Fall Sweet Potato Harvest Bowl (Printable version)

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

# What You Need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 17.6 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

# 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 an internal temperature of 165°F. Let chicken 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 - Combine chopped kale with a drizzle of vinaigrette in a large bowl. Massage for about 1 minute until slightly softened.
07 - Divide 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 before serving.

# Expert Tips:

01 -
  • One sheet pan means you're roasting chicken and sweet potatoes together while you prep everything else, so dinner feels effortless.
  • The warm-and-cool contrast of crispy kale, tender potatoes, and fresh apple slices keeps your mouth interested in every bite.
  • It's naturally gluten-free and adaptable enough that vegetarians and omnivores can eat the exact same meal without fuss.
02 -
  • Don't skip toasting the almonds—raw or untoasted almonds taste flat and waxy, but two minutes in a dry skillet transforms them into something actually crunchy and nutty.
  • Massage your kale with vinaigrette, not with dressing that includes the olive oil; the acid does the softening work, and adding oil first will make it slip around and never actually tenderize.
  • Slice the chicken against the grain so each piece stays tender rather than shredding into stringy, dry strands.
03 -
  • Buy pre-chopped kale if time is short, but massage it longer than you think necessary—most people under-massage and end up with a tough, unpleasant texture.
  • Taste your balsamic vinaigrette before dressing the bowl; store-bought vinegars vary wildly in acidity, and you might need to adjust the honey or mustard to balance it.
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