Serves 4
Ingredients:
2 cups wild rice
1 sweet potato, peeled and diced
2 beets, scrubbed and diced
1 bunch kale, finely chopped
1 lb chicken breast
1/2 cup walnuts, chopped
1/2 cup pomegranate arils
1/2 cup goat cheese
balsamic vinaigrette, drizzled
Blend balsamic vinaigrette ingredients:
1/2 cup olive oil
1/4 cup balsamic vinegar
2 Tbsp honey
1 Tbsp dijon mustard
1 tsp salt
slice of red onion pepper, to taste
Directions:
Preheat oven to 400 degrees.
Roast sweet potatoes and beets: Toss sweet potatoes and beets with olive oil, salt, and pepper. Bake in the oven for 25-30 minutes.
Prepare chicken: Season chicken breast with olive oil, garlic powder, paprika, salt, and pepper. Bake in the oven for 20 minutes. Chop into bite-sized pieces.
Arrange bowl: Add wild rice, sweet potatoes, beets, chicken, kale, walnuts, pomegranate arils, and goat cheese to a bowl, and drizzle with balsamic vinaigrette. Enjoy!
