1. Roast Your Sweet Potatoes and Mushrooms: Preheat your oven to 350 F. While that’s heating, chop up your sweet potato and mushrooms, then lightly coat them in olive oil, salt, and pepper. Transfer the to a baking sheet lined with parchment and bake for 45 minutes.

2. Cook Your Wild Rice (or grain of choice): Whatever grain you elect for this bowl, I suggest preparing it while your potatoes and mushrooms bake in the oven. Follow the instructions to cook the grain of your choice – for the wild rice blend I used, it took about 45 minutes to cook (the same as the potatoes and mushrooms).

3. Chop Up Your Chicken and Apples: Chop up your apple and chicken into cubes.

4. Make Your Dressing: Combine your olive oil, balsamic vinegar, salt, pepper, honey, and Italian seasonings in a jar. Whisk or shake until it produces a semi-thick and creamy dressing.

5. Assemble Your Harvest Bowl: Once everything is cooked and cut, lay down your arugula and add all of your ingredients into your bowl. I recommend adding in an even ratio of arugula, rice, sweet potatoes, and chicken, then topping it off with your blue cheese, pumpkin seeds, and vinaigrette.