Fall Sweet Potato Harvest Bowl (Print Version)

Nourishing autumn bowl with roasted chicken, sweet potatoes, apples, kale, and tangy 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 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

# How to Make It:

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 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.
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 each with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.
08 - Drizzle each bowl with remaining balsamic vinaigrette before serving.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like you spent all day planning it.
  • The sweet, savory, tangy, and creamy flavors hit all at once, so one bowl feels completely satisfying.
  • It's naturally gluten-free and flexible enough to swap in whatever protein or fruit you have on hand.
02 -
  • Don't skip massaging the kale—raw kale can feel tough and bitter in a bowl like this, but that gentle massage with vinaigrette makes it tender and way more pleasant to eat.
  • If your sweet potatoes are still firm after 25 minutes, they need more time; they should be so tender they almost fall apart, and that's when the real caramelization happens on the edges.
03 -
  • Toast your own almonds in a dry skillet for two minutes—the difference between store-bought and freshly toasted is night and day.
  • Make a double batch of vinaigrette and keep it in the fridge for up to a week; it's incredible on grain bowls, roasted vegetables, or even simple salads.
Go Back