A wholesome bowl with roasted sweet potatoes, sautéed kale, grilled chicken, goat cheese, granny smith apples, and toasted almonds over rice with white balsamic dressing.

Preheat the oven to 400°F (200°C). Peel and cube the sweet potatoes, then toss them with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 25-30 minutes or until tender and slightly caramelized.

Roast the Sweet Potatoes

While the sweet potatoes are roasting, heat a tablespoon of olive oil in a pan over medium heat. Add the kale and sauté for 5-7 minutes until wilted. Season with salt and pepper to taste.

Sauté the Kale

Cook rice according to package instructions, typically using a ratio of 1 cup of rice to 2 cups of water. Bring to a boil, then reduce heat and simmer until rice is tender.

Prepare the Rice

Season the chicken breast with olive oil, salt, and pepper. Grill on medium heat for about 6-7 minutes on each side, or until fully cooked. Allow to rest before slicing.

Grill the Chicken

In a large bowl, layer the cooked rice, roasted sweet potatoes, sautéed kale, sliced grilled chicken, crumbled goat cheese, sliced Granny Smith apple, and toasted almonds.

Assemble the Bowl

Drizzle white balsamic vinegar over the assembled bowl and toss gently to combine.

mountain harvest bowl

Recipe information

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