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Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli | Kita Roberts GirlCarnivore.com

Roasted Roots and Chicken Power Bowl with Maple Dipping Aioli


  • 4 Russet Potatoes chopped into ½ 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
  • ¼ 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.