Description
Introducing the Harvest Bowl with Sweet Potato and Apple Cider Dressing: a celebration of fall flavors in one nutritious dish! This recipe features roasted sweet potatoes, tender greens, and the tang of a homemade apple cider vinaigrette, rounded off with the crunch of pecans and freshness of pomegranate seeds. Perfect for a cozy, healthful meal that satisfies both taste and nutrition needs.
Ingredients
Scale
- 4 cups sweet potatoes, cubed (about 1 lb)
- 1 tbsp extra virgin olive oil
- 1/2 tsp sea salt
- 4 cups lacinato kale, thinly sliced, or arugula
- 3 cups cooked chicken, chopped or shredded
- 1/2 honeycrisp apple, cut into 1/2 inch cubes or thinly sliced
- 1/2 cup feta cheese
- 1/2 cup pecans, roughly chopped
- 1/2 cup pomegranate seeds
- 1/2 cup extra virgin olive oil (for dressing)
- 3 tbsp apple cider vinegar
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1 tsp sea salt (for dressing)
- 1/2 tsp ground black pepper
Instructions
- Step 1: Preparing the Sweet Potatoes For the air fryer method, preheat the air fryer to 400 degrees F. Toss the cubed sweet potatoes with olive oil and salt, then cook in an even layer for 12 minutes, shaking halfway through. For the oven method, preheat the oven to 425 degrees F, line a baking sheet with parchment paper, toss the sweet potatoes with olive oil and sea salt, spread in an even layer, and roast for 30 minutes, flipping once halfway through.
- Step 2: Prepare the Kale Place thinly sliced kale in a large bowl. Mix the dressing ingredients in a separate bowl, add 2 tablespoons of the dressing to the kale, and use your hands to massage until the leaves soften and volume reduces by half.
- Step 3: Assemble the Bowl Add the roasted sweet potatoes over the kale, followed by the cooked chicken, cubed apple, feta cheese, chopped pecans, and pomegranate seeds. Pour the remaining dressing over the bowl and toss everything to combine well.
- Prep Time: 10 minutes
- Cook Time: 12 minutes (air fryer) or 30 minutes (oven)