Fresh Harvest Bowl with Micro Bok Choy

INGREDIENTS:

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 3 tbsp olive oil 1 tbsp apple cider vinegar 1 tsp Dijon mustard 1 tsp honey or maple syrup Salt and pepper, to taste

INSTRUCTIONS:

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!