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Our healthy Nourish Bowl recipe has all the good stuff like roasted chicken, sweet potatoes, and cauliflower over wild rice with fresh apples, grapes, and a quick balsamic vinaigrette. It's ready in just 30 minutes and tastes fresh and flavorful!
I can't stop making these Nourish Bowls
I can't stop making these Nourish BowlsInspiration for this Nourish Bowl recipe comes from a bowl they have at Cafe Zupas (do you have one near you?). I love it and immediately knew I wanted to make my own from home–cuz everything is better from scratch! This bowl is very hands off as everything roasts together in the oven while you're doing literally anything else, and then it's just a fun little assembly situation at the end to build your own bowl. The combo of roasted veggies with tart apples and sweet grapes is perfection especially topped with goat cheese and pistachios. And skip the bottled dressing, this homemade balsamic vinaigrette is so yummy and quick!
It's no secret I love bowl recipes, like Egg Roll in a Bowl, Hawaiian Bowls, Fajita Bowls, Korean Ground Beef Bowls, Salmon Bowls, or Chicken Shawarma Bowl!
How to make Nourish Bowls:
Prep Dressing and Rice: Cook rice according to the package instructions. Whisk balsamic dressing ingredients together.
Prep Chicken and Veggies: In a bowl, toss sweet potato and cauliflower with olive oil and seasonings then spread onto a sheet pan. We want these roasted, so try to not make any pieces touch. Season the chicken with olive oil and seasonings then place on second sheet pan.
Cook: Bake both pans together in the oven (swap racks halfway through cooking) for about 20 minutes, or until chicken is 165°F with a meat thermometer and veggies are tender.
Assemble: Scoop ½ cup wild rice into a bowl then top with arugula, chicken, roasted veggies, sliced apples, grapes, goat cheese, and pistachios. Drizzle with the balsamic dressing and enjoy these chicken nourish bowls immediately!
Nourish Bowls (Zuppa Copycat!)
Equipment
Ingredients
Chicken and Veggies:
- 1 lb sweet potatoes, , peeled and cubed
- 12 oz cauliflower florets, (about 1 medium head cauliflower)
- 1 ½ lbs boneless skinless chicken breasts, , butterflied in half
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- salt and pepper
Bowls:
- 4 cups Baby arugula
- 2 cups cooked wild rice blend, , (or use any leftover rice)
- 1 large apple, , thinly sliced
- 1 cup red grapes, , halved
- ½ cup crumbled goat cheese
- ½ cup shelled pistachios, , (or pumpkin seeds for nut-free)
- Balsamic Vinaigrette, , for dressing
Balsamic Dressing:
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¾ teaspoon Dijon mustard
- Salt and pepper
- 1 ½ teaspoons granulated sugar
Instructions
- Make Balsamic Dressing: Whisk all ingredients until smooth. Could be made a week in advance, stored in the fridge.½ cup olive oil, ¼ cup balsamic vinegar, ¾ teaspoon Dijon mustard, Salt and pepper, 1 ½ teaspoons granulated sugar
- Cook rice according to package directions.2 cups cooked wild rice blend
- Preheat oven to 425°F (220°C).
- Season Veggies: Toss sweet potato and cauliflower with 2 Tbsp olive oil and ½ teaspoon smoked paprika, and garlic powder. Season with salt & pepper. Spread out onto a sheet pan, making sure the pieces don’t touch (so they “roast” instead of steam).1 lb sweet potatoes, 12 oz cauliflower florets, 2 Tablespoons olive oil
- Season Chicken: Rub chicken with a little olive oil and season on both sides with salt, pepper, ½ teaspoon smoked paprika, and garlic powder. Place on second sheet pan.1 ½ lbs boneless skinless chicken breasts
- Roast: Bake both pans together, (swapping racks halfway through cooking) for about 20–25 min, or until veggies are tender and chicken is cooked through (165°F internal temp).
- Assemble Bowls: Add about ½ cup cooked wild rice to a bowl, and a big spoonful of arugula. Top with chicken, roasted veggies, apple slices, grapes, goat cheese, and pistachios. Drizzle with balsamic dressing.4 cups Baby arugula, 1 large apple, 1 cup red grapes, ½ cup crumbled goat cheese, ½ cup shelled pistachios
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi – I am puzzled by the high caloric content per serving – 943kcal. I don’t see these ingredients adding up to that.
You’re right to question it! The calories mainly come from the olive oil (½ cup in the dressing plus more for roasting), goat cheese, pistachios, and rice. To lower: use less oil in the dressing, reduce the goat cheese and nuts, or use half the rice. These adjustments can easily get you around 600-700 calories per serving
This was a very easy, tasty lunch or dinner. I like salads in the summer but in the winter want something hot and easy. This hit the spot!
I used leftover rotisserie chicken and roasted the veggies in the air fryer for 9 min. I also subbed tri-color quiona for the rice and topped with blueberries and pepitas. Would be good with sliced avocado too!
Thanks for the new recipe! I will be making it again.
A group of 4 of us made this for our “Healthy Lunch”. It’s easy to assign different parts out because people always want to know what they can bring. It was fantastic!
We all loved it.
Amazing!! Made for lunch meal prep. I didn’t have goat cheese, feta worked. This will be a regular