Description
This vibrant Harvest Bowl recipe, inspired by Sweetgreen, combines roasted seasoned chicken, sweet potatoes, wild rice, and fresh kale with a tangy balsamic dressing. Topped with apples, toasted almonds, and creamy goat cheese, this wholesome meal delivers a perfect balance of flavors and textures, making it a nutritious and satisfying choice for lunch or dinner.
Ingredients
Chicken
- 2 pounds chicken breasts, tenders, or thighs
- 2 tablespoons sunflower oil or other neutral oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutritional yeast
Sweet Potatoes
- 1 1/2 pounds sweet potatoes
- 1 1/2 tablespoon sunflower oil or other neutral oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/3 teaspoon nutritional yeast
Rice
- 1 cup wild rice (uncooked)
- 1 3/4 cups vegetable or chicken broth
- 1 tablespoon olive oil
Dressing
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Additional Toppings
- 2 honey crisp apples, diced and tossed in lemon juice
- 12 oz goat cheese
- 1/2 cup almonds, chopped
- 9-12 cups curly kale, shredded or finely chopped
Instructions
- Make the wild rice: Add the wild rice, 1 tablespoon olive oil, and vegetable or chicken broth to a saucepan, bring to a boil, then reduce heat to low and cover with a lid. Cook for 45-50 minutes until tender, then turn off the heat and keep covered to finish cooking.
- Prepare the sweet potatoes: Peel and cut sweet potatoes into 1/4-inch rounds, then quarter them. Toss with 1 1/2 tablespoons sunflower oil and seasonings (kosher salt, onion powder, garlic powder, chili powder, nutritional yeast) until well coated. Spread on a baking sheet, optionally cover with foil, and roast at 375°F for 20-25 minutes, tossing halfway through. Alternatively, air fry at 375°F for the same time covered with foil.
- Cook the chicken: Toss the chicken with 2 tablespoons sunflower oil and the seasonings (kosher salt, onion powder, garlic powder, chili powder, nutritional yeast). Arrange on a baking sheet and roast at 400°F for 12-20 minutes depending on thickness, ensuring internal temperature reaches 165°F.
- Prepare additional ingredients: Dice the apples and toss in lemon juice to prevent browning. Finely chop or shred the kale. Portion the goat cheese into desired amounts.
- Toast the almonds (optional): Heat a small skillet over medium-low heat, add chopped almonds and toast for 5-7 minutes, stirring frequently to prevent burning, until lightly browned and fragrant.
- Make the dressing: Whisk together olive oil, balsamic vinegar, dijon mustard, maple syrup, kosher salt, and black pepper until emulsified.
- Assemble the harvest bowl: Start with 1.5 to 2 cups of kale as the base. Top with about 1/2 cup each of chopped chicken, roasted sweet potatoes, and wild rice. Add a handful of diced apples and toasted almonds. Crumble approximately 2 ounces of goat cheese on top and drizzle generously with the balsamic dressing. Serve immediately and enjoy!
Notes
- For meal prep, dice apples the day of serving to keep them fresh and prevent browning.
- Sweet potatoes can be roasted in the oven or air fried for convenience.
- Ensure chicken is cooked thoroughly to an internal temperature of 165°F for safety.
- Toasted almonds add a nice crunch; do not skip if you enjoy texture contrast.
- Adjust seasoning levels to taste, especially salt and chili powder for mild or spicier preferences.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Dish
- Method: Roasting
- Cuisine: American
