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