Harvest Bowl

4.8 from 4 reviews


  • 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)


  1. 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.
  2. 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.
  3. 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.


Oxalate: about 23mg   Calcium: 5mg   Added Sugar: 0g