Introduction

Nourish Bowls are a delicious and balanced meal, combining roasted vegetables, tender chicken, fresh fruit, and a zesty balsamic dressing. Perfect for a wholesome lunch or dinner, they offer vibrant flavors and satisfying textures all in one bowl.

Nourish Bowls with Roasted Sweet Potatoes, Cauliflower, Chicken, and Fresh Fruit Recipe - Recipe Image

Ingredients

1 lb sweet potatoes, peeled and cubed
12 oz cauliflower florets (about 1 medium head cauliflower)
1 ½ lbs boneless skinless chicken breasts, butterflied in half
2 tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper, to taste
4 cups baby arugula
2 cups cooked wild rice blend (or any leftover rice)
1 large apple, thinly sliced
1 cup red grapes, halved
½ cup crumbled goat cheese
½ cup shelled pistachios (or pumpkin seeds for nut-free option)
Balsamic Vinaigrette:

½ cup olive oil
¼ cup balsamic vinegar
¾ teaspoon Dijon mustard
Salt and pepper, to taste
1 ½ teaspoons granulated sugar

Instructions

Step 1: Make the balsamic dressing by whisking together the olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and granulated sugar until smooth. This dressing can be made up to a week in advance and stored in the fridge.
Step 2: Cook the wild rice blend according to package directions.
Step 3: Preheat your oven to 425°F (220°C).
Step 4: Toss the sweet potatoes and cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon smoked paprika, garlic powder, salt, and pepper. Arrange them on a baking sheet in a single layer without touching, so they roast instead of steam.
Step 5: Rub the chicken breasts with a bit of olive oil and season both sides with salt, pepper, ½ teaspoon smoked paprika, and garlic powder. Place on a separate baking sheet.
Step 6: Roast both the vegetables and chicken in the oven simultaneously, swapping the racks halfway through, for about 20–25 minutes or until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
Step 7: To assemble each bowl, start with about ½ cup of cooked wild rice and a handful of baby arugula. Top with sliced chicken, roasted vegetables, apple slices, halved grapes, crumbled goat cheese, and shelled pistachios. Drizzle generously with the balsamic vinaigrette before serving.

Tips & Variations

Use pumpkin seeds instead of pistachios to keep the bowl nut-free without sacrificing crunch.
Leftover roasted vegetables and chicken work great, making this recipe perfect for meal prep.
Add avocado slices for extra creaminess and healthy fats.
Swap wild rice with quinoa or brown rice for a different grain option.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep the dressing refrigerated as well. When ready to eat, reheat the chicken and vegetables gently in the microwave or oven. Assemble bowls fresh to maintain the best texture, especially for the arugula and fruit.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegetarian?

Yes, you can omit the chicken and add more roasted vegetables, chickpeas, or tofu for protein. Roasted chickpeas provide a crunchy texture and are a hearty alternative.

How do I know when the chicken is done?

The chicken is fully cooked when it reaches an internal temperature of 165°F (74°C). Use a meat thermometer for best results to ensure it is safely cooked but still juicy.

Nourish Bowls with Roasted Sweet Potatoes, Cauliflower, Chicken, and Fresh Fruit Recipe

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★★★★★

4.4 from 706 reviews

Nourish Bowls featuring roasted sweet potatoes, cauliflower, and perfectly seasoned chicken breasts, served over wild rice with fresh arugula, crisp apples, juicy red grapes, creamy goat cheese, and crunchy pistachios, all drizzled with a tangy homemade balsamic vinaigrette. This wholesome and colorful bowl is a delicious, balanced meal perfect for any day of the week.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Roasting
Cuisine: American
Diet: Low Fat

Ingredients

Scale

Vegetables

1 lb sweet potatoes, peeled and cubed
12 oz cauliflower florets (about 1 medium head)
4 cups baby arugula

Protein

1 ½ lbs boneless skinless chicken breasts, butterflied in half

Grains

2 cups cooked wild rice blend (or any leftover rice)

Fruits and Nuts

1 large apple, thinly sliced
1 cup red grapes, halved
½ cup shelled pistachios (or pumpkin seeds for nut-free)

Dairy

½ cup crumbled goat cheese

Seasonings and Oils

2 Tablespoons olive oil
1 teaspoon smoked paprika
1 teaspoon garlic powder
Salt and pepper to taste

Balsamic Vinaigrette

½ cup olive oil
¼ cup balsamic vinegar
¾ teaspoon Dijon mustard
Salt and pepper to taste
1 ½ teaspoons granulated sugar

Instructions

Make Balsamic Dressing: Whisk together olive oil, balsamic vinegar, Dijon mustard, salt, pepper, and sugar until smooth. This dressing can be made up to a week ahead and stored in the refrigerator.
Cook Rice: Prepare wild rice blend according to package directions or use leftover cooked rice for convenience.
Preheat Oven: Set your oven to 425°F (220°C) to roast vegetables and chicken simultaneously.
Season Vegetables: Toss the peeled and cubed sweet potatoes along with cauliflower florets in 2 tablespoons olive oil, ½ teaspoon smoked paprika, garlic powder, salt, and pepper. Spread the veggies out on a sheet pan in a single layer, ensuring pieces are not touching to promote roasting instead of steaming.
Season Chicken: Rub the butterflied chicken breasts lightly with olive oil. Season both sides with salt, pepper, the remaining ½ teaspoon smoked paprika, and garlic powder. Place on a separate sheet pan.
Roast: Place both pans in the oven and bake for 20 to 25 minutes, swapping the rack positions halfway through for even cooking. Roast until vegetables are tender and chicken reaches an internal temperature of 165°F.
Assemble Bowls: In each bowl, add about ½ cup cooked wild rice, followed by a generous handful of baby arugula. Top with sliced roasted chicken, roasted sweet potatoes and cauliflower, thin apple slices, halved grapes, goat cheese crumbles, and pistachios. Drizzle with the prepared balsamic vinaigrette and serve immediately.

Notes

You can substitute pumpkin seeds for pistachios for a nut-free version.
Roasting vegetables individually spaced on the pan will ensure better caramelization and flavor.
Chicken breasts should be checked with a meat thermometer for food safety; 165°F internal temp is recommended.
The balsamic vinaigrette can be stored refrigerated for up to one week.
Leftover rice works perfectly in this recipe, reducing cooking time and food waste.

Keywords: nourish bowls, roasted chicken, sweet potatoes, cauliflower, wild rice, balsamic vinaigrette, healthy meal, easy dinner, grain bowl, fall recipe