Athenos Harvest Bowl
Fall is the perfect time to settle back into routine and take time to prepare some healthy dishes for the week. These harvest bowls are loaded with fiber, protein and rich creamy flavor from Athenos feta cheese crumbles. Serve the vinaigrette on the side and you've got a perfect on the go lunch meal.
Cooking time
30 minutes
INGREDIENTS
| 1 | sweet potato, peeled and diced |
| 1 tbsp | olive oil |
| 1/4 tsp | garlic powder |
| 1/4 tsp | kosher salt |
| 1 tsp | cracked pepper |
| 6 cups | mixed greens |
| 2 cups | Athenos Crumbled Reduced Fat Feta |
| 1 | small red or honey crisp apple, diced |
| 1/4 cup | honey roasted almonds or pecans |
| 1 cup | cubed chicken breast (rotisserie recommended) |
| 1 cup | cooked wild rice |
| Balsamic vinaigrette | for serving |
Method
-
- Preheat the oven to 425 F. Add sweet potato to a small baking sheet. Drizzle evenly with olive oil, honey, garlic powder, salt, and a few turns of freshly cracked black pepper. Toss together to evenly coat carrots with seasoning
- Bake sweet potato for 15-20 minutes or until golden brown and tender. Stir halfway through to ensure even baking.
- Remove the sweet potato from the oven and let it cool. Divide greens into two shallow bowls. Top evenly with cooked sweet potato, feta cheese crumbles, apple, pecans, chicken and wild rice. Drizzle with balsamic vinaigrette to your preference and serve.
