• 1 large sweet potato, peeled and cubed
• 1 tablespoon avocado or olive oil
• Salt and pepper
• 1 teaspoon cinnamon

Note: Butternut squash is a good substitute if you don't like sweet potato.

• 1 pound chicken breast
• Salt and pepper
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 1 teaspoon garlic powder
• 2 teaspoon dried parsley
• 2 tablespoons avocado or olive oil

• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 tablespoon honey
• 2 tablespoons coconut yogurt
• Salt and pepper
• 1 teaspoon garlic powder

• 1 head kale, destemmed and chopped
• 1 tablespoon olive oil
• Pinch of salt
• 1 apple, diced
• 1/2 cup wild rice, cooked
• 1/4 cup almonds, roughly chopped
• 1/4 cup goat cheese, crumbled

1. Cook wild rice according to package directions.
2. Preheat oven to 425°F and line a baking sheet with foil or parchment paper. 
3. Toss sweet potato with oil and seasonings and bake for 25-30 minutes, tossing halfway through until browned. Set aside.
4. While sweet potato is baking, season chicken generously on both sides with salt and pepper, thyme, rosemary, garlic powder and parsley. 
5. Heat a large skillet over medium heat and add oil. Sear chicken on both sides until cooked through. 
6. Rest for approximately 5 minutes and cut into cubes.
7. Combine dressing ingredients in a bowl and whisk to combine until smooth and creamy.

1. Add kale to a large bowl. 
2. Add olive oil and salt. Massage kale by hand for 2 to 3 minutes or until the kale begins to soften. 
3. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, goat cheese, and dressing. Toss before serving.