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.
Question – root veggies. Do you love them or hate them? Cuz, I am all about gnawing on all of the veggies (blame it on the carnivore side – but I’ll take veggies over fruit any day of the week).
To not love a root veggie, is to not have ever enjoyed it roasted properly. The sugars caramelize and bring out the best flavors as they roast and it turns even the most boring veggies into a candy that I can’t resist. Pairing a simple tray of roasted veggies with easy sausages, or chicken is my go to quick meal where I can sneak in a pile of healthy and feel all sorts of good about my choices. Because, you know, it can’t be all cheeseburgers all the time, otherwise, I’d really have to up my cardio program.
I mentioned in yesterday’s post that I was bringing you back to back (savory) power bowls this week and this one I was super stoked to make. Not only does this pack all the sweet from those beautiful roasted root veggies (seriously, embrace the root veggies), I sauteed some Swiss chard with garlic to add a big dose of greens to this meal and it really rounded out the bowl perfectly. If you can’t find chard, grab whatever is on hand, spinach, collard greens, or even kale will work great as a quick addition. Use up leftover smoked chicken and this power bowl comes together quick!
See the other 3 bowls in this Idaho Potato Council inspired Power Bowl challenge!
- 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.