Chicken & Sweet Potato Bowls

This hearty Harvest Chicken & Sweet Potato Bowl combines seasonal roasted vegetables with protein-rich chicken and a tangy-sweet maple Dijon dressing for a nourishing complete meal. The vibrant colors and flavors make this a perfect autumn dinner that feels both comforting and wholesome.

I created this recipe during that awkward transition between summer and fall when I was craving something cozy but still fresh. My family now requests these bowls weekly throughout autumn and winter as our healthy comfort food go-to.

Ingredients

• Boneless skinless chicken thighs or breasts: these stay juicier than breasts alone and provide more flavor. Look for free-range or organic if possible

• Medium sweet potatoes: their natural sweetness caramelizes beautifully when roasted. Choose firm potatoes with smooth unblemished skin

• Brussels sprouts: add a nutty flavor when roasted to golden perfection. Select tight compact sprouts for the best taste

• Red onion: provides a mild sweetness when roasted. Look for firm onions with dry papery skin

• Quinoa or wild rice: creates a nutritious base that soaks up all the delicious flavors. Cook in broth instead of water for extra flavor

• Maple syrup: adds natural sweetness to balance the tangy Dijon. Always use pure maple syrup, not pancake syrup

• Dijon mustard: provides tanginess and creaminess to the dressing. A grainy variety adds nice texture

• Dried cranberries: optional but add bursts of sweet-tart flavor and beautiful color. Choose unsweetened if possible

Step-by-Step Instructions

Preheat Your Oven:

Set your oven to 400°F and position the rack in the middle. A properly preheated oven ensures vegetables roast rather than steam creating those delicious caramelized edges that make this dish special.

Season And Roast Vegetables:

Toss the sweet potato cubes, Brussels sprout halves, and red onion slices with olive oil and spices in a large bowl, ensuring everything is evenly coated. Spread them in a single layer on a baking sheet, giving them plenty of space to roast properly. The vegetables need about 25-30 minutes, turning halfway through until they develop golden brown edges.

Cook The Chicken:

Season chicken generously on both sides with salt, pepper, garlic powder, and smoked paprika. Either roast alongside the vegetables on a separate sheet for about 20 minutes or pan-sear in a hot skillet for 6-7 minutes per side until golden brown and cooked to 165°F internally. Let the chicken rest for 5 minutes before slicing to keep all those juices inside.

Prepare Your Grain Base:

Cook quinoa or wild rice according to package instructions. For extra flavor use chicken or vegetable broth instead of water. Fluff with a fork when done to prevent clumping.

Make The Dressing:

Whisk olive oil, Dijon mustard, maple syrup, and apple cider vinegar together until smooth and emulsified. Season with salt and pepper to taste. The dressing should be slightly thick but pourable.

Assemble The Bowls:

Start with a base of warm quinoa or rice, then arrange the roasted vegetables and sliced chicken on top. Drizzle generously with the maple-Dijon vinaigrette and scatter dried cranberries over everything if using.

The maple-Dijon vinaigrette is what truly elevates this dish from good to unforgettable. I discovered this combination years ago when trying to recreate a dressing from my favorite restaurant and have never looked back. The slight sweetness from the maple perfectly balances the tanginess of the Dijon creating a dressing that complements both the sweet potatoes and the savory chicken.

Meal Prep Magic

These harvest bowls are ideal for meal prepping as they store beautifully for up to four days in the refrigerator. I recommend keeping the dressing separate until serving to maintain the perfect texture. When making these for meal prep, consider slightly undercooking the vegetables as they will continue to soften when reheated. To reheat, simply microwave for 1-2 minutes or enjoy cold straight from the refrigerator for a quick lunch that requires zero effort.

Seasonal Swaps

The beauty of this recipe lies in its adaptability to whatever vegetables are in season. In winter, try roasted butternut squash and Brussels sprouts. Spring calls for asparagus and snap peas. Summer allows for zucchini and bell peppers. The key is keeping the cooking method consistent, roasting vegetables until caramelized to bring out their natural sweetness. This approach ensures you can enjoy this nutritious bowl year-round using the freshest seasonal produce.

Dietary Adaptations

This versatile recipe easily accommodates different dietary needs. For a vegetarian version, replace the chicken with roasted chickpeas or tofu for plant-based protein. The bowl becomes vegan by using maple syrup instead of honey in the dressing. For those avoiding grains, cauliflower rice makes an excellent low-carb alternative to quinoa or wild rice. Those with gluten sensitivity can rest easy as this recipe is naturally gluten-free, just ensure your Dijon mustard is certified gluten-free.

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Recipe FAQs

→ Can I meal prep these bowls in advance?

Absolutely! Prepare all components and store them separately in the refrigerator for up to 3 days. Keep the vinaigrette in a separate container and drizzle it just before serving. Reheat the chicken and vegetables gently in the microwave or briefly in the oven at 350°F.

→ What can I substitute for Brussels sprouts?

You can easily swap Brussels sprouts for broccoli florets, cauliflower, or kale. Just adjust cooking times accordingly as leafy greens like kale will roast much faster than dense vegetables like Brussels sprouts.

→ Is this dish gluten-free?

Yes, as written this bowl is naturally gluten-free. Just double-check your Dijon mustard label as some specialty varieties may contain trace gluten. Both quinoa and wild rice are gluten-free grain options.

→ How can I make this dish vegetarian?

Replace the chicken with roasted chickpeas or cubed firm tofu. For chickpeas, toss with the same seasonings and roast until crispy, about 20 minutes. For tofu, press out excess moisture first, then season and bake or pan-sear until golden.

→ What other grains work well in these bowls?

Farro, brown rice, or bulgur wheat make excellent alternatives to quinoa or wild rice. Choose based on your preference for texture and nutritional goals. Cooking times will vary depending on your grain selection.

→ Can I make the maple-Dijon vinaigrette ahead of time?

Yes, the vinaigrette keeps well in the refrigerator for up to a week in an airtight container. It may solidify slightly when chilled; simply bring to room temperature and shake well before using.