Fall Sweet Potato Harvest Bowl (Print Version)

Roasted chicken and sweet potatoes with apples, kale, goat cheese, and balsamic vinaigrette create a vibrant autumn bowl.

# Ingredient List:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 1.1 lbs)
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

# 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 25–30 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 well combined.
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. Layer 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.

# Helpful Hints:

01 -
  • Everything roasts on one sheet while you whisk a simple dressing, so theres barely any active cooking time.
  • The sweet potatoes get these crispy, almost burnt edges that contrast perfectly with creamy goat cheese and tart apple.
  • It feels indulgent but leaves you energized, not weighed down, which is rare for a meal this flavorful.
  • You can prep the components ahead and assemble bowls all week without them getting soggy or boring.
02 -
  • Dont crowd the sweet potatoes on the pan or theyll steam and turn mushy instead of getting those crispy, caramelized edges that make this bowl special.
  • Letting the chicken rest after roasting is non-negotiable, cutting it too soon releases all the juices onto the board instead of keeping them inside the meat.
  • Massage the kale longer than you think you need to, a full minute of squeezing makes it tender enough to enjoy raw without any bitterness.
03 -
  • Use two baking sheets if yours is small, crowding the pan will steam everything instead of roasting it and youll lose those caramelized edges.
  • Let the sweet potatoes sit undisturbed for the first 15 minutes so they develop a crust, flipping them too early makes them stick and fall apart.
  • Taste your balsamic vinegar before making the dressing, some brands are sharper than others and you might need an extra drizzle of honey to balance it.
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