Fall Sweet Potato Harvest Bowl (View Print Version)

Nourishing bowl with roasted chicken, sweet potatoes, apples, kale, almonds, and balsamic vinaigrette.

# What You'll Need:

→ Protein

01 - 2 medium boneless, skinless chicken breasts (about 14 oz)

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
03 - 4 cups kale, stems removed, chopped (about 4.2 oz)
04 - 1 large apple, cored and thinly sliced

→ Dairy

05 - 3.5 oz goat cheese, crumbled

→ Nuts

06 - 1/3 cup sliced almonds (about 1 oz), toasted

→ Dressing

07 - 4 tbsp balsamic vinegar
08 - 2 tbsp extra virgin olive oil
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper to taste

→ For Roasting

12 - 2 tbsp olive oil
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp garlic powder
15 - Salt and pepper to taste

# Method:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.
03 - Drizzle chicken breasts with 1 tbsp olive oil, season with salt and pepper, and place on the other half of the baking sheet.
04 - Roast for 25 to 30 minutes, flipping sweet potatoes halfway through, until potatoes are tender and chicken reaches an internal temperature of 165°F. Allow chicken to rest for 5 minutes, then slice.
05 - Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl until well combined.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl for about 1 minute until slightly softened.
07 - Divide kale among 4 bowls. Top each with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette and serve immediately.

# Expert Advice:

01 -
  • Everything roasts on one pan while you whisk together a simple dressing, so cleanup is nearly nonexistent.
  • The combination of creamy goat cheese, tart apples, and crunchy almonds makes every bite feel intentional and satisfying.
  • It holds up beautifully as leftovers, so you can pack it for lunch the next day without any sogginess or sad wilted greens.
02 -
  • Don't skip massaging the kale, it makes the difference between tough, bitter greens and tender, flavorful ones that you'll actually want to eat.
  • If your sweet potatoes aren't caramelizing, they're probably too crowded on the pan, spread them out and give them space to breathe.
  • Let the chicken rest before slicing or all the juices will run out and you'll end up with dry, sad pieces instead of tender, juicy slices.
03 -
  • Toast your almonds in a dry skillet over medium heat for about three minutes, shaking the pan frequently, and you'll unlock a deeper, richer flavor that makes a noticeable difference.
  • If you want your sweet potatoes extra crispy, spread them out on the pan with plenty of space between each piece and resist the urge to stir them too often.
  • Taste your vinaigrette before dressing the bowls and adjust the honey or vinegar based on your preference, a little tweak can make it perfect for your palate.
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