Name: California Harvest Bowls
Prep time: 15 min
Total time: 40 min
Yield: 4 serving(s)
Ingredients: 1/2 lb. sweet potatoes, scrubbed and cut into rounds; 1/2 lb. brussels sprouts, halved or quartered if large; 3 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper; 2 boneless skinless chicken breasts; 1/2 tsp. paprika; 4 c. cooked wild rice; 4 oz. tuscan kale leaves, chopped; 1 c. whole cranberry sauce; 1 c. California walnuts; 1/2 tsp. Dijon mustard; 2 tbsp. fresh lemon juice; 1/4 c. extra-virgin olive oil; 1/2 tsp. maple syrup

Step 1Preheat oven to 425º. Place sweet potatoes on one half of a large baking sheet. Place Brussels sprouts on other half. Toss each vegetable with 1 tablespoon oil and season with salt and pepper, keeping them separate and in even layers. Roast until tender and golden, about 25 minutes.

Step 2Meanwhile, in a large cast-iron skillet over medium-high heat, heat remaining tablespoon oil. Season chicken with paprika, salt, and pepper and add to skillet. Cook until golden and no longer pink, 4 minutes per side. Transfer skillet to oven and roast until cooked through, about 5 minutes more. Let rest 10 minutes, then slice into thin strips.

Step 3In a medium skillet over medium heat, toast walnuts until they smell nutty and are slightly golden, about 5 minutes. Remove from heat.

Step 4Meanwhile, in a medium bowl, whisk together dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.

Step 5Arrange wild rice and kale side-by-side in a shallow bowl. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.