Harvest Bowl

🥘 Ingredients

• wild rice 1 cup
• salted chicken broth 3 cups
• sweet potatoes 1 ½ lb
• olive oil 2 Tbs
• kosher salt ¾ tsp
• chicken thighs 1 ½ lb
• olive oil 1 Tbs
• kosher salt 1 tsp
• cider vinegar 1 Tbs
• whole grain mustard 2 tsp
• baby kale 4 cups
• apple 1
• goat cheese 3 oz
• balsamic vinaigrette 0.33 cup

1. 1

   A warm bowl, not a salad.
2. 2

   Simmer wild rice in salted chicken broth in a saucepan 45 min , until the grains split open and curl, then drain off whatever is left.
3. 3

   Roast sweet potatoes tossed with olive oil and kosher salt on a sheet pan at 425°F (220°C) 30 min , in one layer and not stirred for the first twenty, so the faces against the pan go dark.
4. 4

   Roast chicken thighs rubbed with olive oil and kosher salt at 425°F (220°C) 25 min , until the skin is crisp and the juices run clear.
5. 5

   Pull @&( timer into rough shreds with two forks and toss it, still hot, with cider vinegar and whole grain mustard — hot meat drinks a dressing, cold meat only sits in it.
6. 6

   Spoon @&( timer into four bowls, pile @&( timer and @&( timer on top, and finish with baby kale , apple , goat cheese and balsamic vinaigrette .