Klean copycat sweet green harvest bowl

I remade the sweet greens harvest bowl cut the calories down by about 200 add a little extra protein with some different ingredients and instead of wild rice I chose to use right rice because it is made with lentils so it has a little extra proteins.
Recipe Below:
For the sweet potatoes:
1 large sweet potato, peeled and chopped
1 tbsp avocado oil
Salt and pepper
1 tsp cinnamon
For the chicken:
1 lb chicken breast
Salt and pepper
1 tsp dried or fresh thyme
1 tsp dried or fresh rosemary
1 tsp garlic powder
2 tsp dried parsley
2 tbsp avocado oil
for dressing:
2 tbsp olive oil
3 tbsp balsamic vinegar
1 tbsp honey
2 tbsp greek yogurt
Salt and pepper
1 tsp garlic powder
For the salad:
1 head kale, destemmed and chopped
1 honey crisp apple, sliced
1/4 cup right rice brown butter sage , cooked
1/4 cup almonds, chopped
1/4 cup shaved asiago and parm cheese,
To make the sweet potato, preheat the oven to 400 F and line a baking sheet.
Toss the sweet potato with the oil and seasonings and bake in the oven for 25-30 minutes, tossing halfway through until crisp.
Or use your air fryer at 400F for about 10-12 mins and Set aside.
To make the chicken, season the chicken generously on both sides. Using a large pan, heat the oil over medium heat. Sear the chicken on both sides until cooked through.
Allow to rest before cutting into cubes. I actually used my airfryer to cook mine quickly.
To make the dressing, combine the ingredients in a bowl and whisk to combine until smooth and creamy.
To assemble the salad, add the kale to a large bowl and top with olive oil and salt. Massage the kale with clean hands for 2-3 minutes or until the kale begins to soften. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, goat cheese, and dressing. Toss before serving.
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Krystal Goodman - OwnerPersonal Trainer / Nutritionist