Description
Harvest Bowl celebrates autumn’s bounty with roasted sweet potatoes, crisp kale, and tangy apple cider dressing. Hearty grains, toasted pecans, and caramelized seasonal vegetables create a comforting meal you’ll savor with each delicious bite.
Ingredients
Scale
Main Ingredients:
- 4 cups (1 pound) sweet potatoes, cubed
- 3 cups cooked chicken, chopped or shredded
- 4 cups lacinato kale, thinly sliced, or arugula
- ½ honeycrisp apple, cut into ½ inch cubes or thinly sliced
Toppings and Garnishes:
- ½ cup feta cheese
- ½ cup pecans, roughly chopped
- ½ cup pomegranate seeds
Dressing Ingredients:
- ½ cup extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon dijon mustard
- 1 tablespoon honey
- 1 teaspoon sea salt
- ½ teaspoon ground black pepper
Cooking Ingredients:
- 1 tablespoon extra virgin olive oil
- ½ teaspoon sea salt
Instructions
- Prepare sweet potatoes by cubing them into uniform 1-inch (2.5 centimeters) pieces, ensuring even cooking and consistent texture.
- For air fryer method, set temperature to 400 degrees Fahrenheit (204 degrees Celsius), lightly coat sweet potato cubes with olive oil and sea salt, arranging them in a single layer to promote crispy edges.
- Air fry sweet potatoes for 12 minutes, gently shaking the basket midway through cooking to guarantee even browning and prevent sticking.
- Alternatively, for oven roasting, preheat to 425 degrees Fahrenheit (218 degrees Celsius), line baking sheet with parchment paper, distribute seasoned sweet potato cubes in a single layer.
- Roast sweet potatoes for approximately 30 minutes, carefully flipping them once to achieve golden-brown exterior and tender interior.
- Thinly slice fresh kale into delicate ribbons, placing them in a spacious mixing bowl.
- Whisk apple cider dressing ingredients until smoothly incorporated and well-blended.
- Drizzle of dressing over kale, using hands to massage leaves until they soften, reduce in volume, and absorb flavors.
- Layer roasted sweet potato cubes atop massaged kale as the first component of the harvest bowl.
- Add cooked chicken pieces, ensuring they are evenly distributed across the bowl.
- Strategically place cubed apple pieces for fresh, crisp texture and subtle sweetness.
- Sprinkle crumbled feta cheese to introduce tangy, creamy elements to the composition.
- Scatter chopped pecans for delightful crunch and nutty undertones.
- Garnish with vibrant pomegranate seeds to provide bursts of color and tart flavor.
- Drizzle remaining apple cider dressing over entire bowl, gently tossing ingredients to ensure comprehensive flavor integration.
Notes
- Roast sweet potatoes until golden and crispy for maximum flavor and texture, ensuring even cooking by shaking or flipping midway.
- Massage kale with dressing to break down tough fibers, making it more tender and easier to digest while enhancing overall taste.
- Choose ripe, firm apples that provide a crisp, sweet contrast to the savory ingredients and complement the apple cider dressing.
- Toast pecans briefly before adding to intensify their nutty flavor and provide a satisfying crunch to the harvest bowl.
- Experiment with protein options like grilled tofu or roasted chickpeas for a vegetarian alternative to chicken.
- Store leftover dressing in an airtight container in the refrigerator for up to 5 days, allowing flavors to meld and develop.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Lunch, Dinner, Snacks
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 620 kcal
- Sugar: 12 g
- Sodium: 680 mg
- Fat: 48 g
- Saturated Fat: 10 g
- Unsaturated Fat: 35 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 110 mg