Ingredients

Bowl Base & Toppings

• 3 large sweet potatoes, cubed
• 3 apples, diced
• 3 c wild rice or cooked quinoa
• 1 head of kale, chopped
• Goat or feta cheese
• Sliced almonds

Brussels Sprouts

• 2 lbs Brussels sprouts, halved
• 1/2 c olive oil
• 1/2 c maple syrup
• 3/4 t salt
• 2.5 T balsamic vinegar

Chicken

• 4 chicken breasts
• 4 t paprika
• 1 t cayenne
• 4 t thyme
• 4 t garlic powder
• 2 t crushed black pepper
• 1 t rosemary

Balsamic Vinaigrette

• 3/4 c olive oil
• 6 T balsamic glaze
• 1/2 t salt
• 1 lemon, juiced

Directions

• Step 1 Cube sweet potatoes and place on half of a parchment paper lined baking sheet. Drizzle and coat in some olive oil and a sprinkle of salt.
• Step 2 Cut brussels sprouts in half and transfer to the other half of the baking sheet. Mix together olive oil, maple syrup, salt, and balsamic and brush this onto the sprouts. Bake these together on 425 for 30 minutes or until golden brown.
• Step 3 Then, we'll make the blackened chicken. Start by coating chicken breasts in blackening spice. Cook on medium heat in an oil covered skillet on each side for about 6-7 minutes or until blackened. Then, turn off the heat and cover the skillet to finish cooking through (about 6 minutes).
• Step 4 Cook the quinoa.
• Step 5 Dice apples, crush almonds, and shred a small head of kale.
• Step 6 Assemble your bowl using these ingredients, plus goat cheese and balsamic vinaigrette.