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Several lovely flavors of fall join together to make an absolutely delicious dinner recipe! This is one you'll crave over and over again. Paleo, Whole30, and AIP friendly!
If you're anything like me, you like stuff that easily comes together.
This Harvest Bowl is one of those things.
It's just a mixture of some really easy recipes, like roasted sweet potato rounds and chicken thighs – both of which can be done at the same time in the oven, along with some raw sides like diced apples and baby spinach.
In fact, the most complicated part of this dish is the Tigernut Pumpkin Granola (Paleo, AIP), should you choose to use that as a crunchy topping – and that's not even hard to make.
The most difficult part of the granola is not eating it all when it comes out of the oven!
Table of contents
Ingredients in this bowl
The ingredients in this bowl should be found in most grocery stores, except if you make the Pumpkin Tigernut Granola – the sliced tigernuts for that recipe usually have to be ordered online. However, you can simply omit that if you cannot source those.
Otherwise this bowl is composed of:
• Boneless, skinless Chicken Thighs – I use thighs rather than breasts because they are juicer and more flavorful, however if you prefer breasts you can use those instead
• Sweet Potatoes – these are roasted in rounds, but you can also cut them into wedges, fry-shapes, dice them, etc – whatever works for you!
• Baby Spinach – I love the pairing of spinach with these flavors, but use any green you'd like. Kale would also be good
• Green Apple – the tartness of a green apple is great to offset some of the sweetness of this bowl, but if it's too tart for you, use a red apple instead
• Raisins – Just a little bit of sweetness to give you a nice pop of flavor. Be sure to find sugar-free ones if you're on Whole30 or AIP!
• Pumpkin Tigernut Granola – I love the crunch this gives to the dish and the flavor of the pumpkin compliments the dish so well. Omit for Whole30 and use the coconut-free modification in the recipe for coconut-free
• Apple Cider Vinegar – this is a nice tang to give you an acidity to the sauce. If you cannot tolerate ACV, use white wine vinegar instead.
• Cinnamon – a warm spice compliments everything so well and is used on the sweet potatoes
• Also used: Avocado, Olive, or Coconut Oil and Sea Salt
If you want to make this bowl ahead of time
Most of the components can be made up to 5 days ahead of time.
I'd save cutting the apple until just before serving to prevent browning, and also wait to pour the sauce on top as well.
However, the chicken and sweet potatoes can be roasted up to 5 days ahead and the tigernut granola topping (if using) can be made up to a month ahead of time!
Diets this bowl is suitable for
This bowl is also suitable for the Paleo, Whole30, and AIP Diets and can be used as a lunch or dinner (or even a hearty nutritious breakfast too).
If you make it for Whole30 you'll need to omit the Pumpkin Tigernut Granola.
You can also make this dish completely coconut-free by either omitting the Pumpkin Tigernut Granola or by using the coconut-free variation in that recipe.
Other bowls you might like
Nourishing Breakfast Bowl (Paleo, Whole30, AIP)
Steak Bowl (Paleo, Whole30, AIP)
Green Goddess Bowl (Paleo, Whole30, AIP)
Chicken and Veggie Bowl (Paleo, Whole30, AIP)
More Helpful AIP & Paleo Resources in the Freebie Library
If you find this recipe helpful, you may really enjoy the resources in my Paleo & AIP Freebie Library! There's a “dump” freezer meal plan, a list of AIP-compliant breakfast toppings, and so much more. Plus, you'll get even more ideas sent to your inbox! Get the password here.
Harvest Bowl Recipe
If you make this bowl, I'd love to hear how it turned out! Either comment below or share a pic on Instagram and tag me @thrivingautoimmune!
Harvest Bowl (Paleo, Whole30, AIP)
For the bowl:
For the sauce:
- 2 tbsp Apple Cider Vinegar
- 1/4 cup Olive Oil
- 1/2 tsp Sea Salt
- If you haven't already made the Tigernut Pumpkin Granola and want to use it as a topping, do so first, then prep the rest of the bowl while that is cooking.
- Preheat the oven to 425 F. Line 2 baking sheets with parchment paper.
- Peel and dice the sweet potatoes into 1/2-inch pieces for diced potatoes, or slice into 1/4 inch rounds, or cut into wedges. Toss with the 1/2 tsp sea salt, cinnamon, and 1 tbsp oil and then place on the baking sheet.
- Season the chicken with the remaining 1/2 tsp sea salt and then place on the other sheet pan (or glass baking dish). Place both the sweet potatoes and chicken in the oven and roast for 30-35 minutes or until the chicken reads 165 F and the sweet potatoes are tender. (Sweet potato wedges may take a bit longer to get tender)
- Meanwhile, prep the rest of your ingredients. Make the sauce by whisking all of the sauce ingredients together.
- Once the sweet potatoes and chicken are done, divide the ingredients between the bowls, add some raisins, drizzle the sauce, and then sprinkle the granola if using.