Name: Fall Harvest Bowls with Chicken and Sweet Potatoes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 12 oz pre-cooked chicken breast ((or rotisserie chicken)); 2 medium sweet potatoes, chopped; 8 cups kale, chopped; 1 tbsp olive oil, divided; salt, pepper, and garlic powder, to taste; 2 medium apples, chopped; 1 can chickpeas, drained and rinsed; 1 oz aged white cheddar cheese, grated ((can sub parmesan)); 2 tbsp olive oil; 2 tbsp apple cider vinegar; 2 tbsp dijon mustard; 1 tbsp maple syrup; salt and pepper, to taste

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When the weather starts to get cold, one of my favorite things to make for lunch or dinner are fall harvest bowls. You throw some seasonal produce into a bowl along with a protein and starch and you end up with a super balanced and delicious meal. This one has chicken, air-fried sweet potatoes, crisp apples, sauteed kale, and chickpeas. You’ll top that off with a maple dijon dressing and a sprinkle of cheese for a quick and easy weeknight dinner or meal prep lunch.

I like to use pre-cooked chicken to make this meal even quicker and easier. Trader Joe’s has a nice option for pre-cooked chicken breast that’s just seasoned with salt and pepper, or you could grab a rotisserie chicken. If you prefer to cook it yourself, you can certainly start off with raw chicken instead.

Another time-saving tip I love is using air fryer to cook the sweet potatoes instead of the oven. It takes about a third of the time to cook them, with no pre-heating time needed. And I find that the sweet potatoes get crispier in the air fryer vs. the oven.

Besides being delicious, these bowls are packed with good nutrition. Each serving has 38 grams of protein and 13 grams of fiber. This combination of protein and fiber helps keep you full and satisfied for hours after eating this meal. You also get plenty of beneficial vitamins and minerals from the kale, sweet potatoes, and apples.

These bowls are perfect for weeknight dinners when you want something substantial but low-effort. They are also great for meal prep, just keep the dressing on the side until you are ready to eat. I hope you enjoy these fall harvest bowls. Leave a comment below if you try them out!

Fall Harvest Bowls with Chicken and Sweet Potatoes

These fall harvest bowls with chicken and sweet potatoes are a high-protein, high-fiber, meal-prep-friendly recipe ready in just 30 minutes.

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Prep 15

Cook 15

Total 30

Course Main Course

Cuisine Gluten-Free

Servings 4

Ingredients

Bowl Ingredients

12 oz pre-cooked chicken breast (or rotisserie chicken)
2 medium sweet potatoes, chopped
8 cups kale, chopped
1 tbsp olive oil, divided
salt, pepper, and garlic powder, to taste
2 medium apples, chopped
1 can chickpeas, drained and rinsed
1 oz aged white cheddar cheese, grated (can sub parmesan)

Maple Dijon Dressing

2 tbsp olive oil
2 tbsp apple cider vinegar
2 tbsp dijon mustard
1 tbsp maple syrup
salt and pepper, to taste

Instructions

Sweet Potatoes

Add chopped sweet potatoes to a medium bowl, drizzle with 1/2 tbsp olive oil, and season with salt, pepper, and garlic powder.
Air Fryer Method: Add sweet potatoes to air fryer and cook at 375F for 12-15 minutes until soft and browned.
Oven Method: Add sweet potatoes to a baking sheet lined with foil or parchment paper and bake at 400F for about 25-30 minutes until soft and browned.

Sauteed Kale

Heat a large pan over medium heat and add remaining 1/2 tbsp olive oil.
Add kale and season with salt, pepper, and garlic.
Cook for 3-5 minutes until soft and slightly browned, stirring occasionally.

Salad Dressing

Add all ingredients to a jar. Close the lid and shake to combine.

Bowl Assembly

Heat the chicken and chickpeas.
To assemble the bowls, add cooked kale, chicken, sweet potatoes, chickpeas, and chopped apples. Top with maple dijon dressing and a sprinkle of cheese.

Fall Harvest Bowls with Chicken and Sweet Potatoes