Make Balsamic Dressing: Whisk all ingredients until smooth. Could be made a week in advance, stored in the fridge.

Cook rice according to package directions.

Preheat oven to 425°F (220°C).

Season Veggies: Toss sweet potato and cauliflower with 2 Tbsp olive oil and 1/2 teaspoon smoked paprika, and garlic powder. Season with salt & pepper. Spread out onto a sheet pan, making sure the pieces don’t touch (so they “roast” instead of steam).

Season Chicken: Rub chicken with a little olive oil and season on both sides with salt, pepper, 1/2 teaspoon smoked paprika, and garlic powder. Place on second sheet pan.

Roast: Bake both pans together, (swapping racks halfway through cooking) for about 20–25 min, or until veggies are tender and chicken is cooked through (165°F internal temp).

Assemble Bowls: Add about 1/2 cup cooked wild rice to a bowl, and a big spoonful of arugula. Top with chicken, roasted veggies, apple slices, grapes, goat cheese, and pistachios. Drizzle with balsamic dressing.