Save My neighbor knocked on my door one October evening holding a bag of apples from her tree, and I had no plan for dinner. I tossed together what I had: leftover wild rice, some kale that needed using, a sweet potato, and one of her apples. The combination was so satisfying that I made it again the next week, then again, refining it each time. Now it's the bowl I crave when the air turns crisp and I want something that feels both indulgent and wholesome.
I made this bowl for my brother after his marathon, and he ate two servings without saying a word. When he finally looked up, he just nodded and said it tasted like fall in the best way. That's when I realized this recipe wasn't just practical, it was the kind of meal that makes people feel cared for without you having to say much.
Ingredients
- Boneless, skinless chicken breasts: These roast quickly and stay juicy if you don't overcook them, and resting them after roasting keeps them tender.
- Wild rice: It has a nutty, slightly chewy texture that holds up better than regular rice in a bowl like this, and it tastes even better the next day.
- Sweet potato: Roasting brings out its natural sweetness, and the smoked paprika adds a subtle warmth that complements the balsamic dressing.
- Kale: Massaging it with a bit of dressing softens the tough leaves and makes it much easier to eat raw.
- Apple: Honeycrisp or Fuji add a crisp, sweet contrast, and they don't turn brown as quickly as other varieties.
- Sliced almonds: Toasting them for a few minutes in a dry pan brings out their flavor, but they're perfectly fine used straight from the bag.
- Goat cheese: The tangy creaminess melts slightly into the warm ingredients, tying everything together.
- Balsamic vinegar: It's the backbone of the dressing, providing acidity that balances the richness of the cheese and chicken.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle sharpness.
- Honey: It rounds out the vinegar's tang and adds a hint of sweetness without making the dressing feel heavy.
- Garlic: One small clove is enough to add depth without overpowering the other flavors.
Instructions
- Prep the oven and sheet pan:
- Preheat your oven to 400°F and line a baking sheet with parchment paper to save yourself from scrubbing later. This setup lets you roast the chicken and sweet potatoes side by side.
- Season and arrange the sweet potatoes:
- Toss the diced sweet potato with olive oil, smoked paprika, and salt, then spread them on half the sheet. Give them space so they roast instead of steam.
- Season and place the chicken:
- Rub the chicken breasts with olive oil, salt, and pepper, then set them on the other half of the sheet. The oil helps them brown and keeps them moist.
- Roast until done:
- Roast everything for 25 to 30 minutes, flipping the sweet potatoes halfway through for even browning. The chicken is ready when it hits 165°F inside, and the sweet potatoes should be fork tender.
- Rest and slice the chicken:
- Let the chicken rest on a cutting board for five minutes before slicing it against the grain. This step keeps the juices inside instead of spilling onto your board.
- Cook the wild rice:
- Rinse the rice under cold water, then simmer it in water or broth for 35 to 40 minutes until tender. Drain any extra liquid and fluff it with a fork.
- Make the balsamic dressing:
- Whisk together the vinegar, olive oil, mustard, honey, garlic, salt, and pepper until smooth. The mustard helps everything stay mixed instead of separating.
- Massage the kale:
- Drizzle a little dressing over the chopped kale and massage it with your hands for a minute or two. You'll feel the leaves soften and turn darker green.
- Assemble the bowls:
- Start with a base of massaged kale, then add the wild rice, roasted sweet potatoes, sliced chicken, diced apple, almonds, and goat cheese. Drizzle with more dressing and serve right away.
Save A friend once told me this bowl reminded her of the farmer's market in late autumn, when everything feels abundant and cozy at the same time. I hadn't thought of it that way, but she was right. It's the kind of meal that celebrates the season without trying too hard.
Making It Your Own
I've made this bowl dozens of times, and it's forgiving in the best way. If you don't eat meat, swap the chicken for roasted chickpeas or marinated tofu, both soak up the dressing beautifully. Walnuts or pecans work just as well as almonds, and sometimes I'll add roasted brussels sprouts or red onions if I have them. The core of this recipe is the contrast between warm roasted ingredients, crisp raw apple, and tangy dressing, so as long as you keep that balance, you can adjust the details to fit what's in your kitchen.
Storing and Reheating
This bowl is one of the rare recipes that actually tastes better the next day. Store the components separately if you can: keep the chicken, sweet potatoes, and rice in one container, the kale and apple in another, and the dressing in a small jar. When you're ready to eat, assemble the bowl and add the dressing fresh. If you've already mixed everything, it will keep in the fridge for up to three days, though the kale will soften and the apple may brown slightly. I've reheated the chicken and sweet potatoes gently in the microwave, then added them to fresh greens, and it worked perfectly.
Pairing and Serving Suggestions
I usually serve this bowl on its own because it's already so complete, but a slice of crusty bread on the side is nice for soaking up extra dressing. If you're serving it for guests, a light, crisp white wine like Sauvignon Blanc complements the tangy balsamic and creamy goat cheese without competing with the flavors. On weeknights, I'll just pour myself a glass of cold water with lemon and call it done.
- Add a handful of dried cranberries for extra sweetness if you like a more festive version.
- Drizzle a little extra honey over the finished bowl if you want it slightly sweeter.
- Serve it family style in a large shallow bowl so everyone can help themselves.
Save This is the bowl I make when I want to feel grounded and nourished without spending hours in the kitchen. It's simple, adaptable, and always satisfying.
Kitchen Tips & Answers
- → Can I make this harvest bowl ahead?
Yes, prepare all components up to 3 days in advance. Store ingredients separately in airtight containers and assemble bowls when ready to serve. Add dressing just before eating to keep kale crisp.
- → What's the best way to meal prep this?
Cook wild rice, roast chicken and sweet potatoes, and prepare dressing in batches. Portion into containers, keeping kale separate to maintain freshness. Add toppings and dress immediately before serving.
- → Can I substitute the wild rice?
Brown rice, farro, or quinoa work well as alternatives. Adjust cooking time according to grain package directions. Wild rice adds unique texture and nutty flavor that complements the other ingredients.
- → How do I massage kale properly?
Place chopped kale in a bowl, drizzle with small amount of olive oil or dressing and pinch of salt. Use clean hands to gently rub and squeeze leaves for 1-2 minutes until they darken and become tender.
- → What apple varieties work best?
Honeycrisp and Fuji offer ideal sweetness and crisp texture. Granny Smith provides tart contrast. Avoid soft varieties like Red Delicious that can become mushy when diced.
- → Is this suitable for gluten-free diets?
Yes, all ingredients are naturally gluten-free. Verify that your wild rice and chicken broth are certified gluten-free if you have severe sensitivity or celiac disease.