Sweet potato, kale, chicken, apple, pumpkin seeds and rice are all complimented by a creamy tahini apple cider vinaigrette dressing in this delicious fall rice bowl.
Ingredients
| 2 large or 4 small | chicken breasts |
| 1-1/2 cups | uncooked rice |
| 2 | apples, cut into small cubes or slices |
| 2 large | sweet potatoes |
| 2 cups | chopped kale |
| 1/2 cup | pumpkin seeds |
| Apple Cider Vinaigrette | |
| 1/3 cup | apple cider vinegar |
| 1/4 cup | olive oil |
| 1 tbsp | chopped onion |
| 1 tsp | old fashioned Dijon mustard |
| 2 Tbsp | honey |
| 2 Tbsp | tahini |
Instructions
- 1. Preheat oven to 375 degrees Farenheit.
- Line a baking sheet with parchment paper. Cut chicken breasts in half to make them thinner and place on one side of the baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Cut sweet potatoes into small cubes and place on the other side of the baking sheet. Drizzle with olive oil, and season with salt and pepper.
- Bake for about 20 minutes, until the chicken is cooked through. Remove the chicken from the pan and stir the sweet potatoes. Bake for another 10-15 minutes until sweet potatoes are cooked through and slightly browned. Chop the chicken into bite sized pieces.
- While the chicken and sweet potato are cooking, prepare the kale and apple slices and cook the rice. Cook the rice according to package instructions.
- Chop the apple into small bite sized pieces and set aside. Chop the kale into small pieces and drizzle with a little bit of olive oil. Massage the oil into the kale with your hands and set aside.
- To assemble the dressing, add all of the ingredients into a small blender and blend on high until it is smooth.
- To assemble the bowls, divide rice, kale, chicken, apples and sweet potato equally into 4 bowls. Sprinkle with the pumpkin seasons and drizzle with your vinaigrette. Enjoy!
