These healthy bowls are the perfect 'break' meal between big holiday meals. They carry all the best fall flavors like roasted sweet potatoes, apples, and creamy feta cheese, but still feel light and delicious.
Ingredients
- 1 sweet potato, peeled and diced
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- Cracked black pepper
- 6 cups mixed greens
- 1/2 cup Athenos Feta Crumbles
- 1 small red or gala apple, diced
- 1/4 honey roasted pecans or almonds
- 1 cup cubed cooked chicken (rotisserie recommended)
- 1 cup cooked wild rice
- Balsamic vinaigrette
Method
- Preheat the oven to 425 F. Add sweet potato to a small baking sheet. Drizzle evenly with olive oil, honey, garlic powder, salt, and a few turns of freshly cracked black pepper. Toss together to evenly coat carrots with seasoning
- Bake sweet potato for 15-20 minutes or until golden brown and tender. Stir half way through to ensure even baking.
- Remove the sweet potato from the oven and let it cool. Divide greens into two shallow bowls. Top evenly with cooked sweet potato, feta cheese crumbles, apple, pecans, chicken and wild rice. Drizzle with balsamic vinaigrette to your preference and serve.