Fall Sweet Potato Harvest Bowl (Printer-Friendly)

Vibrant bowl with roasted chicken, caramelized sweet potatoes, crisp apples, kale, almonds, goat cheese, and balsamic vinaigrette.

# What You Need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 18 oz)
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 tablespoons balsamic vinegar
08 - 2 tablespoons extra virgin olive oil
09 - 1 teaspoon Dijon mustard
10 - 1 teaspoon honey
11 - Salt and freshly ground black pepper, to taste

→ For Roasting

12 - 2 tablespoons olive oil
13 - 1/2 teaspoon smoked paprika
14 - 1/2 teaspoon garlic powder
15 - Salt and pepper, to taste

# How to Cook:

01 - Preheat oven to 425°F. Line a large baking sheet with parchment paper.
02 - Toss diced sweet potatoes with 1 tablespoon olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.
03 - Drizzle chicken breasts with 1 tablespoon olive oil, season with salt and pepper, and place on the other half of the baking sheet.
04 - Roast for 25-30 minutes, flipping sweet potatoes halfway through, until potatoes are tender and chicken reaches an internal temperature of 165°F. Let chicken rest for 5 minutes, then slice.
05 - Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened, about 1 minute.
07 - Divide massaged 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 sheet while you make the vinaigrette, so cleanup is blessedly minimal.
  • The contrast between warm roasted vegetables and cool, crisp apple slices feels like autumn on a plate.
  • It's naturally gluten-free and filling enough that you won't think about snacking an hour later.
02 -
  • Don't skip massaging the kale—this one gesture transforms it from a texture you tolerate to something genuinely pleasant and tender.
  • Toast your own almonds if you can; they'll taste dramatically better than the pre-toasted versions and only take two minutes in a dry skillet.
03 -
  • Assemble the bowls no more than 15 minutes before eating so the apple doesn't oxidize and the kale stays crisp instead of wilting.
  • Make extra vinaigrette and keep it in a jar; it's delicious on everything from roasted vegetables to a simple green salad all week long.
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