Recipe: Autumn Harvest Bowl

INGREDIENTS

• 1 cup dry wild rice, rinsed
• 1 large sweet potato, diced into ½ inch cubes
• 1 tablespoon olive oil 
• Salt and pepper, to taste
• 4 cups shredded curly kale leaves
• 1 (15-ounce) can chickpeas, drained and rinsed 
• 1 red apple, cored and diced
• 4 ounces crumbled goat cheese
• ¼ cup balsamic vinegar 
• 1 tablespoon Dijon mustard
• 1 tablespoon maple syrup 
• 1 clove garlic, grated
• Salt and pepper, to taste
• 3 tablespoons olive oil
• ¼ cup roasted pecans, chopped

INSTRUCTIONS

1. Preheat the oven to 400ºF. Bring 2 ½ cups of water to a boil in a saucepan over medium-high heat. Once the water is boiling, add the rinsed wild rice, reduce the heat to low, cover the pot, and simmer until the water is absorbed, 35 to 40 minutes.
2. Meanwhile, add the diced sweet potato to a large sheet pan and toss with the olive oil and a few pinches of salt and ground black pepper. Spread the potatoes in one even layer and roast until tender – about 15-20 minutes.
3. While the potatoes roast, make the balsamic dressing by whisking the vinegar, Dijon mustard, maple syrup, garlic, salt, pepper, and 2 tablespoons of warm water until combined. Continue whisking while slowly adding the olive oil until the dressing has fully emulsified. 
4. Add the kale to a large mixing bowl and drizzle with some of the balsamic dressing, mixing well to coat. Reserve any remaining dressing for later. 
5. Toss in the cooked wild rice, sweet potatoes, chickpeas, diced apple, and crumbled goat cheese until combined. Add more dressing if needed and serve with a sprinkle of pecans.