Roasted Root Vegetable Chicken Bowl with Maple Cinnamon Aioli
A nourishing power bowl featuring tender roasted root vegetables including potatoes, carrots, turnips, and beets alongside butternut squash, served over sauteed Swiss chard with rotisserie chicken. The standout maple cinnamon aioli adds a sweet-savory finish that complements the earthy vegetables perfectly. This wholesome meal works beautifully for lunch or dinner, offering a satisfying combination of textures and flavors that makes eating vegetables feel indulgent. The mix of roasted and sauteed preparations creates depth while the rotisserie chicken keeps prep simple.
Ingredients
- 4 russet Idaho potatoes, chopped into 1/2 inch cubes
- 3 carrots
- 1 turnip, peeled, cut in half lengthwise, then cut into wedges
- 1 red onion, cut into wedges
- 1 cup butternut squash, chopped and peeled
- 2 beets, rinsed, peeled, cut in half then cut into wedges
- 4 teaspoons olive oil, divided
- salt and pepper
- 3 sprigs fresh thyme, removed from stem
- 3 cups Swiss chard, removed from stem and chopped
- 1 garlic clove, minced
- 1 cup cooked rotisserie chicken, chopped
- 3 tablespoons fresh mayo
- 1 tablespoon maple syrup
- ¼ teaspoon cinnamon
Instructions
- 1
Preheat oven to 425 degrees F and line baking sheet with foil, spray with cooking spray
- 2
Toss all vegetables in olive oil and sprinkle with salt and pepper
- 3
Arrange vegetables in single layer on baking sheet and sprinkle with thyme
- 4
Roast for 25-30 minutes until golden and fork-tender, flipping once halfway through
- 5
Heat remaining olive oil in skillet over medium heat
- 6
Saute Swiss chard with chopped garlic until wilted, about 10 minutes
- 7
Season chard with salt and pepper to taste
- 8
Whisk mayo with maple syrup and cinnamon until combined
- 9
Divide chard evenly in serving bowls
- 10
Top with roasted vegetables and chopped rotisserie chicken
- 11
Serve with maple aioli on the side for dipping
Tips
Cut vegetables into similar sizes for even roasting - aim for 1/2 to 3/4 inch pieces so everything finishes cooking at the same time.
Make the maple aioli ahead and refrigerate for up to 3 days - the flavors actually improve as they meld together.
Use the darker, outer leaves of Swiss chard for more nutrients and flavor, saving tender inner leaves for raw salads.
Good to Know
Refrigerate assembled bowls for up to 3 days, store aioli separately for best texture
Roast vegetables up to 2 days ahead and reheat before serving, make aioli up to 3 days ahead
Serve immediately while vegetables are warm, with aioli on the side for individual portions
Common Mistakes
Don't overcrowd vegetables on baking sheet to avoid steaming instead of roasting
Don't skip flipping vegetables halfway through to ensure even browning
Don't add garlic too early when sauteing chard to avoid burning
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
General Alternatives
FAQ
Can I use frozen vegetables instead of fresh?
Fresh vegetables work best for roasting as frozen ones release too much moisture and won't caramelize properly. Stick with fresh for the best texture and flavor.
What if I don't have rotisserie chicken?
You can use any cooked chicken, baked chicken thighs, or substitute with roasted chickpeas, cooked lentils, or grilled tofu for vegetarian options.
How long will the maple aioli keep?
The maple aioli will keep refrigerated for up to 5 days in an airtight container. Give it a quick stir before serving as ingredients may separate slightly.