Save The fall my kitchen window stayed open until October, I fell into a rhythm of roasting everything on one pan while rice bubbled away on the back burner. This bowl came together on a Tuesday when I had half a sweet potato, leftover kale from the farmers market, and chicken I needed to use. I tossed in what felt right, drizzled something tangy over the top, and realized I'd stumbled onto something I'd crave every week. Now it's my answer to those nights when I want real food without the fuss.
I started making this for friends who came over straight from work, hungry and tired. I'd set out the bowls on my countertop, each one piled high and colorful, and let everyone drizzle their own dressing. Someone always asked for the recipe. One friend told me she made it every Sunday now, her own version with walnuts instead of almonds and dried cranberries instead of apple. That's when I knew it was a keeper.
Ingredients
- Boneless, skinless chicken breasts: They roast quickly and stay juicy when you pull them out right at 165°F, no higher.
- Wild rice: It has this earthy, nutty flavor that makes the bowl feel more substantial than regular rice ever could.
- Sweet potato: Roasting with smoked paprika gives it a gentle sweetness and a hint of warmth that ties everything together.
- Kale: Massaging it with a little dressing softens the tough leaves and makes them easier to eat raw.
- Apple: Honeycrisp or Fuji add a crisp, sweet contrast that brightens up every forkful.
- Sliced almonds: Toasting them for a few minutes in a dry pan makes them fragrant and gives the bowl a satisfying crunch.
- Goat cheese: Its tangy creaminess mellows out the bold flavors and makes each bite feel a little indulgent.
- Balsamic vinegar: The backbone of the dressing, it adds acidity and a touch of sweetness that pulls everything into balance.
- Dijon mustard: Just a teaspoon helps emulsify the dressing and adds a subtle sharpness.
- Honey: It rounds out the vinegar and keeps the dressing from tasting too sharp.
- Garlic: One small clove, minced fine, gives the dressing a gentle bite without overpowering the bowl.
Instructions
- Get the oven ready:
- Preheat it to 400°F and line a baking sheet with parchment paper so nothing sticks. This also makes cleanup easier later.
- Season the sweet potato:
- Toss the diced pieces with olive oil, smoked paprika, and salt, then spread them on half the sheet. Give them space so they roast instead of steam.
- Prep the chicken:
- Rub each breast with olive oil, salt, and pepper, then place them on the other half of the sheet. They'll roast alongside the sweet potato and finish at the same time.
- Roast everything:
- Slide the sheet into the oven for 25 to 30 minutes, flipping the sweet potatoes halfway through. Pull it out when the chicken hits 165°F inside and the sweet potatoes are tender and golden.
- Let the chicken rest:
- Give it five minutes on a cutting board before slicing. It stays juicier that way.
- Cook the wild rice:
- Rinse it under cold water, then simmer it in water or broth for 35 to 40 minutes until the grains split open and turn tender. Drain any extra liquid.
- Make the dressing:
- Whisk together balsamic vinegar, olive oil, Dijon, honey, garlic, salt, and pepper until it thickens and comes together. Taste it and adjust if needed.
- Massage the kale:
- Drizzle a little dressing over the chopped leaves and work it in with your hands for a minute or two. The kale will soften and turn a deeper green.
- Build the bowls:
- Start with a base of massaged kale, then layer on wild rice, roasted sweet potatoes, sliced chicken, diced apple, almonds, and goat cheese. Drizzle more dressing over the top and serve right away.
Save One evening, I made this bowl after a long day and sat down at the table without my phone or the TV on. I noticed how the sweetness of the apple played against the tangy goat cheese, how the wild rice gave every bite a little chew. It reminded me why I love cooking, the simple pleasure of putting good ingredients together and tasting the way they make sense of each other.
Making It Your Own
If you want to go vegetarian, swap the chicken for roasted chickpeas tossed in olive oil and smoked paprika, or use marinated tofu cubes. Walnuts or pecans work just as well as almonds, and dried cranberries or pomegranate seeds make a nice stand-in for fresh apple. I've added roasted Brussels sprouts and red onions when I had them on hand, and both brought a deeper, slightly caramelized flavor that made the bowl feel even more seasonal.
Storing and Reheating
This bowl keeps well in the fridge for up to three days if you store the components separately. I like to pack the kale, rice, and roasted vegetables in one container and keep the dressing, goat cheese, and almonds on the side. When I'm ready to eat, I warm the rice and veggies gently in the microwave, then assemble everything fresh. The kale stays crisp, the cheese stays creamy, and the almonds stay crunchy.
Serving Suggestions
I serve this bowl with a light, crisp white wine like Sauvignon Blanc, which cuts through the richness of the goat cheese and complements the tangy dressing. If you're feeding a crowd, set out all the components in separate bowls and let everyone build their own. It turns dinner into something interactive and fun.
- Add a handful of roasted pumpkin seeds for extra crunch and a boost of protein.
- Drizzle a little extra honey over the top if you like things on the sweeter side.
- Serve with crusty bread on the side to soak up any leftover dressing at the bottom of the bowl.
Save This bowl has become my go-to when I want something nourishing that doesn't take all evening to make. It reminds me that good food doesn't need to be complicated, just honest and made with care.
Recipe Questions
- → Can I make this harvest bowl ahead of time?
Yes, most components can be prepared in advance. Roast the chicken and sweet potatoes, cook the wild rice, and store them separately in airtight containers for up to 4 days. Keep the dressing separate and massage the kale just before serving to maintain freshness.
- → What vegetables work well in this bowl?
Beyond sweet potatoes and kale, consider roasted Brussels sprouts, red onions, butternut squash, or roasted beets. These vegetables complement the balsamic dressing and hold up well during meal prep.
- → How do I properly massage kale for bowls?
Remove stems and chop kale leaves. Drizzle with a small amount of olive oil or dressing and a pinch of salt. Use clean hands to gently rub and squeeze the kale for 1-2 minutes until it turns dark green and becomes tender. This breaks down tough fibers for better texture.
- → Can I substitute the wild rice?
Brown rice, farro, quinoa, or a grain blend work well as alternatives. Adjust cooking times accordingly—quinoa cooks faster while farro may need additional liquid and time.
- → What protein options work for vegetarians?
Replace chicken with roasted chickpeas, marinated and baked tofu cubes, or add hard-boiled eggs. For extra protein, incorporate quinoa or hemp seeds into the grain base.
- → How long does the balsamic dressing last?
Store the dressing in a sealed jar in the refrigerator for up to 2 weeks. The olive oil may solidify when cold—let it sit at room temperature for 10 minutes and shake well before using.