Harvest Bowl (Paleo, Whole30, AIP)
Servings: 4 people
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!
For the bowl:
- 1 lb boneless, skinless Chicken Thighs
- 2 to 3 large Sweet Potatoes
- 1 tbsp Avocado Oil, Olive Oil, or Coconut Oil
- 1 tsp Sea Salt divided
- 1/4 tsp Cinnamon
- 4 cups Baby Spinach washed
- 2 Green Apples diced
- Raisins sugar-free
- 1 cup Tigernut Pumpkin Granola optional - omit for Whole30
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.
Substitutions: If you don't have raisins you could use compliant dried cranberries or fresh or dried chopped figs.
Make ahead meal prep: Make up to 5 days ahead of time but don't add the sauce until serving. It might also be best to wait to cut the apple as well to prevent browning. Leave a comment below or share a photo on Instagram and tag me @thrivingonpaleo !