Harvest Bowl with Chicken

One October afternoon, I stood in my kitchen surrounded by farmers market bags, wondering how to use everything before it wilted. The kale was impossibly green, the sweet potatoes smelled earthy and warm, and I had leftover chicken from Sunday dinner. That's when the Harvest Bowl came together—not from a recipe, but from necessity and a craving for something that felt both nourishing and celebratory. It became my go-to answer whenever someone asked what I was eating for lunch, because one bowl somehow contained an entire season.

My friend Maya came over on a drizzly Wednesday and I made three of these bowls without thinking. She took one bite, went quiet for a moment, and then asked for the recipe. What struck me most was that she said it tasted like I'd been planning it all along, when really it was just everything I had on hand arranged with intention. Since then, I've made it dozens of times, and it never fails to feel like more than the sum of its parts.

Ingredients

• Boneless, skinless chicken breasts (about 400 g): Look for ones that are roughly the same thickness so they cook evenly; if they're thick in one spot, you can gently pound them out before seasoning.
• Olive oil: Use regular olive oil for roasting and cooking, then save your good extra virgin oil for the dressing where you'll actually taste it.
• Kosher salt and black pepper: Don't skip seasoning the chicken and sweet potatoes separately; it makes all the difference in flavor.
• Wild rice: Rinse it well before cooking to remove any debris, and don't skip this step even though it seems fussy.
• Water or chicken broth: Chicken broth adds depth, but water works fine if that's what you have.
• Sweet potato: The natural sweetness balances the earthiness of kale and tang of the dressing; don't substitute with regular potato.
• Smoked paprika: This one ingredient makes the roasted sweet potatoes taste intentional, not just like roasted vegetables.
• Kale: Massage it with dressing and salt to soften the leaves; raw kale in a bowl tastes tough and bitter.
• Apple: Honeycrisp or Fuji stay crisp longer after cutting, which matters when you're meal prepping.
• Almonds: Toasting them yourself takes five minutes and transforms them from background noise to a real textural moment.
• Goat cheese: The creamy tanginess is what ties the whole bowl together; don't try to skip it or swap it.
• Balsamic vinegar: Whisk it with oil and mustard so it emulsifies into something silky, not just a watery puddle at the bottom of your bowl.

Instructions

Get your oven ready and gather what you need:

Preheat to 400°F and line your baking sheet with parchment paper so nothing sticks and cleanup is actually easy. This five minutes of prep saves you scrubbing later.

Season and arrange the sweet potatoes:

Toss your diced sweet potato with olive oil, smoked paprika, and salt until every piece is coated, then spread on one half of the baking sheet. They'll caramelize at the edges and taste almost like candy.

Season the chicken:

and give it space:

Rub your chicken breasts with oil, salt, and pepper, then place them on the other half of the sheet so they're not crowded. Room matters; crowded chicken steams instead of roasting.

Roast everything together:

Put the sheet in the oven for 25 to 30 minutes, flipping the sweet potatoes halfway through. You'll know the chicken is done when you cut into the thickest part and there's no pink, or when a thermometer reads 165°F.

Cook the wild rice while things roast:

Rinse your rice, combine it with water or broth in a saucepan, bring it to a boil, then lower the heat and cover it. Let it simmer quietly for 35 to 40 minutes until the rice is tender and the liquid is absorbed.

Build the dressing:

Whisk together balsamic vinegar, olive oil, Dijon mustard, honey, and minced garlic until it looks creamy and emulsified. Taste it and adjust the salt and pepper; it should taste tangy and balanced, not too sharp.

Soften the kale with your hands:

Put your chopped kale in a bowl, drizzle it with dressing and a pinch of salt, and massage it with your fingers for a minute or two until it relaxes and darkens. This step is non-negotiable; it makes the kale actually pleasant to eat.

Slice and rest the chicken:

Let it sit for five minutes after roasting so the juices redistribute, then slice it into pieces you can actually fit in your mouth. Those five minutes matter more than you'd think.

Assemble your bowls:

Start with a bed of massaged kale, then top it with wild rice, sweet potatoes, sliced chicken, diced apple, almonds, and goat cheese. Drizzle more dressing over everything just before you eat so nothing gets soggy.

Save

Last spring, I brought these bowls to a potluck where everyone brought salads, and mine was the only one people actually finished. One person asked if I made it professionally, which made me laugh because I was literally just solving the problem of what was in my fridge. That moment stuck with me because it reminded me that simple, honest food arranged with care is often more impressive than something complicated.

The Magic of Roasting Everything at Once

The genius of this bowl is that your chicken and sweet potatoes cook together on the same sheet, which means you're only standing there opening the oven once. Your oven does the work while you start the rice and make the dressing, and by the time everything is roasted, you're almost done. This is how you make something feel restaurant-quality without spending an hour cooking.

Why This Works as a Meal Prep Bowl

I've made four of these on Sunday and eaten them for three days straight, and they stay good in the fridge because none of the components get mushy or weird. Keep the dressing separate until you're ready to eat, store everything in glass containers, and you'll actually look forward to lunch instead of dreading it. The apple will brown a little, but the rest holds up beautifully, and the flavors actually deepen after sitting overnight.

Ways to Make It Your Own

This bowl is a starting point, not a rulebook. I've made it with roasted chickpeas instead of chicken on nights I wanted something lighter, added crispy brussels sprouts when I had them, and even swapped the goat cheese for feta when that's what I had in the fridge. The structure stays the same—a grain, a green, roasted vegetables, protein, something crunchy, something creamy, and dressing—but the details can shift with what you find at the market or what you're craving.

• Roasted chickpeas or marinated tofu work beautifully if you're skipping the chicken.
• Red onions, brussels sprouts, or roasted beets all add color and flavor without changing how the bowl comes together.
• Trust your instincts; if you think it would taste good, it probably will.

Save

This bowl has become the recipe I reach for when I want to feel nourished but not weighed down, when I'm cooking for myself or for people I love. It's proof that the best meals aren't about complexity or exotic ingredients, but about treating simple, beautiful things with respect.

Recipe FAQs

→ Can I make this ahead of time?

Yes, prepare components up to 3 days ahead. Store chicken, rice, and roasted vegetables separately. Assemble bowls fresh and add dressing just before serving to maintain optimal texture and flavor.

→ What substitutions work well?

Swap wild rice for quinoa or brown rice. Use roasted chickpeas or marinated tofu instead of chicken for a vegetarian version. Walnuts or pecans replace almonds nicely. Feta or blue cheese can substitute for goat cheese.

→ Why massage the kale?

Massaging kale with dressing and salt breaks down tough fibers, making it tender and less bitter. This simple technique transforms raw kale into a soft, flavorful base that perfectly complements the hearty bowl ingredients.

→ How do I store leftovers?

Keep assembled bowls without dressing refrigerated for up to 3 days. Store dressing separately in an airtight container. Add fresh toppings like almonds just before serving to maintain crunch. Reheat chicken and vegetables if desired.

→ Can I use different greens?

While kale provides excellent structure and nutrition, you can use spinach, arugula, or mixed greens. Skip the massaging step for delicate greens, and toss them with dressing just before assembling to prevent wilting.

→ What's the best way to toast almonds?

Place sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring constantly until golden and fragrant. Alternatively, toast on a baking sheet at 350°F for 5-7 minutes. Watch carefully as nuts burn quickly.