Description
This Chicken Harvest Bowl is a wholesome and flavorful meal inspired by Sweetgreen. It features roasted sweet potatoes, massaged kale, tender cooked chicken, wild rice, crisp apples, tangy goat cheese, and crunchy toasted nuts, all brought together with a homemade balsamic vinaigrette. Perfect for a nutritious lunch or dinner, this bowl balances sweet, smoky, and savory flavors with a satisfying texture contrast.
Ingredients
Scale
Main Ingredients
- 2 cups cooked wild rice or brown rice
- 2 cups shredded kale
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium sweet potato, peeled and diced
- 1 tablespoon avocado oil (or olive oil)
- 1/2 teaspoon smoked paprika
- 1 cup diced apples (Honeycrisp or Fuji recommended)
- 1/4 cup goat cheese, crumbled
- 1/4 cup toasted almonds or walnuts
- 1 1/2 cups cooked chicken breast, sliced or chopped
Balsamic Vinaigrette
- 1/4 cup balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- 1/2 teaspoon garlic powder
- 1/3 cup olive oil
- Salt and pepper to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 425°F (220°C). Toss the diced sweet potatoes with avocado oil, smoked paprika, and a pinch of salt until evenly coated. Spread them on a baking sheet in a single layer. Roast for 20 to 25 minutes, flipping halfway through, until they are golden brown and tender.
- Massage the Kale: While the potatoes roast, place the shredded kale in a mixing bowl. Add olive oil, salt, and black pepper, then massage the kale with your hands for about 1 to 2 minutes. This softens the kale, improving its texture and flavor.
- Make the Balsamic Vinaigrette: In a small bowl or jar, whisk together balsamic vinegar, Dijon mustard, maple syrup, garlic powder, salt, and pepper. Slowly drizzle in the olive oil while continuously whisking until the vinaigrette is fully emulsified and smooth.
- Assemble the Bowls: Divide the cooked wild rice evenly between two bowls. Layer with massaged kale, roasted sweet potatoes, diced apples, sliced cooked chicken, crumbled goat cheese, and toasted nuts.
- Dress and Serve: Generously drizzle the balsamic vinaigrette over each bowl. Serve immediately, either warm or chilled for your preference.
Notes
- For meal prep, store each component separately in airtight containers and assemble just before serving.
- Use rotisserie chicken as a time-saving option for the cooked chicken.
- Try adding dried cranberries for a sweet-tart element or swapping goat cheese with feta for a different flavor.
