Harvest Bowl
- Yield: 4 1x
Ingredients
Scale
- 2 cup sweet potato
- 12 ounces sliced grilled chicken
- Freshly ground black pepper
- 2 tablespoon olive oil, divided
- 1/2 lb. broccoli
- 1/4 cup Greek yogurt
- 1 red onion, sliced
- 1/4 cup Dijon mustard
- 1/4 cup unsalted sunflower seeds
- 1 teaspoon dried thyme
- 2 tablespoon sugar-free maple syrup
- 1/4 cup goat cheese
- Freshly ground black pepper
- 1/4 cup white wine vinegar
- 2 cup cooked jasmine rice
- 1/4 cup Trader Joes dried cranberries (or any no sugar added version)
Instructions
- Preheat oven to 425. On a large, parchment-lined baking sheet, mix broccoli, sweet potato, and red onion with 1 tbsp olive oil. Season with pepper and thyme. Bake for 25-30 minutes until vegetables are tender.
- Meanwhile, make the vinaigrette. In a large bowl, whisk vinegar, olive oil, greek yogurt, dijon mustard, and sugar free maple syrup until smooth and combined. Season with pepper.
- Assemble bowls: top 1/2 cup of rice with 1 cup of roasted vegetables, and 1 cup of chicken. Add cranberries and sunflower seeds to each bowl. Top with a drizzle of dressing, a bit of goat cheese, and serve.
Notes
Oxalate: about 23mg Calcium: 5mg Added Sugar: 0g
Nutrition
- Calories: 206
- Sugar: 3g
- Sodium: 96mg
- Fat: 7g
- Saturated Fat: 2g
- Carbohydrates: 109
- Fiber: 7g
- Protein: 8.25g
- Cholesterol: 18mg
Find it online: https://kidneystonediet.com/harvest-bowl/