Feta Harvest Bowl
These healthy bowls are the perfect 'break' meal between big holiday meals. They carry all the best fall flavors like roasted sweet potatoes, apples, and creamy feta cheese but still feel light and delicious.
Cooking time
15 minutes
Total time
15 minutes
INGREDIENTS
2 Servings| 1 | sweet potato |
| 1 Tbsp | olive oil |
| 1/4 tsp | garlic powder |
| 1/4 tsp | salt |
| 6 cups | mixed greens |
| 1/2 cup | Athenos Traditional Feta Cheese Crumbles |
| 1 | small red or gala apple, diced |
| 1/4 | honey roasted pecans or almonds |
| 1 cup | cubed cooked chicken (rotisserie recommended) |
| 1 cup | cooked wild rice |
| To taste | Balsamic vinaigrette |
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 half way 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.
