Yields:
4 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
30 Mins
Total Time:
45 Mins
Well, it’s that annual time of year where it’s generally unacceptable to be so excited about fall / Halloween, yet here I am longing for pumpkins, chilly afternoons, sweet potatoes, and all things cozy. This harvest bowl is a super healthy way to partake in a little fall nostalgia no matter the time of year.
Ingredients
Adjust Servings
Instructions
- Preheat oven to 350. While the oven is preheating, season your chicken with salt, pepper, rosemary, and sage. Place on a cookie sheet, and bake for 20 minutes, or until chicken is cooked through. After chicken is cooked, let rest for 5 minutes and then slice into bite sized pieces.
- Place a medium skillet on the stove and heat to medium high. While the pan is preheating, peel and dice sweet potatoes into small bite-sized pieces. Drizzle olive oil into the skillet and add sweet potatoes, salt, and pepper to taste. Stir to coat evenly and spread into one single layer, making sure each potato has room to crisp on the pan. Cook for 10 minutes, stirring occasionally. They will be done when they are crisp and golden brown on the outside, but can be pierced easily with a fork and soft on the inside.
- Cook your rice to the package instructions.
- While chicken and sweet potatoes are cooking, prepare your kale. Chop into small bite sized pieces and add to a large bowl. Drizzle a bit of olive oil, salt, and pepper onto kale, and massage with your hands for about a minute. This will help break down the bitterness in the kale and make it less tough to eat.
- Dice the apples into bite sized pieces, set aside.
- Make the dressing by combining balsamic vinegar, mustard, honey, salt and pepper in a medium bowl and mixing well.
- Assemble your bowl with a base of kale, chicken, sweet potato, apple, and1/4 cup of wild rice. Crumble goat cheese on top and add a drizzle of dressing. Finish with pumpkin seeds and enjoy.
