Fall Sweet Potato Harvest Bowl

The Fall Sweet Potato Harvest Bowl is a vibrant and nourishing meal that brings together the best flavors of the season. This easy-to-prepare American main dish combines protein-packed roasted chicken with caramelized sweet potatoes and fresh, crisp produce for a satisfying and healthy gluten-free lunch or dinner.

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This recipe yields 4 servings and takes about 50 minutes from start to finish. It is an excellent choice for anyone looking for a wholesome meal that doesn't compromise on flavor, featuring a mix of warm roasted elements and fresh, crisp toppings.

Ingredients

• Protein: 2 medium boneless, skinless chicken breasts (about 400 g)
• Vegetables: 2 medium sweet potatoes, peeled and diced (about 500 g)
• Vegetables: 4 cups kale, stems removed, chopped (about 120 g)
• Vegetables: 1 large apple, cored and thinly sliced
• Dairy: 100 g goat cheese, crumbled
• Nuts: 1/3 cup sliced almonds (about 30 g), toasted
• Dressing: 4 tbsp balsamic vinegar
• Dressing: 2 tbsp extra virgin olive oil
• Dressing: 1 tsp Dijon mustard
• Dressing: 1 tsp honey
• Dressing: Salt and freshly ground black pepper, to taste
• For Roasting: 2 tbsp olive oil
• For Roasting: 1/2 tsp smoked paprika
• For Roasting: 1/2 tsp garlic powder
• For Roasting: Salt and pepper, to taste

Instructions

Step 1

Preheat oven to 425°F (220°C). Line a large baking sheet with parchment paper.

Step 2

Toss diced sweet potatoes with 1 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.

Step 3

Drizzle chicken breasts with 1 tbsp olive oil, season with salt and pepper, and place on the other half of the baking sheet.

Step 4

Roast for 25–30 minutes, flipping sweet potatoes halfway, until potatoes are tender and chicken is cooked through (internal temp 165°F/74°C). Let chicken rest 5 minutes, then slice.

Step 5

Meanwhile, whisk together balsamic vinegar, olive oil, Dijon mustard, honey, salt, and pepper in a small bowl to make the vinaigrette.

Step 6

Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened (about 1 minute).

Step 7

To assemble: Divide kale among 4 bowls. Top with roasted sweet potatoes, sliced chicken, apple slices, crumbled goat cheese, and toasted almonds.

Step 8

Drizzle each bowl with remaining balsamic vinaigrette before serving.

Zusatztipps für die Zubereitung

To ensure the best results, always check that the chicken reaches an internal temperature of 165°F (74°C). Massaging the chopped kale for about 1 minute with a drizzle of vinaigrette is a key step as it softens the leaves and improves the overall texture of the bowl.

Varianten und Anpassungen

For a vegetarian version, you can substitute the chicken with roasted chickpeas or tofu. Pears can replace the apples for a different seasonal twist, and you can add cooked quinoa or wild rice for extra heartiness.

Serviervorschläge

This Fall Sweet Potato Harvest Bowl pairs beautifully with a crisp, dry white wine like Sauvignon Blanc. It is best enjoyed immediately while the roasted ingredients are still warm.

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Each serving of this harvest bowl contains approximately 480 calories, 32g of protein, and 38g of carbohydrates. Enjoy this wholesome meal as a perfect way to celebrate the flavors of autumn.

Recipe FAQs

→ Can I make this harvest bowl vegetarian?

Absolutely. Replace the chicken with roasted chickpeas or seasoned tofu. Roast them the same way as the sweet potatoes for 25-30 minutes until crispy and golden.

→ What apples work best in this bowl?

Honeycrisp or Fuji apples hold their texture beautifully when sliced. Their sweetness balances the tangy balsamic dressing and creamy goat cheese perfectly.

→ Why massage the kale with dressing?

Massaging kale breaks down tough fibers, making it tender and less bitter. A quick minute of rubbing transforms raw kale into silky, flavorful greens that absorb the vinaigrette beautifully.

→ Can I prep components ahead?

Roast chicken and sweet potatoes up to 3 days in advance. Store them separately in the refrigerator. Assemble bowls fresh when ready to serve for best texture.

→ What adds extra heartiness to this bowl?

Add cooked quinoa, wild rice, or farro beneath the kale for a more substantial base. These grains soak up the balsamic vinaigrette and make each serving more filling.

→ How do I toast almonds properly?

Spread sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring frequently. Watch closely—they go from golden to burned quickly. Let them cool completely before sprinkling over bowls.