California Harvest Bowls

In Newsletter Content by Brandon St. Clair


  • 1/2 lb. Sweet potatoes, scrubbed and cut into rounds
  • 1/2 lb. Brussels sprouts, halved or quartered if large
  • 3 tbsp. Extra-virgin olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 2 Boneless skinless chicken breasts
  • 1/2 tsp. Paprika
  • 4 c. Cooked wild rice
  • 4 oz. Tuscan kale leaves, chopped
  • 1 c. Whole cranberry sauce
  • 1 c. California walnuts
  • 1/2 tsp. Dijon mustard
  • 2 tbsp. Fresh lemon juice
  • 1/4 c. Extra-virgin olive oil
  • 1/2 tsp. Maple syrup


  • Preheat oven to 425º. Place sweet potatoes on one half of a large baking sheet. Place Brussels sprouts on other half. Toss each vegetable with 1 tablespoon oil and season with salt and pepper, keeping them separate and in even layers. Roast until tender and golden, about 25 minutes.
  • Meanwhile, in a large cast-iron skillet over medium-high heat, heat remaining tablespoon oil. Season chicken with paprika, salt, and pepper and add to skillet. Cook until golden and no longer pink, 4 minutes per side. Transfer skillet to oven and roast until cooked through, about 5 minutes more. Let rest 10 minutes, then slice into thin strips.
  • In a medium skillet over medium heat, toast walnuts until they smell nutty and are slightly golden, about 5 minutes. Remove from heat.
  • Meanwhile, in a medium bowl, whisk together Dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.
  • Arrange wild rice and kale side-by-side in a shallow bowl. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.