California Harvest Bowls

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

1. 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.

2. 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.

3. In a medium skillet over medium heat, toast walnuts until they smell nutty and are slightly golden, about 5 minutes. Remove from heat. 

4. Meanwhile, in a medium bowl, whisk together dijon with lemon juice and zest, then slowly whisk in oil and maple syrup.

5. Arrange wild rice and kale side-by-side in a shallow bowl. Add chicken, roasted vegetables, and cranberry sauce before drizzling with dressing.

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