Fall Harvest Bowl (Sweetgreen-Inspired!)

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PREP TIME
15 minutes
COOK TIME
25 minutes
TOTAL TIME
40 minutes
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YIELD
6 bowls

What You Need

Harvest Bowls
●    3 tablespoons olive oil
●    1 lb. sweet potato (2 medium), chopped into 1/2-inch cubes
●    1/2 lb. Brussels sprouts, halved (quartered if large)
●    1/2 teaspoon dried rosemary
●    1/2 teaspoon dried thyme
●    Dash sea salt & black pepper
●    1 cup cooked wild rice blend
●    5 cups shredded curly kale
●    2 medium apples, cored and chopped
●    3 stalks celery, chopped
●    2/3 cup slivered toasted almonds
●    2/3 cup crumbled dairy-free feta 
●    1 (15 oz) can chickpeas, drained and rinsed

Balsamic Vinaigrette
●    ⅓ cup olive oil
●    ¼ cup balsamic vinegar
●    2 teaspoons dijon mustard
●    1 teaspoon maple syrup
●    Salt and ground pepper, to taste

Make It

1. Preheat the oven to 400F. 
2. Place Brussels sprouts and sweet potatoes in a bowl. Drizzle with the olive oil, sprinkle with rosemary, thyme, salt and pepper to taste and toss. Spread on a baking sheet and bake for 25-35 minutes or until browned.
3. While the veggies are roasting in the oven, make the wild rice according to package directions. I usually use 1 package for 4 bowls. 
4.  Make the dressing by adding all the ingredients to a jar and shaking to combine.
5. In shallow bowls divide the kale, wild rice blend, sweet potatoes and Brussels sprouts, chickpeas, apples, celery, almonds and feta. Drizzle with dressing and serve

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