Kale and Sweet Potato Bowl With Chicken and Balsamic Vinaigrette

Place cubed sweet potatoes on a Suvie roasting rack set within a Suvie pan. Pour 1/3 cup water into the pan, and load into the top zone of Suvie. Season chicken breasts with kosher salt and pepper. Vacuum seal chicken, place in a Suvie pan, fill with water and load into the bottom zone of Suvie. Enter cook settings and cook now or schedule. Suvie Cook Settings: Bottom Zone: Sous Vide at 155°F for 1 hour. Top Zone: Steam for 45 minutes.

Place 1 cup wild rice in the Suvie rice pot (black handles). Cover pot with lid and place inside the Suvie Starch Cooker, ensuring pot is centered on the hot plate. Input settings and cook now. Suvie Starch Cooker Settings: Rice, Wild Rice, 1 Cup.

After the cook is complete, remove all pans from Suvie. Remove chicken from packaging, pat chicken dry, and slice against the grain into strips. Drain excess water from sweet potatoes and season with salt and pepper to taste. Chop kale into bite-sized pieces, removing thicker stems and thinly slice apples.

To assemble, add about a cup of kale to a bowl, scoop a few spoonfuls of wild rice, sweet potatoes, chicken, and apples over the kale. Drizzle a tablespoon or two of balsamic vinaigrette and sprinkle ¼ of the sliced almonds and crumble goat cheese over each bowl.