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Fall Sweet Potato Harvest Bowls with Chicken & Apples Recipe

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This Fall Sweet Potato Harvest Bowl features tender roasted sweet potatoes and juicy chicken thighs paired with crisp apples, kale, and brown rice. Topped with a tangy balsamic dressing, sliced almonds, and creamy goat cheese, this bowl is a warm and hearty meal perfect for autumn evenings.

  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Baking
  • Cuisine: American

Ingredients

Roasted Sweet Potatoes and Chicken

  • 2 medium sweet potatoes, diced into about 3/4-inch cubes
  • 1 teaspoon olive oil
  • 1 pound boneless, skinless chicken thighs (or use rotisserie chicken)
  • Salt and pepper to taste

Dressing

  • 3 tablespoons balsamic vinegar
  • 6 tablespoons olive oil
  • 1 clove garlic, grated or crushed
  • 1 tablespoon dijon mustard
  • Salt and pepper to taste

Bowl Ingredients

  • 1 small bunch kale, stemmed and chopped (about 8 loosely packed cups)
  • 2 cups cooked brown rice, hot or cold (1 pouch of 90-second pre-cooked brown rice)
  • 1 fuji apple, diced
  • 1/4 cup sliced almonds
  • 1/4 cup crumbled goat cheese (about 2 ounces)

Instructions

  1. Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to prepare for roasting the sweet potatoes and chicken.
  2. Prepare Sweet Potatoes: Spread the diced sweet potatoes in a single layer on a sheet pan. Drizzle with 1 teaspoon olive oil, season with salt and pepper, then toss to coat evenly.
  3. Roast Sweet Potatoes: Roast the sweet potatoes for 10 minutes, allowing them to start softening and caramelizing.
  4. Add Chicken to Pan: Push the sweet potatoes to one side of the pan. Arrange the chicken thighs in a single layer next to the sweet potatoes. Season the chicken with salt and pepper.
  5. Continue Roasting: Return the pan to the oven and roast for an additional 15-17 minutes, until the chicken reaches an internal temperature of 165°F and the sweet potatoes are tender.
  6. Make the Dressing: While the roasting finishes, combine balsamic vinegar, olive oil, garlic, dijon mustard, salt, and pepper in a jar with a lid. Shake vigorously until the dressing is smooth and creamy.
  7. Assemble Bowls: Divide the chopped kale, cooked brown rice, diced apples, sliced almonds, and crumbled goat cheese evenly among four bowls. Add the roasted chicken and sweet potatoes.
  8. Dress and Toss: Drizzle each bowl with the balsamic dressing. Toss gently to coat all ingredients evenly, then serve warm or at room temperature.

Notes

  • You can substitute rotisserie chicken for a quicker option, skipping the roasting step for the chicken.
  • Use pre-cooked brown rice to reduce total prep time.
  • Kale can be replaced with spinach or another leafy green if preferred.
  • For a vegan version, omit the chicken and goat cheese, and substitute with chickpeas and a plant-based cheese alternative.
  • Ensure the chicken reaches an internal temperature of 165°F for food safety.

Find it online: https://cheftinaskitchen.com/fall-sweet-potato-harvest-bowls-with-chicken-and-apples-recipe/