Ingredients

1 large sweet potato, peeled and chopped

1 tbsp avocado oil (for sweet potato)

Salt and pepper, to taste

1 tsp cinnamon

1 lb chicken breast

1 tsp dried thyme

1 tsp dried rosemary

1 tsp garlic powder

2 tsp dried parsley

2 tbsp avocado oil (for chicken)

3 tbsp olive oil (for dressing)

2 tbsp balsamic vinegar

1 tbsp honey

2 tbsp coconut yogurt

Salt and pepper, to taste (for dressing)

1 tsp garlic powder (for dressing)

1 head kale, destemmed and chopped

1 tbsp olive oil (for kale)

Pinch of salt (for kale)

1 gala apple, sliced

1/3 cup wild rice, cooked

1/4 cup almonds, chopped

1/4 cup goat cheese, crumbled

Instructions

Step 1: Preheat the oven to 415°F and line a baking sheet. Toss the chopped sweet potato with 1 tablespoon avocado oil, salt, pepper, and cinnamon. Spread on the baking sheet and roast for 25-30 minutes, turning halfway through until crisp. Set aside.

Step 2: Season the chicken breast with salt, pepper, thyme, rosemary, garlic powder, and dried parsley. Heat 2 tablespoons avocado oil in a large pan over medium heat. Sear the chicken on both sides until fully cooked, about 5-7 minutes per side. Let rest before cutting into cubes.

Step 3: In a bowl, whisk together 3 tablespoons olive oil, balsamic vinegar, honey, coconut yogurt, garlic powder, and salt and pepper until smooth and creamy to make the dressing.

Step 4: Place the chopped kale in a large bowl. Add 1 tablespoon olive oil and a pinch of salt. Massage the kale with your hands for 2-3 minutes until it softens and darkens.

Step 5: Assemble the bowl by layering the massaged kale, roasted sweet potatoes, cooked chicken cubes, wild rice, sliced apple, chopped almonds, and crumbled goat cheese.

Step 6: Drizzle the dressing over the bowl and toss gently to combine. Serve immediately.

Tips & Variations

Use quinoa or brown rice instead of wild rice for a different grain option.

Swap chicken for tofu or chickpeas to make this bowl vegetarian.

Toast the almonds lightly for extra crunch and enhanced flavor.

Add dried cranberries or pomegranate seeds for a sweet-tart note.

For a creamier dressing, adjust the amount of coconut yogurt to taste.

FAQs

Can I make this bowl vegan?

Yes, replace the chicken with tofu or chickpeas and use a vegan cheese or omit the goat cheese. Make sure to use a vegan-friendly yogurt in the dressing.

How do I cook wild rice?

Rinse the wild rice well. Combine 1 part wild rice with 3 parts water or broth. Bring to a boil, then simmer covered for about 45-60 minutes until the grains are tender. Drain any excess water if needed.