Indulge in my gluten-free and dairy-free Fall Harvest Bowl recipe, featuring nourishing ingredients like kale, quinoa, and chicken. This easy and healthy recipe is full of fall flavors for a delicious seasonal meal.

Fall Harvest Bowl Recipe

Serves 4

Ingredients:

• 4 cups kale, washed and chopped
• 1 cup quinoa
• 1 medium/large sweet potato, cut into 1 inch pieces
• 1 lb chicken breast
• 1 apple, diced
• 1-15 oz can chickpeas, drained and rinsed
• 1/2 cup chopped walnuts
• 1/2 cup dried cranberries
• 1/4 cup olive oil + more for seasoning
• 1/4 cup apple cider vinegar
• 2 tsp dijon mustard
• 2 tsp maple syrup
• salt and pepper

Directions:

1. Preheat the oven to 400 degrees F and line a baking sheet with parchment paper or aluminum foil.
2. Cook quinoa according to package directions.
3. Place chicken and sweet potato on the baking tray. Drizzle with olive oil and season with salt and pepper (make sure to season both sides of chicken breast). Toss sweet potato to combine.
4. Place chicken and sweet potato in the oven. Remove chicken at about 25 minutes or when fully cooked through. Leave sweet potato in for another 5-10 minutes until golden on the outside and soft on the inside.
5. While chicken and sweet potato are cooking, mix together the olive oil, apple cider vinegar, dijon, maple syrup and salt and pepper to taste.
6. To build each harvest bowl, combine about 1 cup kale, 3/4 cup cooked quinoa, 1/4 of the sweet potato, 1/4 of the chicken, 1/3 cup chickpeas, 2 tbsp chopped walnuts, 2 tbsp dried cranberries and about 2 tbsp of the dressing.
7. Enjoy!