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My husband and I have had this salad in our lunch meal plan rotation for the past several years, and we haven't gotten sick of it yet! It's a copycat of the Sweetgreen Harvest Bowl salad. We typically rotate it in every 3-4 weeks.
Ingredients for 10 servings (lunch all week for 2 people):
3 bunches of green curly kale
4 honeycrisp apples
4 sweet potatoes
2 cups wild rice mix
4-5 medium to large sized chicken breasts
1 cup roasted salted almonds (no seed oils)
Dressing:
β cup balsamic Vinegar
2/3 cup olive oil
1 tbsp dijon mustard
Β½ tsp salt
Β½ tsp pepper
Prep work:
De-stem your kale, wash it, and store it.
Filet your chicken breasts, drizzle with olive oil, salt, and pepper. Grill chicken.
Chop your sweet potatoes into small chips. Drizzle with olive oil, salt, and pepper. Bake at 425 For 35 min. You will likely need 2 baking sheets.
Cook your wild rice in a rice cooker or pot. Use chicken stock for more flavor instead of water. My mix is a 1:2.25 ratio, but check your rice instructions for the best results.
Make your dressing by mixing all ingredients together and shaking them up.
Store everything in the fridge. It travels well if you need to take it into the office.
To make:
Portion kale into a bowl. Drizzle some olive oil and a pinch of salt. Massage kale with your hands - this helps to remove some of the bitterness.
Dress kale.
Heat rice, chicken, and sweet potatoes.
Meanwhile, dice apple and almonds.
Add all ingredients onto kale. Dress, mix, and enjoy.
Completely optional, if you eat dairy, you can add some goat cheese crumbles. Also optional, is to remove the chicken if you are vegetarian or vegan.
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