sits in it.

>> step: build it warm
Spoon @&(~4)wild rice{} into four bowls, pile @&(~3)roasted sweet potato{} and @&(~1)dressed chicken{} on top, and finish with @baby kale{4%cups}(packed), @apple{1}(cored and sliced thin), @goat cheese{3%oz}(90 g; crumbled) and @balsamic vinaigrette{1/3%cup}(80 mL).