AUTUMN HARVEST BOWL—sweetgreen dupeeeeee🍎🍁🍂🍴for episode 5 of my fall in love with your kitchen series—where we’re making fun, festive recipes all fall long!!
We’ll start by roasting the brussel sprouts and sweet potatoes. Cube 1 large sweet potato and place on half of a parchment paper lined baking sheet. Drizzle and coat in some olive oil and a sprinkle of salt. Then, cut 3 cups of brussels sprouts in half and transfer to the other half of the baking sheet. Mix together 3 tbsp of olive oil, 3 tbsp of maple syrup, 1/4 tsp of salt, and 1 tbsp of balsamic and brush this onto the the brussels. Bake these together on 425 for 30 minutes or until golden brown. Then, we’ll make the blackened chicken. Start by coating 3 chicken breasts in blackening spice—2 tsp of paprika, 1/2 tsp of cayenne, 2 tsp of thyme, 2 tsp of garlic powder, 1 tsp of crushed black pepper, and 1/2 tsp of rosemary (recipe is from @thedefineddish 🫶) Cook on medium heat in an oil covered skillet on each side for about 6-7 minutes or until blackened. Then, turn off the heat and cover the skillet to finish cooking through (about 6 minutes) Cook the wild rice by adding 1 cup to a small pot with 2 cups of water. Bring to a boil, turn to low and cover & cook for 15 minutes, or until there’s no water left. Dice 1 honey crisp apple, crush 1/4 cup of almonds, and shred a small head of kale. Assemble your bowl using these ingredients, plus goat cheese and balsamic vinaigrette (1/4 cup of olive oil, 3 tbsp of balsamic glaze, 1/4 tsp of salt, and the juice of 1/2 a lemon)
