This hearty bowl is perfect for weekly batch cooking and meal prep. Enjoy a sweet crunch from green apples along with fiber-rich brown rice and sweet potatoes. These ingredients combined make each bite a unique Autumn flavor experience!
1 harvest bowl (about 2 cups)
Large sweet potato, cubed
Brown rice, cooked
Brussel sprouts, halved
Green apple, diced
Apple cider vinegar
1 1/2 teaspoon
Preheat oven to 400º F. Toast the pecans for 5-7 minutes. Set aside to cool.
Line a baking sheet with aluminum foil and grease with cooking spray.
Place cubed sweet potato and brussels sprouts on the baking sheet and season with salt, pepper, and a splash of olive oil. Bake for 20-25 minutes, or until sweet potato is browned and tender and brussels sprouts are crispy. Cool completely.
Make the dressing: whisk together the olive oil, vinegar, and honey in a small bowl. Set aside.
In a large bowl, toss together arugula, cooked veggies, pecans, green apple, brown rice, and goat cheese. Add the dressing and toss to coat.
Serve immediately, or increase servings for batch cooking to store and eat throughout the week!