Step 1

Preheat the oven to 425 degrees F. Cook the wild rice & quinoa according to package directions. Line a large baking sheet with parchment paper and set aside.

Step 2

Place the diced sweet potatoes on the prepared baking sheet. Drizzle with olive oil and season with the chili powder, cumin, cinnamon, and kosher salt. Toss to combine. Roast for 20-25 minutes, until the sweet potatoes are fork-tender & crispy around the edges. Remove from the oven and set aside.

Step 3

Meanwhile, as the sweet potatoes roast, mix up the cinnamon maple balsamic vinaigrette. Add the olive oil, balsamic, maple syrup, garlic, cinnamon, kosher salt & ground black pepper to a blender or food processor. Blend until emulsified & creamy, about 30 seconds. Transfer to a jar or airtight container, then add in the fresh herbs. Shake or stir to combine. Store in the refrigerator for up to 2 weeks.

Step 4

Meanwhile, as the sweet potatoes roast, prep the remaining grain bowl ingredients – pull the chicken, shred the kale, finely dice the red onion, dice the apple, shred the cheese, & chop the nuts.

Step 5

Place the shredded kale in a large bowl. Drizzle a little of the cinnamon balsamic vinaigrette over top. Using your hands, massage the vinaigrette into the kale until vibrantly green & softened. Add the wild rice, quinoa, roasted sweet potatoes, shredded chicken, red onion, apple, cheese, and walnuts to the bowl. Drizzle more of the cinnamon vinaigrette over top, then toss to combine.

Step 6

Serving: These grain bowls are great warm, room temperature, or cold. See Recipe Notes, below, for more meal prep tips. Enjoy!