Copycat Sweetgreen Autumn Harvest Bowl

1. Preheat your oven to 425F. Transfer the cubed sweet potato and halved brussels sprouts to a large lined baking sheet. Drizzle the cubed sweet potato with olive oil and sprinkle with salt and pepper.
2. Prepare the maple balsamic glaze for the brussels sprouts: whisk together 2 tbsp olive oil, 2 tbsp maple syrup, 1 tbsp balsamic vinegar, and 1/4 tsp salt until smooth. Brush the brussels sprouts with this glaze until evenly coated. Transfer the baking sheet to the oven and bake for 25-30 minutes, or until the vegetables are golden brown.
3. While the vegetables roast, prepare the wild rice: add 1 cup wild rice to a small pot with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes, or until all the water has been absorbed.
4. Make the balsamic vinaigrette: whisk together 1/4 cup olive oil, 3 tbsp balsamic glaze, 1/4 tsp salt, and the juice of 1/2 lemon. Set aside.
5. Prepare the blackened chicken: whisk together 2 tsp paprika, 1/2 tsp cayenne, 2 tsp thyme, 2 tsp garlic powder, 1 tsp crushed black pepper, and 1/2 tsp rosemary to create the seasoning. Evenly coat the 2 chicken breasts with this seasoning.
6. Heat a skillet to medium heat and evenly coat it with olive oil. Once hot, sear the seasoned chicken breasts on each side for about 5 minutes, or until blackened. Turn the heat to low, cover the pan, and let the chicken continue to cook for about 5-6 more minutes, or until it’s cooked all the way through. Dice the cooked chicken and set aside.
7. Assemble your bowl with all of your prepared ingredients: wild rice, roasted sweet potatoes, maple brussels sprouts, diced honeycrisp apple, crushed almonds, shredded kale, crumbled goat cheese, and diced blackened chicken. Drizzle with balsamic vinaigrette and enjoy!