Fall Wild Rice Nourish Bowl

• 1/2 cup wild rice cooked in chicken bone broth. Can cook for an hour or soak overnight and cook for 20 minutes.

• 1 roasted white sweet potato coated with cinnamon. Air fried mine at 400 for 16 minutes shaking halfway through.

• 1 roasted butternut squash garlic powder, chili powder, cinnamon, salt, pepper

• 1 cup brussel sprouts salt and pepper Roasted these in the oven at 400 for about 40 minutes or until browned and cooked through.

• Honeycrisp apple chopped

• 1/4 cup chopped almonds and pistachios

• 1/4 cup dried fruit (cranberries, figs, apricots - choose any you like)

• 1lb ground chicken

• 1 container sautéed mushrooms

  Dressing

• 1/2 cup olive oil

• 1/4 cup balsamic vinegar

• 2 cloves of garlic minced

• 2 tbsp fig jam

• salt and pepper
  
  Cooked the ground chicken and added in mushroom on stovetop at medium to medium high heat. Seasoned with Salt, Pepper, and Sage.
  
  
  
  Combine all of this and store in the fridge. Makes 4 servings! When ready to eat heat it up in the microwave for 1-2 minutes and mix with a handful of chopped greens!