Fall Sweet Potato Harvest Bowl (Print Version)

A colorful bowl blending roasted chicken, sweet potatoes, kale, apples, almonds, and tangy balsamic dressing.

# What You'll Need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (approximately 1 lb 2 oz)
03 - 4 cups kale, stems removed, chopped (approximately 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 (approximately 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

# Directions:

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 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 Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The warm and cool textures keep surprising you with every bite—nothing gets boring.
  • You can make it once and eat it four different ways depending on what you're craving that day.
02 -
  • Chicken temperature matters more than time—I've overcooked chicken in 20 minutes and undercooked it in 30, so invest in a thermometer and stop guessing.
  • Don't skip massaging the kale—it changes the entire texture and makes you actually enjoy eating greens instead of tolerating them.
03 -
  • If you're meal prepping, keep the components separate and assemble fresh each day—it takes three minutes and tastes infinitely better than a sad pre-assembled bowl.
  • Double the dressing recipe and keep it in the fridge because you'll end up drizzling it on salads, roasted vegetables, and probably just eating it with a spoon by Tuesday.
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