Name: Sweet Potato Chicken Bowl with Apples, Kale, and Goat Cheese Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: American
Ingredients: 2 pounds (3 large) sweet potatoes, peeled and cut into thin half-moon slices (1/4 inch thick) (about 6 cups); 2 tablespoons olive oil; 1/2 teaspoon chili powder; 1 teaspoon paprika; 1/2 teaspoon ground cumin; 1 teaspoon garlic powder; Salt and pepper, to taste (about 3/4 teaspoon salt and 1/4 teaspoon pepper); 1 (6-ounce) box Long Grain and Wild Rice Mix; 3 cups cooked chicken, chopped; 2 large Honeycrisp apples, diced; 4 cups finely chopped kale; 2/3 cup goat cheese (or feta cheese); 2/3 cup dry roasted and lightly salted almonds, coarsely chopped; 2 tablespoons balsamic vinegar; 1 tablespoon red wine vinegar; 1 tablespoon Dijon-style mustard; 1 tablespoon honey; 1/4 cup olive oil; Salt and pepper, to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper)

Ingredients

Sweet Potatoes

2 pounds (3 large) sweet potatoes, peeled and cut into thin half-moon slices (1/4 inch thick) (about 6 cups)
2 tablespoons olive oil
1/2 teaspoon chili powder
1 teaspoon paprika
1/2 teaspoon ground cumin
1 teaspoon garlic powder
Salt and pepper, to taste (about 3/4 teaspoon salt and 1/4 teaspoon pepper)

Rice and Chicken

1 (6-ounce) box Long Grain and Wild Rice Mix
3 cups cooked chicken, chopped

Salad Ingredients

2 large Honeycrisp apples, diced
4 cups finely chopped kale
2/3 cup goat cheese (or feta cheese)
2/3 cup dry roasted and lightly salted almonds, coarsely chopped

Dressing

2 tablespoons balsamic vinegar
1 tablespoon red wine vinegar
1 tablespoon Dijon-style mustard
1 tablespoon honey
1/4 cup olive oil
Salt and pepper, to taste (about 1/4 teaspoon salt and 1/8 teaspoon pepper)

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Instructions

Cook Chicken & Rice: Prepare wild rice according to the package directions. If using raw chicken, cook until fully done and then chop it into bite-sized pieces. Set aside.
Roast Sweet Potatoes: Preheat the oven to 425°F (220°C). In a large bowl, toss the sliced sweet potatoes with olive oil, chili powder, paprika, ground cumin, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on a rimmed baking sheet. Bake for 27 to 35 minutes, flipping the slices every 10 to 15 minutes, until they are tender inside and lightly charred on the edges.
Make Dressing: In a wide-mouth jar, combine balsamic vinegar, red wine vinegar, Dijon mustard, honey, and olive oil. Shake vigorously to emulsify the dressing. If honey sticks to the bottom, whisk the ingredients to fully combine. Adjust seasoning with salt and pepper to taste.
Prepare Kale: Finely shred the kale and place it in a colander. Rinse under cool water while scrunching and massaging the leaves gently for 1 to 2 minutes to soften the tough leaves. Thoroughly dry using a salad spinner or by patting with paper towels.
Assemble Bowls: Divide the cooked wild rice and chopped chicken evenly among 4 bowls. Top each bowl with the roasted sweet potatoes, shredded kale, diced apples, goat cheese, and chopped almonds. Drizzle each bowl generously with the prepared dressing. Serve immediately or for meal prep, store components separately and assemble just before eating.

Notes

For best flavor, use freshly diced Honeycrisp apples to add sweetness and crunch.
Massage the kale to break down fibrous texture and make it more tender.
Store dressing separately if preparing the bowls ahead to maintain freshness and texture.
You can substitute goat cheese with feta if preferred.
Feel free to use leftover cooked chicken or roast a chicken breast for fresh protein.

Author: ELLA
Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Main Dish
Method: Roasting
Cuisine: American