This autumn grain bowl made with kale, apples and pecans will make you wish for falling leaves.

By JULIE BRINKLEY

It’s not too early to begin preparations for fall and this recipe for an autumn grain bowl will have you pulling out those pumpkin-scented candles.

Made with shredded chicken, kale, pecans and sweet potatoes and topped with a tasty vinaigrette, this easy bowl will leave you with all the feels.

Click here to watch how I make it.

WHAT YOU NEED

2 cups cooked wild rice

2 cups quinoa

1-2 cups shredded rotisserie chicken 

1 large sweet potato cubed and roasted

1 tbsp olive oil 

2 tsp chili powder 

1 tsp cinnamon 

1 tsp cumin 

½ tsp salt

1 bunch kale

1 large apple, diced

1 small red onion

½ cup walnuts or pecans

½ cups smoked Gouda or sharp cheddar

CINNAMON/MAPLE VINAIGRETTE

½ cup olive oil

¼ cup aged balsamic 

1 ½ tbsp maple syrup 

1 clove garlic

Heaping ½ tsp of cinnamon

½ tsp salt

½ pepper

½ tsp fresh rosemary 

½ tsp fresh thyme

Making this delicious dish is simple; assemble all ingredients for the bowl then top with vinaigrette.