Fall Sweet Potato Harvest Bowl

A vibrant, nourishing bowl featuring roasted chicken, caramelized sweet potatoes, crisp apples, fresh kale, crunchy almonds, creamy goat cheese, and a tangy balsamic vinaigrette—perfect for welcoming the flavors of autumn.

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This American-style main dish serves four and combines hearty staples like sweet potatoes and kale with gourmet touches like crumbled goat cheese and toasted almonds.

Ingredients

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

Dries dishes, utensils, and cookware neatly after cooking, keeping your countertop organized and clutter free.

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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

Add cooked quinoa or wild rice for extra heartiness.

Varianten und Anpassungen

Substitute chicken with roasted chickpeas or tofu for a vegetarian version. Pears can replace apples for a different fall twist.

Serviervorschläge

Pairs well with a crisp, dry white wine like Sauvignon Blanc.

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With 480 calories and a wealth of nutrients, this Fall Sweet Potato Harvest Bowl is the ultimate way to celebrate the season on a single plate.

Deep clean greasy stovetops, countertops, sinks, and tiles using powerful steam after everyday cooking.

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Recipe FAQs

→ Can I make this bowl vegetarian?

Yes, substitute the chicken breasts with roasted chickpeas or firm tofu. Season them the same way with smoked paprika and garlic powder for comparable flavor.

→ What other fruits work in this harvest bowl?

Pears make an excellent alternative to apples and pair beautifully with the balsamic vinaigrette. Both fruits add natural sweetness that complements the roasted vegetables.

→ How do I store leftovers?

Store components separately in airtight containers for up to 3 days. Keep the dressing separate and add fresh just before serving to maintain texture and prevent sogginess.

→ Can I add grains to make it more filling?

Absolutely. Cooked quinoa, wild rice, or farro make excellent additions. Prepare about 1 cup dry grains and add a generous scoop to each bowl when assembling.

→ What wine pairs well with this dish?

A crisp Sauvignon Blanc or dry Pinot Grigio complements the tangy balsamic and sweet potatoes. For red wine lovers, a light Pinot Noir works nicely too.