Fall Sweet Potato Harvest Bowl (Print Version)

Roasted chicken and sweet potatoes with kale, apples, almonds, and goat cheese in balsamic vinaigrette.

# Ingredient List:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced, about 1 lb 2 oz
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

# 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 - While proteins roast, 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 until slightly softened, about 1 minute.
07 - Divide kale evenly among 4 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.

# Helpful Tips:

01 -
  • It comes together in under an hour, which means you can actually make this on a Tuesday night without losing your mind.
  • The combination of warm roasted vegetables and cool, crisp apple slices feels like fall in a bowl, and tastes even better than it sounds.
  • Everyone at the table gets to customize their own—swap the protein, add extra cheese, use more almonds if you're that person—and it still tastes intentional.
02 -
  • Don't skip the kale massage—it's what makes the leaves palatable without cooking them into submission, and it takes literally one minute but changes everything.
  • If your sweet potatoes are still hard after 25 minutes, they probably need another five; it's better to wait than to serve crunchy potatoes and pretend it was intentional.
03 -
  • Cut your sweet potatoes into pieces that are all roughly the same size so they roast evenly; one thick chunk will be raw while a thin piece turns to mush if you're not careful.
  • Don't dress the entire bowl ahead of time—dress it just before eating, or at the very least keep some vinaigrette on the side so the kale stays crisp and the apple doesn't oxidize into brown mush.
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