Makes 4-ish servings

Notes:

We’ve said it before and we’ll say it again: we love a grain bowl. They’re satisfying, come together quickly, and are formulaic: just pair a grain (or two) with a protein, a sauce (you always need a sauce - they tie everything together) and veggies. Grain bowls are great for a fridge clean out and also lend themselves well to adaptation. Here, we’ve leaned into fall with beets, apples, and hardy greens, but feel free to use what you have on hand;.

A note on the beets: we love beets - their bright jewel tones, their nutritional punch (anything with that much natural color is chock full of vitamins and fiber), their texture. But, preparing beets is cumbersome: they take a long time to cook, and must be cooled before peeling - and then dye your hands and countertops. Enter Love Beets: they make a ton of great products, but their organic cooked beets are our fave, and we keep them on hand.

Pro tips:

If we can, we buy roasted, unsalted nuts (they keep better than raw - even better if you can find them chopped! But, you can easily roast your own. To “chop” your nuts, place them in a Ziploc bag, and let the kids have at them with a rolling pin. =
Opt for pre-shredded chicken if you see that at the store.

Products recs:

As mentioned above, we love Love Beets.
As always, Tessamae is our go-to source for dressings.

Swaps:

If you can’t find pre-steamed quinoa, use another pre-cooked whole grain - just opt for something neutral and plain. The freezer aisle is also a great place to look for these, or you could steam your own if you have the time. Farro barley both come par-cooked and would be great here.
Pears or ripe persimmons (if you can find them!) would be a great swap for the apples.
We used shredded gruyere, because that’s what we had one, but use whatever cheese you like.
Any baby green of your choice could be swapped in for the spinach.
We opted for pistachios, but most any nut or seed you have on hand is fine - say some slivered almonds, hazelnuts, pepitas, or pistachios - no need to buy something new.

Add-ons:

Slivered radicchio
Dried cranberries or cherries
Cubed and roasted squash
Pomegranate seeds

Equipment:

Cutting board
Knife
Mis en place bowls

Ingredients:

3 x 8.5 ounce bags of cooked quinoa or another steamed grain
½ rotisserie chicken or 3 cups cooked and shredded chicken (about 1 lb)
1 crisp, green apple
6.5 ounce package of roasted or pickled beets (these come in different size packages - whatever you can find is fine)
2.5 ounces baby spinach (from half a clamshell or bag)
1 cup of grated or crumbled cheese or of your choice (I used gruyere)
1 cup roasted and shelled pistachios
¼ cup balsamic vinaigrette (or to your taste)

Assembly:

Heat the quinoa according to the instructions on the package.

Next, shred your chicken: pull the chicken from the bone, and tear it into bite size pieces with forks or your hands (this is also a good task for kids). Or, pro tip: remove the skin and bones, then place the chicken in a stand mixer fitted with the paddle attachment. Place the lid over the bowl, turn your stand mixer on low, and shred the chicken to your liking.

Chop your apple: place the apple stem-side down on the cutting board, then cut the cheeks off the core. Discard the core, then lay the cheeks flat side down, and cut into ½” cubes by first making ½” horizontal cuts, followed by ½” perpendicular cuts. Set aside.

Slice your beets: open and drain the package, then slice the beets in half. Lay the beets flat side down and cut into ½” slices.

Optional: If you’re feeling ambitious, chop your nuts: pour them onto your cutting board and whack them with a heavy pan (they’re easier to chop when they’re not rolling everywhere). Then, coarsely chop with your knife. Or, place them in a ziploc bag, and let the kids have at them with a rolling pin.

Assemble your bowls: divide the warmed grains among 4 bowls, then top each with a handful of spinach. Follow with the shredded chicken, then the apples, then the beets. Finish with your nuts and cheese, then drizzle each bowl with a tablespoon or so of dressing.

Fall Bowls with Chicken, Greens and Beets