Name: Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli
Ingredients: 4 Russet Potatoes (chopped into 1/2 inch cubes); 3 carrots; 1 turnip (peeled, cut in half lengthwise, and then cut into wedges); 1 red onion (cut into wedges); 1 cup chopped and peeled butternut squash; 2 beets (rinsed, peeled, cut in half and then cut into wedges); 1 cup cooked rotisserie chicken (chopped); 4 teas olive oil (divided); salt and pepper; 3 sprigs fresh thyme (removed from stem); 1 garlic clove (minced); 3 cups swiss card (removed from stem and chopped); For the Maple Dip; 3 tbs fresh mayo; 1 teas maple syrup; 1/4 teas cinnamon

Preheat the oven to 425 Degrees F. Line a baking sheet with foil and spray with cooking spray. Toss all of the vegetables in olive oil and sprinkle with salt and pepper. Arrange the vegetables in a single layer on the baking sheet. Sprinkle with thyme. Roast in the oven for 25-30 minutes, until golden and fork tender, flipping once, halfway through.
Meanwhile, heat the remaining olive oil in a skillet over medium-heat. Saute the swiss chard with the chopped garlic, until wilted, about 10 minutes. Season with salt and pepper to taste.
Whisk the mayo with the maple syrup and cinnamon until combined. Spoon into a serving dish.
Divide the chard evenly in serving bowls. Top with the roasted vegetables and chopped rotisserie chicken. Serve with the maple aioli on the side for dipping.

Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli

Kick up the seasonal flavors with this potato power bowl. A simple mix of fresh seasonal veggies makes the Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli perfect, no matter when you serve it.

This post was created for the Idaho Potato Council because we all believe bowls aren’t just about blended pastel fruits. As always, thoughts expressed and opinions are my own. Cept for the blended fruit part. That’s just gross.