Description

This Nourish Bowl inspired by Zuppa is a wholesome, colorful dish packed with roasted sweet potatoes, cauliflower, tender chicken breast, fresh fruits, and topped with a tangy balsamic vinaigrette. Perfect for a nutritious lunch or dinner, it combines warm roasted vegetables and protein with fresh greens, apples, grapes, and crunchy pistachios for a balanced and flavorful meal.

Ingredients

Scale

Vegetables & Protein

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

Salad & Toppings

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 Dressing

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

Instructions

Make Balsamic Dressing: In a bowl, whisk together olive oil, balsamic vinegar, Dijon mustard, granulated sugar, salt, and pepper until the mixture is smooth and emulsified. This dressing can be made up to a week in advance and stored in the refrigerator.
Cook Rice: Prepare the wild rice blend according to package directions or use any leftover cooked rice available.
Preheat Oven: Set your oven to 425°F (220°C) to prepare for roasting the vegetables and chicken.
Season Veggies: In a large bowl, toss peeled and cubed sweet potatoes and cauliflower florets with 2 tablespoons of olive oil, ½ teaspoon smoked paprika, garlic powder, salt, and pepper. Spread evenly on a sheet pan, ensuring pieces are not touching to enable proper roasting.
Season Chicken: Rub chicken breasts with a bit of olive oil and season both sides with salt, pepper, ½ teaspoon smoked paprika, and garlic powder. Place chicken on a separate sheet pan.
Roast: Place both the vegetable and chicken sheet pans in the oven on different racks. Swap their positions halfway through cooking. Roast for about 20–25 minutes until the vegetables are tender and the chicken reaches an internal temperature of 165°F (74°C).
Assemble Bowls: Into each bowl, add about ½ cup cooked wild rice and a generous handful of baby arugula. Top with sliced roasted chicken, roasted sweet potatoes, cauliflower, thin apple slices, halved grapes, crumbled goat cheese, and shelled pistachios. Drizzle with the freshly made balsamic vinaigrette to finish.

Notes

For a nut-free option, substitute pistachios with pumpkin seeds.
Balsamic vinaigrette can be stored in the refrigerator for up to one week.
Ensure chicken is cooked to an internal temperature of 165°F (74°C) for food safety.
Swapping the sheet pans halfway through roasting ensures even cooking and browning.
Use any leftover cooked rice if you have on hand to save time.
You can swap arugula with other greens like spinach or kale according to preference.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Dish
Method: Roasting
Cuisine: American

Keywords: nourish bowl, roasted sweet potatoes, roasted cauliflower, roasted chicken, balsamic vinaigrette, healthy bowl, chicken bowl, fall recipes