Want a filling, veggie packed bowl with a bit of sweetness that is super comforting? This bowl filled with roasted Brussels sprouts, chicken, kale, and an easy oven-roasted candied carrots with raisins is delicious and oh so satisfying. It even travels well if you need something portable! Paleo and AIP friendly.
Sometimes a bowl/plate full of veggies can be a little daunting. Will you like it? Will it be too much – vegetable?
I get it! Especially when you’re not necessarily feeling great, you might want a bit of comfort to go along with it all.
That’s why these candied carrots with raisins make this bowl so amazing.
It’s like you get all the nutritious elements of the brussels sprouts, kale, roasted chicken, and carrots – but almost like you’re being a bit naughty and having dessert too.
But the best part of this bowl is just how easy it is to make – if you can dice and chop, you’re good. It’s all cooked in the oven so you only need to worry about that and not a bunch of things in multiple places.
Table of contents
Ingredients needed for this bowl:
See the recipe card below for exact measurements, but you’ll need the following ingredients:
• Chicken Thighs – I use boneless, skinless chicken thighs for this because I love how easy they are to make and sooo hard to overcook. Plus I find they have way more flavor than chicken breasts. But if you’d rather you can use chicken breasts or even bone-in, skin-on chicken thighs
• Brussels Sprouts – Once my least favorite veggie, this is now my favorite! If you’re brand new to brussels sprouts, try using bacon fat instead of the oil to toss them with. Delicious! Sulfur-rich veggies like this are great though – according to Dr. Terry Wahls, MD, sulfur “nourishes mitochondria, removes toxins from cells, and helps create proteins and connective tissue necessary for joint, skin, and blood vessel health.” Um, yes please!
• Carrots, raisins and honey – Slightly sweet, they’ll be even more so with the added honey and raisins! Be sure to check your raisins if you’re on AIP to make sure they don’t have any preservatives or added oils or sugars.
• Kale – Another sulfur-rich veggie, this provides a great base for the bowl and compliments the rest of the flavors. However, you can use any green you prefer.
• Mace (for AIP) or Nutmeg – Mace is the outer covering of the nutmeg seed and is AIP-compliant. It tastes a lot like nutmeg so you get the same flavor. You can use nutmeg though if you aren’t doing AIP.
• Apple Cider Vinegar or White Wine Vinegar – This gives the dressing for the kale a tangy acidity. Use either vinegar.
• Lemon Juice – another bright acid element to the dressing, you can use either bottled or fresh. Some people might gasp at using bottled for this, but it’s such a small amount that I really wonder if anyone can really tell the difference?
• Avocado, Coconut, or Olive Oil – I give you a choice of oils to use since I know everyone has different tolerances and taste preferences! Any of these (or if you have another one you’d rather use) is fine.
How to make this bowl:
This is a really easy bowl to make. The hardest part is the chopping and dicing, so if you’re knife skills are not great it may take you a bit longer – but also a great way to practice!
See the recipe card below for exact instructions and ingredient amounts.
• Season the chicken with sea salt and then place it on a parchment paper-lined baking sheet or in a baking dish and roast in the oven for 40 minutes
• Next, while the chicken is roasting, remove the hard ends of the brussels sprouts and then cut them into halves. Toss with oil and salt and place on one half of a baking sheet covered in parchment paper or in a large baking dish.
• Also dice the carrots into 1/4-1/2 inch pieces (no need to peel) and toss with the honey, oil, salt, and raisins. Place on the other half of the baking sheet or dish with the Brussels. Place the baking sheet/dish in the oven with the chicken and roast for 25 minutes
• While everything is roasting, remove the tough stalks from the kale and chop the kale into small pieces. Massage them for a minute or two to soften them, then toss with the dressing ingredients.
• Assemble the bowls – once everything is done, slice the chicken and then place the kale on the bottom, add the chicken on one side, the brussels sprouts on another, and the carrots in another. Serve!
Meal Prep and Storing This Bowl:
If you want to make this bowl ahead of time, great! Here are some things to note:
• Save the dressing on the side until time of serving so the kale doesn’t get soggy
• Store the entire meal in the fridge up to 5 days
• Store the kale separately from the rest if you want to reheat any of the bowl
This bowl is also portable! (aka, delicious eaten cold)
I actually discovered this by accident, but the first time I made it I had to meet a friend at a park and had lost track of time so had to eat this there.
I packed it all in a glass pyrex container and threw it into a bag with a fork and a napkin. By the time I got to the park it was cold – but it was delicious that way!
More Bowls You Might Also Like:
Green Goddess Bowl (Paleo, Whole30, AIP)
Harvest Bowl (Paleo, Whole30, AIP)
Steak Bowl (Paleo, Whole30, AIP)
Nourishing Breakfast Bowl (Paleo, Whole30, AIP)
Winter Bowl (Paleo, Whole30, AIP)
Brussels and Candied Carrots Bowl Recipe
If you make this bowl I’d love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingonpaleo!
Brussels and Candied Carrot Bowl (Paleo, AIP)
For the bowl:
- 2 small boneless, skinless Chicken Thighs
- 2 cups Brussels Sprouts
- 2 medium Carrots
- 1/4 cup Raisins
- 1 tbsp Honey
- 2 tbsp Avocado, Coconut, or Olive Oil
- 1/3 bunch Kale
- Sea Salt
For the dressing:
- 2 tbsp Olive Oil
- 1 tbsp Apple Cider Vinegar or White Wine Vinegar
- 1 tsp Lemon Juice
- 1 pinch Sea Salt
- 1 pinch Mace use nutmeg if not on AIP
- Preheat the oven to 425 F. Place parchment paper on two baking sheets (or you can use baking dishes). Set two rack in the middle of the oven.
- Season the chicken with sea salt. Place on one of the baking sheets/dishes and put in the oven on the lower rack for 40 minutes.
- Meanwhile, cut the root end of the brussels sprouts off and slice each sprout in half. Toss with one tablespoon of the oil and a pinch of sea salt. Place on half of the remaining baking sheet/dish.
- Then dice the carrots into 1/4-1/2 inch cubes (no need to peel). Toss with the remaining tablespoon of oil, honey, a pinch of sea salt, and the raisins. Place on the other half of the baking sheet/dish. Place the brussels and carrots on the upper rack of the oven. They wil need to cook for 25 minutes.
- While everything is cooking, remove the tough stalks from the kale and then dice the leaves. Massage the leaves for a few minutes to soften them. Then add the dressing ingredients (no need to mix them before adding them to the kale) and toss to coat well. Place on a serving plate.
- When everything is done cooking, slice the chicken and add on top of the kale. Then scoop the brussels and carrots over the kale as well. Serve!