Cucumber Harvest Bowl

A bowl filled with chopped cucumbers, grilled chicken, sweet potatoes, apples, wild rice, almonds, goat cheese, and drizzled with dark balsamic glaze; lemon slices and cucumber are on the side. GREENHOUSE Goodness

Cucumber Harvest Bowl

Fall into the season with the perfect Harvest Bowl topped with Greenhouse grown cucumbers, making every bite balanced with freshness and flavor! Drizzled in a tangy balsamic dressing, it’s a wholesome bowl that feels just like fall and is perfect for the whole family.

Prep Time: 20

|

Cook Time: 30

|

Total Time: 50

|

Serves: 4
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Ingredients

  • 1 GREENHOUSE English cucumber, chopped
  • 3 chicken breasts
  • 1-2 tbsp olive oil
  • Pinch of salt
  • 1 large sweet potato
  • 1 cup wild rice
  • 2 cups water
  • 1 large apple
  • 1/4 cup almonds
  • 3 cups kale
  • 2 tbsp goat cheese, crumbled

 

Dressing

  • 1/4 cup olive oil
  • 2 tbsp balsamic glaze
  • 1/2 a lemon
  • 1/4 tsp salt

DIRECTIONS

  1. Preheat oven to 425°F.
  2. Place 3 chicken breasts on a baking sheet with parchment paper. Drizzle the chicken breasts with olive oil and sprinkle with salt. Bake on 425° for 30 minutes.
  3. Dice up the sweet potato and add to a parchment lined baking sheet. Bake on 425° for 23 minutes or until golden.
  4. Add wild rice and water to a saucepan on high heat to bring to a simmer. Once simmering, turn heat to low and cover until water is completely gone and rice is cooked for 8-10 minutes.
  5. Dice up almonds, English cucumber, kale, and apple. Mix in the kale in olive oil.
  6. Whisk together olive oil, balsamic glaze, lemon juice, and salt to create your dressing.
  7. Once all dishes are prepared, assemble all the ingredients in a bowl, add crumbled goat cheese on top and enjoy.
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