INGREDIENTS:

• 12 Cranberry & Jalapeño Meatballs
• 1 lb Brussels sprouts, halved or quartered
• 1 large sweet potato, peeled and chopped in ½-inch pieces
• 2 Tbsp extra virgin olive oil
• 4 cups chopped kale
• Small drizzle of extra virgin olive oil (for massaging the kale)
• 2 cups cooked wild rice
• ¼ cup crumbled goat cheese
• ¼ cup extra virgin olive oil
• 2 Tbsp apple cider vinegar
• 2 Tbsp plain Greek yogurt
• 2 tsp pure maple syrup
• ½ tsp Dijon mustard
• Pinch of sea salt

DIRECTIONS:

• Preheat the oven to 425°F. Line a large baking sheet with parchment paper.
• On the prepared baking sheet, toss the Brussels sprouts and sweet potatoes with olive oil and a pinch of salt. Spread them out in a single layer.
• Roast for 15–18 minutes. Remove the pan from the oven, toss the vegetables, and add the Cranberry & Jalapeño Meatballs to the same baking sheet.
• Reduce the oven temperature to 350°F (no need to wait for it to cool) and continue roasting for another 15 minutes, or until the vegetables are tender and caramelized and the meatballs are heated through.
• While the vegetables roast, place the chopped kale in a large bowl with a small drizzle of olive oil. Massage gently with your hands for about a minute, until slightly softened and glossy.
• In a small bowl or jar, whisk together the olive oil, apple cider vinegar, Greek yogurt, maple syrup, dijon, and salt until smooth and creamy.
• Divide the wild rice and kale among four bowls. Top each with roasted vegetables and meatballs, sprinkle with goat cheese, and drizzle with the dressing.