Wild rice harvest bowls

Start by preheating your oven to 400F. In a medium pot, add your wild rice and chicken broth. Let that come to a simmer. Turn the heat down to low, cover with a lid, and let cook for 40 to 45 minutes. While your wild rice is cooking, chop your sweet potatoes into 1-inch cubes. Add your sweet potato to one half of a large baking sheet and add olive oil, half teaspoon chili powder, half teaspoon garlic powder, and a sprinkle of cinnamon. Place in the oven for 20 minutes. Once 20 minutes is up, add your shaved brussels sprouts to the other half of the baking sheet and drizzle with olive oil, half a teaspoon chili powder, half a teaspoon garlic powder, and a sprinkle of cinnamon. Place the sheet pan back in the oven for an additional 20 minutes. While your sweet potato is cooking, make your balsamic vinaigrette by placing all ingredients in a jar. Once your sweet potato, shaved brussels sprouts, and wild rice are done cooking, set to the side. In a large bowl, add your wild rice, sweet potato, brussels sprouts, cranberries, sliced almonds, and goat cheese. Top with your balsamic vinaigrette and toss until everything is combined. Enjoy!