COPYCAT SWEETGREEN HARVEST BOWL

Preheat oven to 425°F. Wash sweet potatoes well and dice into cubes. Line a baking sheet with olive oil and add the diced sweet potatoes, toss in olive oil and desired seasonings, then bake for 15 minutes. Add the chicken with olive oil and seasonings to the baking sheet and bake for an additional 15 minutes or until it’s cooked through (has an internal temp of 165°F). Wash kale in a salad spinner and add to a bowl. Add a drizzle of olive oil and “massage” the kale to reduce bitterness and make it easier to digest. Heat up rice quinoa mix in the microwave for 90 seconds and add to the bowl. Add diced chicken, sweet potato, gala apple cubes, and goat cheese to the bowl. Serve with your favorite dressing—balsamic is recommended.