Harvest Bowl with Honey Mustard

- 1 large scrubbed and cut into 1/2-inch dice Sweet potato
- 2 tbsp Olive oil
- 6 boneless, skinless Chicken thighs
- 1/2 tsp Garlic powder
- 1/2 tsp Paprika
- 3 cups cooked Quinoa
- 4 small handfuls Baby kale
- 1/2 cup Smoky Spicy Mixed nuts
- 1/2 cup Honey Mustard Dressing

1. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
2. Toss the 1 large Sweet potato, scrubbed and cut into 1/2-inch dice with 1 tbsp Olive oil, and season with salt and pepper.
3. Toss 6 boneless, skinless Chicken thighs with the remaining 1 tbsp Olive oil, 1/2 tsp Garlic powder, and 1/2 tsp Paprika, and season generously with salt and pepper.
4. Arrange the Sweet potato and Chicken on the baking sheet and roast in the oven for 35 minutes or until the Chicken is cooked through and no longer pink inside.
5. Remove the Chicken to a cutting board and chop it into bite-sized pieces.
6. To assemble the bowls, place 3/4 cup cooked Quinoa in each bowl, then top with one-quarter each of the roasted Sweet potato, Chicken, Baby kale, and Smoky Spicy Mixed nuts. Drizzle with 1/2 cup Honey Mustard Dressing and enjoy!