Harvest Bowls (AIP)

• 1-1.5 lbs. cooked chicken breast, small- medium dice
• 1 large sweet potato, medium dice
• 2 apples, cored and medium dice (honey crisp)
• 6oz marinated baby beets (Love Beets brand)
• 1 bunch kale, shredded
• 1 T avocado oil
• 3/4 tsp garlic powder
• 3/4 tsp onion powder
• 3/4 tsp sea salt
• 1/4 tsp black pepper (omit for AIP)

Balsamic Vinaigrette

• 1/4 C balsamic vinegar
• 1 C avocado oil
• 1/2 tsp sea salt
• 1 garlic clove, minced
• 1/4 tsp black pepper (omit for AIP)
• 2 T honey
• 1 tsp dried thyme

1. Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
2. In a medium bowl, add the diced sweet potatoes, 1 tablespoon avocado oil, ¾ teaspoon sea salt, ¼ tsp pepper, ¾ teaspoon onion powder, and ¾ teaspoon garlic powder. Toss everything together to evenly coat and spread on the parchment-lined sheet pan in a single layer. Place in the oven and roast for 30-40 minutes.
3. While the sweet potatoes roast, make the balsamic dressing by adding the balsamic vinegar, 1 cup avocado oil, ½ teaspoon sea salt, minced garlic, ¼ tsp pepper, honey, and thyme to a mason jar or high-speed blender. Use an immersion blender or high-speed blender to combine the dressing ingredients. Blend for 30 seconds to 1 minute. The dressing should become thick. Set it aside.
4. When the sweet potatoes are done roasting, assemble the bowls by placing shredded kale in a bowl and topping it with diced chicken breast, sweet potatoes, diced apple, and pickled beets.
5. Serve the bowls with the balsamic vinaigrette. Optional to add pecans and goat cheese if you aren’t following AIP.