Fall Sweet Potato Harvest Bowl (Print Version)

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

# What You'll Need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (18 oz)
03 - 4 cups fresh kale, stems removed and chopped (4 oz)
04 - 1 large apple, cored and thinly sliced

→ Dairy

05 - 3.5 oz goat cheese, crumbled

→ Nuts

06 - 1/3 cup sliced almonds, toasted (1 oz)

→ 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

→ 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 Make It:

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 - Transfer chopped kale to a large bowl. Drizzle with small amount of vinaigrette and massage with hands for about 1 minute until kale softens slightly.
07 - Divide massage kale 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.

# Expert Advice:

01 -
  • It comes together in under an hour and looks like you spent way more effort than you actually did.
  • The sweet potatoes get caramelized and almost jammy, which is honestly a revelation if you've only ever had them mashed.
  • One bowl feeds you completely—protein, vegetables, healthy fat—without feeling heavy or boring.
02 -
  • Don't skip the five-minute rest for the chicken—it keeps the meat tender and juicy instead of letting all those good juices run out onto the plate.
  • Massaging the kale with vinaigrette is not optional fussiness; it transforms raw, tough leaves into something actually pleasant to eat.
03 -
  • If your sweet potatoes still seem hard after 25 minutes, they're fine—just cut your chicken into thinner pieces so it doesn't overcook while you wait for them to finish.
  • Keep the vinaigrette separate until the very last moment, or the kale will get soggy if you're not eating right away.
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