Sheet Pan Harvest Bowl
Ingredients
Maple Dijoin Dressing
- ¼ cup apple cider vinegar
- ½ cup extra virgin olive oil
- 1 tbsp dijon mustard
- 2 tbsp pure maple syrup (leave out if Whole30)
- 2 cloves garlic, minced
- 1 tsp salt
- 1 tsp pepper
Sheet Pan
- 1 medium sweet potato
- 2 cups brussels sprouts
- 4 thinly sliced chicken breasts
- 2 tbsp olive oil or avocado oil
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp paprika
- salt & pepper, to taste
Bowl Toppings (You Choose!)
- shredded kale
- shredded carrots
- sliced or cubed apples
- slivered almonds or crushed walnuts
- pomegranate seeds
- goat cheese (leave out if Whole30)
- cooked wild rice (leave out if Whole30)
- hard boiled egg
Instructions
- If using wild rice, prepare first (since it will take the longest) by following instrustions on the bag.
- Preheat your oven to 425°.
- Prep brussels sprouts and sweet potato. Cut off the bottom of the sprouts then cut in half and cube the sweet potato. Place them into a large bowl and toss with olive oil/avocado oil and seasonings.
- Place chicken, brussels sprouts and sweet potatoes on a parchment lined baking sheet ensuring they are not overlapping. Bake for 25-30 minutes or until chicken is cooked through.
- While cooking, prepare your hard boiled eggs, shake up your dressing (I made mine easily is a mason jar with a lid, or you can whisk them together in a container) and prep other toppings.
- To hard boil your eggs, place eggs in a pan with just enough water to cover them then bring to a boil on the stove.
- Cook eggs for 15 minutes, then drain and transfer each egg to a bowl full of cold water and ice for 5 minutes. This helps make them easier to peel!
- Once all of your ingredients are cooked, prepped and ready, assemble your bowl with the toppings of your liking.
Notes
Store each food group separately to keep them fresh for meal prepping.