Step 1

Preheat oven to 425 degrees Fahrenheit.

Step 2

Wash and chop sweet potatoes. In a bowl, mix them with the olive oil and salt until evenly coated. Place on a baking sheet lined with aluminum foil and bake for 20 minutes. Remove from oven and toss, then bake for another 25 minutes until sweet potatoes are browned to your liking.

Step 3

While sweet potatoes are roasting, prepare wild rice according to package instructions.

Step 4

When the wild rice is done cooking, begin to assemble the bowls. Place one serving of wild rice in each bowl, followed by two cups of kale. Top with roasted sweet potatoes, crumbled goat cheese, chicken, apples, and pecans. Dress with balsamic vinaigrette.

Step 5

Serve harvest bowls warm. If packing for lunches, reheat in the microwave for one minute.

Step 6

Put all the ingredients in a bottle and shake to combine.