Fall Sweet Potato Harvest Bowl (Printable Version)

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

# Ingredient List:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (17.6 ounces)
03 - 4 cups kale, stems removed, chopped (4.2 ounces)
04 - 1 large apple, cored and thinly sliced

→ Dairy

05 - 3.5 ounces goat cheese, crumbled

→ Nuts

06 - 1/3 cup sliced almonds (1 ounce), 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 Steps:

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 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.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl for about 1 minute until slightly softened.
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 -
  • Everything roasts on one sheet, so cleanup is nearly nonexistent and your stovetop stays free.
  • It's hearty enough to feel like a real meal but light enough that you won't need a nap afterward.
  • The flavors actually improve if you make it a few hours ahead, making it perfect for meal prep or bringing to a friend's place.
02 -
  • Don't skip massaging the kale—raw kale can feel tough and bitter, but a minute of gentle massage with vinaigrette transforms it completely.
  • Roast your own almonds instead of buying them toasted; the flavor difference is profound and it takes literally two minutes in a dry pan.
  • If you're assembling these bowls ahead of time, keep the kale and dressing separate until just before eating, and store apple slices with a squeeze of lemon juice to prevent browning.
03 -
  • Toast your almonds in a dry pan right before assembly so they're still warm and their flavor hasn't started to fade—this small detail makes a noticeable difference.
  • If your goat cheese is very cold from the fridge, let it sit at room temperature for ten minutes before crumbling so it stays creamy rather than becoming grainy.
Go Back