Fall Sweet Potato Harvest Bowl (Printable)

Nourishing bowl with roasted chicken, sweet potatoes, apples, kale, almonds, and balsamic vinaigrette.

# Components:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (18 oz)
03 - 4 cups kale, stems removed, chopped (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, 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

→ 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

# 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 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.
06 - Massage chopped kale with a drizzle of vinaigrette in a large bowl until slightly softened, approximately 1 minute.
07 - Divide kale among 4 serving bowls. Top 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 Advice:

01 -
  • Everything roasts on one sheet, which means minimal cleanup and maximum flavor concentration—the smoked paprika and garlic powder create this subtle, smoky undertone that transforms simple vegetables.
  • It's genuinely gluten-free without any fussy substitutions, making it perfect for bringing to potlucks where dietary needs matter.
  • The contrast of textures—creamy goat cheese against crunchy almonds, tender kale against crisp apple slices—keeps you interested with every bite.
02 -
  • Don't skip massaging the kale—I learned this the hard way by serving a bowl with raw, chewy kale that completely changed the eating experience for the worse.
  • The sweet potatoes need space on the baking sheet; crowding them causes steaming rather than roasting, and you lose that caramelized golden quality that makes them special.
03 -
  • Toast your own almonds just before assembling—the aroma alone will make people gather in your kitchen, and the flavor is noticeably fresher than pre-toasted.
  • Don't dress the entire bowl with vinaigrette; instead, drizzle it generously over each portion right before eating so the kale stays crisp and the apples don't turn brown.
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