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.
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.