1-Getting started: Getting started with this Sweetgreen Harvest Bowl is easier than you think, and we’ll walk through each step to make it fun and straightforward. Begin by gathering your ingredients, like washing the kale and prepping the chicken for marinating. This sets the stage for a smooth cooking process that fits into your routine.

2-Marinate the chicken: The next part involves marinating the chicken by whisking together avocado oil, balsamic vinegar, and spices, then letting it sit for 30 minutes to 4 hours.

3-Cook the chicken: Cook the chicken in a grill pan or skillet over medium heat for 4-5 minutes per side until it reaches 165°F, then let it rest and cube it.

4-Roast the vegetables: Roasting the vegetables is key, so preheat your oven to 450°F and arrange Brussels sprouts and sweet potato on a baking sheet without overlapping.

5-Roasting and Assembling: Roast the veggies for 20 minutes until they’re tender and crisp, then make the glaze by whisking balsamic vinegar and maple syrup, heating it until thickened, and tossing it with the Brussels sprouts. Prepare the vinaigrette by whisking olive oil, balsamic vinegar, Dijon mustard, salt, and pepper until emulsified. Finally, assemble the bowls by dividing kale among them, adding wild rice, roasted sweet potato, glazed Brussels sprouts, cubed chicken, diced apple, goat cheese, and almonds, then drizzling with vinaigrette and tossing.