harvest bowls with krispy rice

TOTAL TIME: 30 minutes

SERVES: 2

Milk & Dairy

• 1/2 cup goat cheese

Pantry

• 2 cups rice krispies

• 1 tsp garlic powder

• 1/2 tsp onion powder

• 1 tsp paprika

• 2 tbsp maple syrup

• 2 tbsp balsamic vinegar

• 2 tbsp tahini

• 1 tsp dijon

• 1/2 cup walnuts

• 6 tbsp olive oil

Produce

• 2 heads kale

• 1 large sweet potato

• 2 large macintosh apples

pre-recipe prep

• Preheat oven to 450.

1. Start your potatoes. Dice sweet potato into 1/4 inch pieces. Toss in 2 tbsp olive oil and a pinch of salt. Spread onto a baking sheet and bake for 25 minutes, flipping halfway through.

2. Make your dressing. To a small bowl, add 2 tbsp maple syrup, 2 tbsp balsamic vinegar, 2 tbsp tahini, 1 tsp dijon and a pinch of salt. Whisk and add water to thin out to a dressing consistency. Set aside.

3. Make your rice krispies. To a large sheet pan, spread out 2 cups rice krispies. Drizzle with 2 tbsp olive oil, 1 tsp garlic powder, 1/2 tsp onion powder, 1 tsp paprika and 1/2 tsp salt. Mix well and bake for 5 minutes.

4. Assemble your bowls. To your bowls, add kale and about 1 tbsp dressing. Massage into the kale. Top with sweet potatoes, goat cheese, diced apples, crushed walnuts and a bit more dressing, then top with your crisp rice.

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Questions? Drop a comment below if you have any questions, and don’t forget to let me know if you make it!