Sometimes you need a tasty, hearty meal that’s also super healthy. You know we love our cheesecake and mac and cheese here at Suvie but we also need to balance those recipes out with some power greens and lean proteins that help us push through rigorous days of recipe testing and staring at food. Harvest bowls are an easy way to make healthy taste great. We layer crunchy kale with soft sweet potato, nutty wild rice, protein-rich chicken breast, bright and tangy apple, crisp almonds and creamy goat cheese. Drizzled with a balsamic vinaigrette this is the flavor profile of your dreams. Move over salads because it’s bowl time and we’re along for the ride. Happy munching!
- 2 chicken breasts
- 2 sweet potatoes
- ½ cup wild rice
- 2 tsp salt, plus more to taste
- Freshly ground pepper to taste
- 4 cups kale or spinach
- 1 apple
- ⅓ cup sliced almonds
- 2 oz fresh goat cheese
- ¼ cup balsamic vinaigrette
Cut sweet potatoes into ½” cubes, place into a Suvie pan and load into upper left zone of Suvie.
Salt and pepper chicken breast and vacuum seal (here’s our DIY vacuum sealing guide). Place in a Suvie pan, fill with water and load into upper right zone of Suvie.
Pour wild rice into starch pan, add 2 tsp salt and load into Suvie.
Fill reservoir, enter My Cook > Multi-Zone settings and cook now or schedule.
My Cook > Multi-Zone Settings
Protein: 150 degrees, 30 minutes
Vegetable: 45 minutes
Starch: 30 minutes
After cook is complete, remove all pans from Suvie. Drain and discard vacuum seal bags. Pat chicken dry and slice against the grain. Drain excess water from sweet potatoes. Salt and pepper sweet potatoes to taste.
Chop kale into bite-sized pieces, removing thicker stems and thinly slice apples.
To assemble, add about a cup of kale to a bowl, scoop a few spoonfuls of wild rice, sweet potatoes, chicken, and apples over kale. Drizzle a tablespoon or two of balsamic vinaigrette and sprinkle ¼ of the sliced almonds and goat cheese over each bowl.
A good quality dry Riesling is always a great companion to chicken dishes.