Name: Harvest Bowl with Apple Cider Vinaigrette
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Ingredients: 1½ pounds sweet potatoes, halved lengthwise, and thinly sliced (into half-moons); 2 tablespoons extra virgin olive oil; 1 teaspoon Kosher salt; ½ teaspoon black pepper; 2 boneless, skinless chicken breasts; 1 teaspoon Kosher salt; ½ teaspoon black pepper; 1 teaspoon cajun seasoning; ½ cup SideDish Apple Cider Vinaigrette, plus more for serving; 5 cups Lacinato kale, deribbed and sliced into thin ribbons (about 1 bunch); 1 large honeycrisp apple, cored, peeled, and cut into 1-inch pieces; 2 cups cooked wild rice; ½ cup crumbled goat cheese (omit for dairy free); ½ cup roughly chopped lightly salted, roasted pistachios

Harvest Bowl with Apple Cider Vinaigrette

Rated 5.0 stars by 1 users

Author

Alex Snodgrass

Servings

Prep Time

15 minutes

Cook Time

25 minutes

Gluten Free

Grain Free

Dairy Free (without the goat cheese)

Vegetarian (without the chicken)

Image of Harvest Bowl with Apple Cider Vinaigrette

Ingredients

For the sweet potatoes:

1½ pounds sweet potatoes, halved lengthwise, and thinly sliced (into half-moons)
2 tablespoons extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon black pepper

For the chicken (omit for vegetarian):

2 boneless, skinless chicken breasts
1 teaspoon Kosher salt
½ teaspoon black pepper
1 teaspoon cajun seasoning

For the rest of the bowl:

½ cup SideDish Apple Cider Vinaigrette, plus more for serving
5 cups Lacinato kale, deribbed and sliced into thin ribbons (about 1 bunch)
1 large honeycrisp apple, cored, peeled, and cut into 1-inch pieces
2 cups cooked wild rice
½ cup crumbled goat cheese (omit for dairy free)
½ cup roughly chopped lightly salted, roasted pistachios

Method

Cook the sweet potatoes:

Preheat the oven to 400 degree F.
Line a baking sheet with parchment paper.
Arrange the sweet potatoes on the prepared baking sheet.
Drizzle with olive oil and season with salt and pepper.
Toss until the sweet potatoes are well-coated and spread into an even layer.
Roast until the sweet potatoes are tender and golden brown on the edges, about 25 minutes.

Cook the chicken:

Place chicken breasts on a cutting board and cover with parchment paper.
Using a meat mallet or the bottom of a skillet, pound the chicken until it is a uniform ¼-inch thickness.
Season the chicken on both sides with the salt, pepper, and cajun seasoning.
Add the oil to a large, tall-sided skillet.
When hot, but not smoking, add the chicken and sear until golden brown on both sides and cooked through, 3 to 4 minutes a side.
Transfer to a cutting board and allow to rest while you assemble the bowls.

Assemble the bowls:

In a large bowl, pour ½ cup of SideDish Apple Cider Vinaigrette.
When there is about 10 minutes left on the sweet potato cook time, add the kale and toss until very well-coated in the dressing. This will allow the kale to marinade a bit.
Divide the kale among 4 shallow bowls.
Slice the chicken into thin slices, and divide evenly in each bowl, along with the apple, wild rice, and roasted sweet potatoes.
Top with the goat cheese crumbles and pistachios.
Finish with a drizzle of the SideDish Apple Cider Vinaigrette and serve immediately.