Nourish Bowls (Zuppa Copycat!) Recipe
Introduction
Nourish Bowls are a vibrant, wholesome meal that’s both satisfying and packed with flavor. Inspired by the classic Zuppa Copycat, this dish combines roasted vegetables, tender chicken, fresh fruit, and a tangy balsamic dressing for a balanced and colorful bowl.
Ingredients
- 1 lb sweet potatoes, peeled and cubed
- 12 oz cauliflower florets (about 1 medium head cauliflower)
- 1 ½ lbs boneless skinless chicken breasts, butterflied in half
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper
- 4 cups baby arugula
- 2 cups cooked wild rice blend (or any leftover rice)
- 1 large apple, thinly sliced
- 1 cup red grapes, halved
- ½ cup crumbled goat cheese
- ½ cup shelled pistachios (or pumpkin seeds for nut-free)
Balsamic Vinaigrette
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¾ teaspoon Dijon mustard
- Salt and pepper
- 1 ½ teaspoons granulated sugar
Instructions
- Step 1: Make the balsamic dressing by whisking together olive oil, balsamic vinegar, Dijon mustard, sugar, salt, and pepper until smooth. This can be made up to a week in advance and stored in the fridge.
- Step 2: Cook the wild rice according to package directions and set aside.
- Step 3: Preheat your oven to 425°F (220°C).
- Step 4: Season the sweet potatoes and cauliflower with 2 tablespoons olive oil, ½ teaspoon smoked paprika, garlic powder, salt, and pepper. Spread them out on a sheet pan ensuring the pieces do not touch to allow proper roasting.
- Step 5: Rub chicken breasts with olive oil and season both sides with salt, pepper, ½ teaspoon smoked paprika, and garlic powder. Place on a separate sheet pan.
- Step 6: Roast both the veggies and chicken in the oven together, swapping racks halfway through, for 20–25 minutes or until the vegetables are tender and the chicken reaches an internal temperature of 165°F.
- Step 7: To assemble the bowls, start with about ½ cup cooked wild rice and a generous handful of arugula. Top with sliced chicken, roasted vegetables, apple slices, halved grapes, crumbled goat cheese, and pistachios. Drizzle with the balsamic vinaigrette before serving.
Tips & Variations
- For a nut-free option, substitute pistachios with pumpkin seeds or omit nuts altogether.
- Use leftover roasted vegetables or cooked chicken to save time on busy days.
- Add avocado slices or a soft-boiled egg for extra creaminess and protein.
- Swap arugula for spinach or kale if preferred.
- Adjust the sweetness of the vinaigrette by adding more or less sugar to suit your taste.
Storage
Store assembled bowls in airtight containers in the refrigerator for up to 2 days for best freshness. Keep the dressing separate until ready to serve to prevent sogginess. Reheat the chicken and vegetables gently in the oven or microwave before assembling if preferred warm.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different protein instead of chicken?
Yes, you can substitute chicken with tofu, chickpeas, or cooked shrimp for a different protein option. Adjust cooking times accordingly.
Can I make the balsamic vinaigrette ahead of time?
Absolutely. The vinaigrette can be made up to a week in advance and stored in the refrigerator. Just give it a good whisk or shake before using as the ingredients may separate.
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Nourish Bowls (Zuppa Copycat!) Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
This Nourish Bowl inspired by Zuppa is a wholesome, colorful dish packed with roasted sweet potatoes, cauliflower, tender chicken breast, fresh fruits, and topped with a tangy balsamic vinaigrette. Perfect for a nutritious lunch or dinner, it combines warm roasted vegetables and protein with fresh greens, apples, grapes, and crunchy pistachios for a balanced and flavorful meal.
Ingredients
Vegetables & Protein
- 1 lb sweet potatoes, peeled and cubed
- 12 oz cauliflower florets (about 1 medium head)
- 1 ½ lbs boneless skinless chicken breasts, butterflied in half
- 2 Tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Salad & Toppings
- 4 cups baby arugula
- 2 cups cooked wild rice blend (or any leftover rice)
- 1 large apple, thinly sliced
- 1 cup red grapes, halved
- ½ cup crumbled goat cheese
- ½ cup shelled pistachios (or pumpkin seeds for nut-free option)
Balsamic Vinaigrette Dressing
- ½ cup olive oil
- ¼ cup balsamic vinegar
- ¾ teaspoon Dijon mustard
- 1 ½ teaspoons granulated sugar
- Salt and pepper, to taste
Instructions
- Make Balsamic Dressing: In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, granulated sugar, salt, and pepper until the mixture is smooth and emulsified. This dressing can be made up to a week in advance and stored in the refrigerator.
- Cook Rice: Prepare the wild rice blend according to package directions or use any leftover cooked rice available.
- Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables and chicken.
- Season Veggies: In a large bowl, toss peeled and cubed sweet potatoes and cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon smoked paprika, garlic powder, salt, and pepper. Spread evenly on a sheet pan, ensuring pieces are not touching to enable proper roasting.
- Season Chicken: Rub chicken breasts with a bit of olive oil and season both sides with salt, pepper, ½ teaspoon smoked paprika, and garlic powder. Place chicken on a separate sheet pan.
- Roast: Place both the vegetable and chicken sheet pans in the oven on different racks. Swap their positions halfway through cooking. Roast for about 20–25 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
- Assemble Bowls: Into each bowl, add about ½ cup cooked wild rice and a generous handful of baby arugula. Top with sliced roasted chicken, roasted sweet potatoes, cauliflower, thin apple slices, halved grapes, crumbled goat cheese, and shelled pistachios. Drizzle with the freshly made balsamic vinaigrette to finish.
Notes
- For a nut-free option, substitute pistachios with pumpkin seeds.
- Balsamic vinaigrette can be stored in the refrigerator for up to one week.
- Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
- Swapping the sheet pans halfway through roasting ensures even cooking and browning.
- Use any leftover cooked rice if you have on hand to save time.
- You can swap arugula with other greens like spinach or kale according to preference.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
Keywords: nourish bowl, roasted sweet potatoes, roasted cauliflower, roasted chicken, balsamic vinaigrette, healthy bowl, chicken bowl, fall recipes
