Fall Sweet Potato Harvest Bowl (Printable Version)

Nourishing bowl with roasted chicken, sweet potatoes, apples, kale, goat cheese, 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 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

# Step-by-Step Directions:

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 to 30 minutes, flipping sweet potatoes halfway through, until potatoes are tender and chicken reaches internal temperature of 165°F. Allow chicken to rest 5 minutes, then slice.
05 - Whisk together balsamic vinegar, 2 tablespoons 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, approximately 1 minute.
07 - Divide kale among 4 bowls. Top with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette before serving.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you've been cooking all morning.
  • The combination of warm roasted vegetables and crisp apple slices creates a texture contrast that keeps every bite interesting.
  • You can prep it on a Sunday and eat it for three days straight without getting bored.
02 -
  • The moment you take the chicken out of the oven is not the moment to slice it—those five minutes of resting are when the carryover cooking finishes and the juices settle, making every bite tender instead of dry.
  • If your kale still feels tough after massaging, you're probably not using enough vinaigrette; it's not just about coating the leaves, it's about breaking down the fiber with the acidity and oil.
03 -
  • Keep an eye on the sweet potatoes while they roast because oven temperatures vary wildly—if they're browning too fast and still hard inside, lower the heat to 400°F and give them those extra five minutes.
  • The real secret here is that balsamic vinaigrette; make extra and keep it on hand for roasted vegetables all season long, or drizzle it over vanilla ice cream at the end of the meal for a shocking and delicious finale.
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