Air Fryer Sweet Potato and Chicken Fall Bowl
- Cook Time: 35 minutes
- Total Time: 35 minutes
- Diet: Gluten-Free
Ingredients
Scale
- 2 medium sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups baby kale or spinach
- 1/4 cup dried cranberries
- 1/4 cup toasted pecans
- 2 tablespoons crumbled goat cheese
- 2 tablespoons balsamic glaze
Instructions
- Start by tossing your cubed sweet potatoes in a bowl with one tablespoon of olive oil, half of the smoked paprika, cinnamon, and a pinch of salt. Ensure every piece is evenly coated so they caramelize beautifully in the air fryer.
- Preheat your air fryer to 400°F (200°C). Place the sweet potatoes in the air fryer basket in a single layer. Air fry for 10-12 minutes, shaking the basket halfway through, until they are tender and slightly charred on the edges. Remove and set aside.
- While the potatoes are cooking, toss the chicken pieces with the remaining olive oil, paprika, garlic powder, salt, and pepper. Once the potatoes are out, place the chicken in the basket. Air fry at 400°F for 8-10 minutes, or until the internal temperature reaches 165°F and the chicken is golden brown.
- While the chicken finishes, divide the baby kale or spinach between two large bowls. If you prefer your greens slightly wilted, you can toss them into the air fryer for the last 30 seconds of the chicken’s cooking time.
- Top the greens with the cooked sweet potatoes and chicken. Sprinkle the dried cranberries, toasted pecans, and crumbled goat cheese over the top. Finish with a generous drizzle of balsamic glaze for a sweet and tangy touch.