Cozy Autumn Grain Bowls Maple Cinnamon Vinaigrette

Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette are like a warm hug in a bowl. The first bite of these grain bowls always feels like autumn is settling in. It’s the sweetness of the roasted sweet potato mingling with the nutty wild rice and quinoa, all brought together by a warm, spiced vinaigrette. This is the kind of meal I crave when the leaves start to turn – hearty, comforting, and packed with goodness that feels nourishing. It’s also incredibly versatile; you can swap out ingredients based on what you have in your pantry or what’s in season. I love making a big batch of the grains and chicken at the beginning of the week, then assembling these bowls for quick lunches or dinners whenever the craving strikes. The maple cinnamon vinaigrette ties it all together with just the right amount of sweetness and spice. It’s easy to see why these grain bowls become a fall favorite for so many people.

Ingredients:

• 2 cups cooked wild rice (see Recipe Notes)
• 2 cups cooked quinoa (see Recipe Notes)
• 1-2 cups shredded Rotisserie chicken or poached chicken (see Recipe Notes)
• 1 large sweet potato, diced into ½-inch cubes
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 bunch kale, destemmed and finely chopped
• 1 large apple, diced into ½-inch cubes
• 1 small red onion, finely diced
• ½ cup chopped walnuts or pecans
• ½ cup shredded smoked gouda or sharp white cheddar

Maple Cinnamon Vinaigrette ingredients:

• ½ cup extra virgin olive oil
• 2 tablespoons pure maple syrup
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• ½ teaspoon ground cinnamon
• ¼ teaspoon kosher salt
• Pinch of black pepper

Cooking Instructions

Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette

The first bite of these grain bowls always feels like autumn is settling in. It’s the sweetness of the roasted sweet potato mingling with the nutty wild rice and quinoa, all brought together by a warm, spiced vinaigrette. This is the kind of meal I crave when the leaves start to turn – hearty, comforting, and packed with goodness that feels nourishing. It’s also incredibly versatile; you can swap out ingredients based on what you have in your pantry or what’s in season. I love making a big batch of the grains and chicken at the beginning of the week, then assembling these bowls for quick lunches or dinners whenever the craving strikes.

Ingredients:

• 2 cups cooked wild rice (see Recipe Notes)
• 2 cups cooked quinoa (see Recipe Notes)
• 1-2 cups shredded Rotisserie chicken or poached chicken (see Recipe Notes)
• 1 large sweet potato, diced into ½-inch cubes
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 bunch kale, destemmed and finely chopped
• 1 large apple, diced into ½-inch cubes
• 1 small red onion, finely diced
• ½ cup chopped walnuts or pecans
• ½ cup shredded smoked gouda or sharp white cheddar
• Maple Cinnamon Vinaigrette ingredients:
  • ½ cup extra virgin olive oil
  • 2 tablespoons pure maple syrup
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon kosher salt
  • Pinch of black pepper

Cooking Instructions

Roasting the Sweet Potatoes

First things first, let’s get those sweet potatoes ready. Preheat your oven to 400°F (200°C). In a medium bowl, toss the diced sweet potato with 1 tablespoon of olive oil, 2 teaspoons of chili powder, 1 teaspoon of ground cumin, 1 teaspoon of ground cinnamon, and ½ teaspoon of kosher salt. Make sure each piece is evenly coated. Spread the seasoned sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Parchment paper makes cleanup so much easier! Roast for 20-25 minutes, or until the sweet potatoes are tender and slightly caramelized. You want them to be fork-tender but not mushy. Give the baking sheet a shake halfway through roasting to ensure even cooking.

Preparing the Kale

While the sweet potatoes are roasting, we’ll prepare the kale. Destemming kale can sometimes be a bit tricky, but I find the easiest way is to hold the stem at the bottom and strip the leaves off with your other hand. Once the leaves are off, stack them up and finely chop them. You want them to be bite-sized so they’re pleasant to eat in the bowl. If the kale is particularly tough, you can give it a quick massage with a tiny bit of olive oil and a pinch of salt for a minute or two. This helps to tenderize the leaves and make them more palatable.

Making the Maple Cinnamon Vinaigrette

Now for the star of the show – the vinaigrette! In a small bowl or a jar, whisk together ½ cup of extra virgin olive oil, 2 tablespoons of pure maple syrup, 2 tablespoons of apple cider vinegar, 1 teaspoon of Dijon mustard, ½ teaspoon of ground cinnamon, ¼ teaspoon of kosher salt, and a pinch of black pepper. If you’re using a jar, you can just put all the ingredients in, seal it tight, and shake vigorously until well combined. The Dijon mustard acts as an emulsifier, helping to keep the oil and vinegar from separating. Taste it and adjust the sweetness or tanginess if you like. More maple syrup for sweetness, or a splash more vinegar for tang.

Assembling the Grain Bowls

Once your sweet potatoes are roasted and your vinaigrette is ready, it’s time to assemble! Divide the cooked wild rice and cooked quinoa between your serving bowls. I like to do about a cup of each grain per bowl, but you can adjust this to your preference. Top the grains with the shredded chicken, the roasted sweet potatoes, the finely chopped kale, and the diced apple. The apple adds a lovely crispness and a hint of tartness that cuts through the richness of the other ingredients. Scatter the finely diced red onion and the chopped walnuts or pecans over the top. The nuts add a wonderful crunch and another layer of flavor. Finally, sprinkle generously with the shredded smoked gouda or sharp white cheddar.

Dressing and Serving

Drizzle a good amount of the Maple Cinnamon Vinaigrette over each assembled bowl. You can add as much or as little as you like, but I usually start with a couple of tablespoons per bowl and then add more if needed. Toss everything gently to combine, or enjoy it layered. The warmth from the roasted sweet potatoes will slightly soften the kale and melt the cheese a little, which is just divine.

Recipe Notes

• Cooked Wild Rice: For the best texture, cook wild rice according to package directions. It typically takes about 40-45 minutes. You can cook it ahead of time and store it in the refrigerator for up to 3-4 days.
• Cooked Quinoa: Rinse quinoa thoroughly before cooking. Cook 1 cup of dry quinoa with 2 cups of water or broth for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy. Let it steam, covered, for 5 minutes off the heat. It also keeps well in the fridge for 3-4 days.
• Chicken: A store-bought rotisserie chicken is a fantastic shortcut for this recipe. Just shred the meat and you’re good to go. If you prefer to poach chicken, simply simmer chicken breasts in water or broth until cooked through, then shred.
• Make Ahead Tips: Cook the grains and chicken ahead of time. Roast the sweet potatoes and chop the apple and onion. Store all components separately in the refrigerator. Assemble bowls just before serving, adding the vinaigrette right before eating to prevent sogginess.
• Variations: Feel free to swap out the nuts for toasted sunflower seeds or pepitas. Brussels sprouts, roasted butternut squash, or even roasted broccoli would be excellent additions. For a vegetarian version, omit the chicken and perhaps add some roasted chickpeas for protein.

Conclusion:

These Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette are a true winner when you want something satisfying and flavorful that feels good to eat. The combination of tender roasted sweet potatoes, nutty grains, crisp apple, and crunchy nuts with that perfectly sweet and spiced dressing is hard to beat. It’s a meal that’s as easy to assemble for a weeknight dinner as it is to pack for a healthy lunch. I love that I can make a big batch of components ahead of time, which makes getting a wholesome meal on the table during busy fall and winter weeks so much simpler. Don’t be afraid to experiment with different additions like roasted Brussels sprouts, dried cranberries, or even a different cheese like goat cheese.

Frequently Asked Questions:

How do I store leftovers?

Store the cooked grains, chicken, roasted sweet potato, and vinaigrette separately in airtight containers in the refrigerator for up to 4 days. You can chop the apple and onion just before serving to prevent browning. Assemble the bowls when you are ready to eat to keep everything fresh and prevent the kale from wilting.

Can I make this vegan?

Absolutely! To make these grain bowls vegan, simply omit the chicken and cheese. You can replace the chicken with a plant-based protein like pan-fried tofu, chickpeas, or lentils. For the cheese, nutritional yeast can add a cheesy flavor, or you can use a dairy-free shredded cheese alternative. The vinaigrette is already vegan.

What other vegetables can I add?

This recipe is very forgiving. Feel free to add other seasonal vegetables like roasted butternut squash, cauliflower florets, or even some thinly sliced Brussels sprouts. Simply roast them alongside the sweet potato until tender.

Cozy Autumn Grain Bowls with Maple Cinnamon Vinaigrette

Hearty and flavorful grain bowls featuring a blend of wild rice and quinoa, topped with tender chicken, roasted sweet potatoes, crisp apples, and a warm maple cinnamon vinaigrette.

Prep Time
20 Minutes

Cook Time
30 Minutes

Total Time
50 Minutes

Servings
4 servings

Ingredients

• 2 cups cooked wild rice
• 2 cups cooked quinoa
• 1.5 cups shredded Rotisserie chicken
• 1 large sweet potato, diced into ½-inch cubes
• 1 tablespoon olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• ½ teaspoon kosher salt
• 1 bunch kale, destemmed and finely chopped
• 1 large apple, diced into ½-inch cubes
• 1 small red onion, finely diced
• ½ cup chopped walnuts
• ½ cup shredded smoked gouda
• ½ cup extra virgin olive oil
• ¼ cup maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon Dijon mustard

Instructions

1. Step 1
   Preheat oven to 400°F (200°C). Toss diced sweet potato with 1 tablespoon olive oil, chili powder, cumin, cinnamon, and salt. Spread on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
2. Step 2
   While sweet potatoes roast, prepare the vinaigrette. In a small bowl, whisk together extra virgin olive oil, maple syrup, apple cider vinegar, and Dijon mustard until emulsified.
3. Step 3
   In a large bowl, combine the cooked wild rice and quinoa. Add the finely chopped kale, diced apple, finely diced red onion, and chopped walnuts. Toss to combine.
4. Step 4
   Add the shredded chicken and roasted sweet potatoes to the grain mixture. Gently toss to distribute evenly.
5. Step 5
   Drizzle about half of the maple cinnamon vinaigrette over the bowl ingredients and toss to coat. Add more vinaigrette to taste, if desired.
6. Step 6
   Divide the mixture into four bowls. Top each bowl with shredded smoked gouda.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.