Fall Sweet Potato Harvest Bowl (Printer View)

Nourishing autumn bowl with roasted chicken, sweet potatoes, apples, kale, and creamy goat cheese drizzled with balsamic vinaigrette.

# What you'll need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (17.6 oz)
03 - 4 cups kale, stems removed, chopped (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 (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

# Method:

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. 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 emulsified.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened, approximately 1 minute.
07 - Divide massaged kale among 4 serving 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 whisk together a vinaigrette, so cleanup is mercifully simple.
  • The sweet potatoes get these caramelized edges that balance perfectly with the tangy goat cheese and crisp apple.
  • It feels fancy enough for guests but forgiving enough for a weeknight when youre too tired to fuss.
  • You can swap the protein or add grains without throwing off the whole vibe of the bowl.
02 -
  • Flip the sweet potatoes halfway through roasting or the bottoms will burn while the tops stay pale and soft.
  • Don't skip massaging the kale, it transforms the texture from tough and bitter to tender and almost silky.
  • Let the chicken rest before slicing or all the juices will run out onto the cutting board instead of staying in the meat.
  • Toast the almonds until you can smell them, not just see a little color, that's when the flavor really develops.
03 -
  • Cut the sweet potatoes the same size so they roast evenly, uneven pieces mean some burn while others stay raw.
  • Use two baking sheets if yours is small, overcrowding leads to steaming instead of that beautiful caramelization.
  • Taste the vinaigrette before you dress the bowls, every balsamic vinegar is different and you might need more honey or mustard to balance it out.
  • Let the goat cheese come to room temperature before crumbling, it softens beautifully and melts slightly into the warm vegetables.
Return