Ingredients
For the bowl:
2 cups kale, finely chopped
1 tablespoon olive oil (for massaging kale)
1 cup wild rice, cooked
1 medium sweet potato, peeled and cubed
1 tablespoon olive oil (for roasting sweet potatoes)
Salt and pepper, to taste
1 apple, diced (Fuji or Honeycrisp)
1/4 cup crumbled goat cheese
1/4 cup sliced toasted almonds
1 cup cooked grilled chicken breast (sliced or shredded)
For the balsamic vinaigrette:
1/4 cup balsamic vinegar
1/2 cup olive oil
1 tablespoon Dijon mustard
1 tablespoon maple syrup (optional)
Salt and pepper, to taste
Instructions
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Roast the sweet potatoes: Preheat oven to 425°F (220°C). Toss sweet potatoes with olive oil, salt, and pepper. Roast for 20–25 minutes until golden and tender.
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Massage the kale: In a large bowl, drizzle kale with olive oil and massage for 2–3 minutes until soft and vibrant.
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Cook the wild rice: If not already cooked, prepare wild rice according to package directions.
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Make the vinaigrette: Whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup (optional), salt, and pepper.
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Assemble the bowl: Layer kale, wild rice, roasted sweet potatoes, chicken, diced apple, goat cheese, and almonds.
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Drizzle with vinaigrette and serve. Toss before eating, if desired.
Notes
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Roast sweet potatoes and cook wild rice in advance for faster assembly.
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Use rotisserie chicken for convenience.
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Keep kale fresh for up to 4 days after massaging and storing.
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Add avocado, pickled onions, or seeds for fun variations.
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Make extra dressing and store it for salads or other bowls.
- Prep Time: 20minutes
- Cook Time: 25 minutes (for roasting sweet potatoes and cooking rice)