There is nothing quite like the transition into autumn. The air gets crisp, the leaves start to turn, and suddenly, all we want to eat is food that feels like a warm hug. But let’s be honest, fall scheduling can get hectic, and no one wants to spend two hours over a hot stove on a weeknight.

Ingredients

For the Bowls:

• 2 cups cooked brown rice or quinoa.
• 2 large sweet potatoes cubed
• 1 crisp apple (like Honeycrisp or Fuji), chopped.
• 4 cups pre-washed baby spinach or arugula.

For the 3-Ingredient Vinaigrette:

• Olive Oil & Apple Cider Vinegar: Equal parts of each to create a bright, tangy base.
• Honey: Just a squeeze to bring out the sweetness of the apples.
• Seasoning: A pinch of salt and cracked black pepper.

Directions:

Step 1: Roast the Sweet Potatoes

Preheat your oven to 425°F. Toss your cubed sweet potatoes in a drizzle of olive oil, salt, and pepper. Spread them evenly on a baking sheet and roast for 20 minutes until they are tender and slightly caramelized on the edges.

Step 2: Shake the Dressing

While the potatoes roast, add equal parts olive oil and apple cider vinegar to a small mason jar. Add a squeeze of honey, a pinch of salt, and pepper. Screw the lid on tightly and shake vigorously until fully combined.

Step 3: Assemble and Serve

Divide your cooked rice, fresh greens, raw apple chunks, and warm roasted sweet potatoes into four bowls. Drizzle the basic vinaigrette over the top, toss gently.

Enjoy!