Copycat Sweetgreen Harvest Bowls

Ingredients

Balsamic Dressing

• ⅓ cup extra virgin olive oil

• ¼ cup balsamic vinegar

• 2 cloves garlic, minced

• 1 ½ tsp honey

• 1 ½ tsp Dijon mustard

• Sprinkle of sea salt

For the Bowls

• 1 ½ cups sweet potato, diced

• 6 cups chopped kale

• 1 ½ lb chicken breast, diced

• 1 tbsp avocado oil (for roasting)

• ½ tsp cumin

• ½ tsp cinnamon

• Salt and pepper, to taste

• 1 medium apple, diced

• ¼ cup sliced almonds

• 4 oz goat chevre (goat cheese)

• 1 cup dry wild rice (yields about 3 cups cooked rice)

Instructions

1. Cook the wild rice according to package instructions, which will yield about 3 cups of cooked rice from 1 cup dry rice.

2. Preheat the oven to 385°F.

3. Toss the diced sweet potatoes with 1 tsp avocado oil, ½ tsp cumin, ½ tsp cinnamon, and salt and pepper. Lay the sweet potatoes on one half of a large baking sheet. Toss the diced chicken with 1 tsp avocado oil, ½ tsp onion powder, ½ tsp garlic powder, ½ tsp cumin, ¼ tsp cinnamon, and salt and pepper, then lay it on the other half of the baking sheet. Roast in the oven for 20-25 minutes, tossing halfway through, until the chicken is cooked through and the sweet potatoes are fork-tender.

4. While the chicken and sweet potatoes are roasting, wash and chop the kale and dice the apple.

5. Once the chicken and sweet potatoes are done, assemble the bowls with a base of wild rice, topped with kale, roasted chicken, sweet potatoes, apple, goat cheese, and sliced almonds. Drizzle with the balsamic vinaigrette.

6. If you're meal prepping, add the dressing just before eating to prevent sogginess.

Serves: 2 Time: 45 minutes Calories: 560 Protein: 45g Carbs: 43g Fat: 25g