Fall Sweet Potato Harvest Bowl (Printable)

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

# What You’ll Need:

→ Protein

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

→ Vegetables

02 - 2 medium sweet potatoes, peeled and diced (about 18 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 tbsp balsamic vinegar
08 - 2 tbsp extra virgin olive oil
09 - 1 tsp Dijon mustard
10 - 1 tsp honey
11 - Salt and freshly ground black pepper, to taste

→ For Roasting

12 - 2 tbsp olive oil
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp 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 tbsp olive oil, smoked paprika, garlic powder, salt, and pepper. Spread on half of the baking sheet.
03 - Drizzle chicken breasts with 1 tbsp olive oil, season with salt and pepper, and place on the other half of the baking sheet.
04 - Roast for 25–30 minutes, flipping sweet potatoes halfway, until potatoes are tender and chicken reaches an 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 for about 1 minute until slightly softened.
07 - Divide kale among 4 serving 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 -
  • One sheet pan means minimal cleanup, which honestly changes everything on a weeknight.
  • The contrast of warm roasted vegetables against cool fresh kale and crisp apples feels almost fancy, but it comes together in under an hour.
  • It's naturally gluten-free and completely customizable depending on what you have on hand or what you're craving.
02 -
  • Don't skip the massage step with the kale—I learned this the hard way when I served an entire bowl with tough, bitter raw kale and had to apologize to my dinner guests.
  • Toasting the almonds immediately before assembly makes all the difference; stale or untoasted almonds feel like you cut corners, even if everything else is perfect.
03 -
  • If your apples are mealy or you want them to stay crisper longer, slice them just before assembly and toss with a squeeze of lemon juice to prevent browning.
  • The secret to this bowl tasting restaurant-quality is not skimping on the goat cheese—it's the creamy anchor that makes every other element sing.
Go Back