Sweet green Harvest Bowl
This hearty, nourishing bowl combines roasted sweet potatoes, shredded chicken, kale, apples, goat cheese, and toasted almonds over a bed of warm grains — all tossed in a creamy balsamic vinaigrette. It’s perfectly balanced between sweet, savory, and tangy Mediterranean-style flavors.
Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Bowl
1 cup cooked wild rice or brown rice (or a mix of quinoa & brown rice)
1 medium sweet potato, peeled and diced
1 tbsp olive oil
Salt & black pepper, to taste
2 cups chopped kale (destemmed)
1 tsp olive oil (for massaging kale)
1 small apple, diced (Honeycrisp or Fuji work great)
1 grilled or shredded chicken breast (or use rotisserie chicken)
2 tbsp goat cheese (or feta)
2 tbsp sliced or chopped almonds (toasted preferred)
For the Creamy Balsamic Dressing
2 ½ tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 tsp honey or maple syrup
1 tbsp Greek yogurt (optional for extra creaminess)
Salt & pepper to taste
Instructions
1. Roast the Sweet Potatoes
Preheat oven to 400°F (200°C).
Toss diced sweet potatoes with olive oil, salt, and pepper.
Spread on a parchment-lined baking sheet and roast for 20–25 minutes, until golden and tender.
2. Prepare the Dressing
In a small bowl or jar, whisk together olive oil, balsamic vinegar, Dijon mustard, honey, Greek yogurt (if using), salt, and pepper.
Taste and adjust for sweetness or tanginess.
3. Massage the Kale
In a large bowl, drizzle kale with 1 tsp olive oil and a pinch of salt.
Massage gently for about 30 seconds to 1 minute, until softened and bright green.
4. Assemble the Harvest Bowl
Start with the warm grain base.
Add kale, roasted sweet potatoes, shredded chicken, and diced apples.
Sprinkle with goat cheese and toasted almonds.
5. Drizzle & Serve
Pour the creamy balsamic dressing over the top and toss lightly.
Serve warm or at room temperature.
Notes & Tips
Add avocado or roasted Brussels sprouts for extra richness.
Substitute tofu or chickpeas for a vegetarian protein option.
Use feta instead of goat cheese if you prefer a saltier flavor.
This bowl keeps well for up to 2 days in the fridge — store dressing separately.
❓ frequently asked questions FAQs
Q: Can I use baby kale or spinach?
Yes! Baby greens require no massaging and make a softer salad base.
Q: What’s the best apple for this bowl?
Honeycrisp, Fuji, or Pink Lady apples — they hold up well and stay crisp.
Q: Can I meal prep this?
Absolutely. Assemble all components separately and mix before eating.
⚡ Nutrition information
Calories: 520 kcal
Protein: 34 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 7 g
Sodium: 480 mg