09/25/2026
🍂 Copycat Autumn Harvest Bowl Recipe by Diane Morrisey Cooking.
It’s full of blackened chicken, maple glazed brussels sprouts, roasted sweet potatoes, wild rice, apples, roasted almonds and goat cheese and it’s topped off with a homemade balsamic vinaigrette
This copycat version is utterly delicious and doesn’t break the bank. We recommend using our Crispy Green Leaf instead of kale. 🥗
Get the recipe here:
Maple Brussel Sprouts:
2 lbs brussels sprouts
3 tbsp olive oil
1 tsp chili flakes
¼ cup maple syrup
1 tsp kosher salt
1/4 tsp pepper
Preheat oven to 425F.
Line a sheet pan with parchment
Cut the Brussels sprouts in half and add them to a bowl.
Add the oil, chili flakes, salt and pepper and toss to combine.
Spread the brussels on the sheet pan and roast for 30 minutes, checking halfway through to make sure they aren’t burning. Bake them until they are caramelized on the bottom of the cut end.
Balsamic Vinaigrette:
1/2 cup balsamic vinegar
1/2 cup extra virgin olive oil
3 tbls honey
2 tbls Dijon mustard
2 cloves garlic, grated
1 shallot, chopped
Salt and pepper to taste
Combine all in a jar and shake well combined. Check for seasoning.
Chicken Breasts:
Drizzle each breast with olive oil and rub to cover both sides. Sprinkle liberally with your favorite blackening seasoning on both sides.
Heat 2 tbls of any neutral oil in a large skillet. Cook chicken until it is golden brown on both sides and cooked through, approximately 5 minutes on each side.
