My current hyperfixation meal

Here's a recipe I keep coming back to—it's delicious, packed with nutrients, and easy to make! This Nourish Bowl strikes the perfect balance between sweet and savory, featuring kale massaged with balsamic dressing, quinoa, chicken, roasted sweet potatoes, fresh apple, pecans, and feta cheese!

INGREDIENTS

• 4 cups kale

• 1 cup cooked quinoa

• 1 lb roasted or grilled chicken

• 1 cup cubed sweet potato

• 1 honey crisp apple

• 1/4 cup feta cheese 

• 1/4 cup pecans 

• Optional 3 tbsp of maple syrup for maple glazed pecans

  Balsamic Vinaigrette 

• 1/4 cup olive oil

• 2 tbsp balsamic vinegar

• 1 tsp dijon mustard

• 3 tsp maple syrup

• salt and pepper, to taste

INSTRUCTIONS

1. Preheat the oven to 425 F. Cube the sweet potato. Transfer the sweet potato to a baking sheet and toss with extra virgin olive oil, sea salt and black pepper. Cook for 15 minutes, or until they start to brown

2. While the sweet potato cooks, cut the apple into 1/2 “ cubes. 

3. If making maple glazed pecans: 

• Add pecans to a small skillet and add maple syrup

• Warm over medium-low heat and stir for 3-5 minutes until the syrup thickens a bit

• Take off heat, sprinkle sea salt or cinnamon on top and the pecans will caramelize as the pecans cool

4. To make the dressing add the olive oil, balsamic vinegar, dijon mustard, maple syrup, sea salt and black pepper to a jar. Shake until fully blended (or use a milk frother to quickly emulsify). 

5. Pour the dressing over the kale and toss until the kale is fully coated. Divide the kale into two bowls and top with quinoa, chicken, roasted sweet potato, apple, pecans, and feta cheese. Enjoy!