Dietary Note: … Paleo (remove the goat cheese and honey).
INGREDIENTS:
For the Bowl: 4 cup AeroFarms Micro Bok Choy (as the base) 2 medium sweet potatoes, peeled and diced 2 tbsp olive oil (for roasting) 2 tsp cinnamon 2 tsp paprika - Salt and pepper, to taste 2 cup cooked and shredded chicken breast (rotisserie chicken works well) 2 medium apples (Honeycrisp or Fuji), thinly sliced ½ cup crumbled goat cheese ¼ cup dried cranberries or raisins ¼ cup toasted pecans or walnuts ----- For the Dressing: 3 tbsp olive oil 1 tbsp apple cider vinegar 1 tsp Dijon mustard 1 tsp honey or maple syrup - Salt and pepper, to tasteINSTRUCTIONS:
1. Roast the Sweet Potatoes:
– Preheat the oven to 400°F (200°C).
– Toss the diced sweet potatoes with olive oil, cinnamon, paprika, salt, and pepper.
– Spread them evenly on a baking sheet and roast for 20–25 minutes, flipping halfway through, until tender and slightly caramelized.
2. Prepare the Dressing:
– In a small bowl, whisk together olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and a pinch of salt and pepper. Adjust seasoning as needed.
3. Assemble the Harvest Bowl:
– Start with a generous layer of AeroFarms Micro Bok Choy as the base in each bowl.
– Add the roasted sweet potatoes, shredded chicken, apple slices, and goat cheese on top.
– Sprinkle with dried cranberries (or raisins) and toasted nuts for extra crunch and sweetness.
4. Dress and Serve:
– Drizzle the dressing over the bowl and toss gently to combine if desired.
– Serve immediately and enjoy the vibrant flavors and textures!
