Harvest Chicken & Sweet Potato Bowls
Harvest Chicken & Sweet Potato Bowls are the ultimate comforting dish for autumn. This hearty meal combines tender, seasoned chicken with roasted sweet potatoes, Brussels sprouts, and red onions, all layered over a nutritious base of quinoa or wild rice. Drizzled with a flavorful Maple-Dijon Vinaigrette, this bowl is not only delicious but also packed with protein and fiber, making it perfect for weeknight dinners or special occasions. Easy to customize, you can swap in your favorite vegetables or grains based on what you have on hand. Enjoy a warm embrace with every bite!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: Serves 4
- Category: Dinner
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 boneless, skinless chicken thighs or breasts
- 2 medium sweet potatoes, cubed
- 1 cup Brussels sprouts, halved
- 1 small red onion, sliced
- 1 cup cooked quinoa or wild rice
- Olive oil
- 2 tbsp olive oil (for vinaigrette)
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- 1 tsp apple cider vinegar
- Salt & pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- In a mixing bowl, toss sweet potatoes, Brussels sprouts, and red onions with olive oil, garlic powder, smoked paprika, salt, and pepper. Spread on a baking sheet.
- Roast veggies for 25–30 minutes until caramelized.
- Season chicken with salt, pepper, garlic powder, and smoked paprika; roast or pan-sear until fully cooked (165°F/74°C). Let rest before slicing.
- Cook quinoa or wild rice according to package instructions.
- Whisk together olive oil, Dijon mustard, maple syrup, apple cider vinegar, salt, and pepper for the vinaigrette.
- Assemble bowls: layer quinoa/wild rice topped with roasted veggies and sliced chicken; drizzle with vinaigrette.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 8g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 11g
- Protein: 28g
- Cholesterol: 80mg