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Fall Nourish Bowl

  • Author: Tara | Treble in the Kitchen
  • Yield: 2 servings 1x


A comforting meal that comes together in a jif with a little prep ahead of time. Kale, sweet potato, chicken, and rice come together to make a deliciously satisfying bowl perfect for those cooler months.


  • 3 cups of kale
  • 1 tsp coconut oil (or olive oil)
  • 1 tsp dried chives
  • salt to taste
  • 2/3 cup mashed sweet potato
  • 2 tsp low sodium tamari
  • 1 cup of warm shredded chicken (I cook mine in the crockpot ahead of time and store in the fridge for use throughout the week)*
  • 2/3 cup cooked rice (brown or white will work)
  • 1 Tbsp walnut oil
  • 1 Tbsp red wine vinegar
  • sea salt and pepper to taste


  1. For the Kale:
  2. Heat a sautee pan over medium-high heat. Add the coconut oil and the chives to the pan and allow the coconut oil to melt. Then, add the kale and a touch of salt. Cook, stirring continuously until the kale is wilty and has shrunk in size.
  3. For the Sweet Potato**:
  4. Preheat the oven to 400 degrees. Wrap a sweet potato in aluminum foil and bake for 1 hour. Once the potato is cooked, scoop the potato out of the skin. Measure out 2/3 cup of the sweet potato and mix with 1 tsp of tamari.
  5. Assembly:
  6. In a small bowl combine the walnut oil and the red wine vinegar. In two serving bowls, place the kale, sweet potato, shredded chicken, and rice into the bowl. Divide the walnut oil and red wine vinegar dressing between the two bowls and drizzle over the top.


*To cook 2 chicken breasts, I place them in the crockpot with 2 cups of water or vegetable broth. I then add seasonings (my favorite are turmeric, chives, sea salt, pepper, thyme and rosemary) and allow it to cook on high until most of the water is evaporated. I then shred the chicken and store it in the fridge for the week.

**When I plan my meals for the week, if this Fall Nourish Bowl is on the menu, I plan to cook my sweet potato on the weekend. I then reheat it when I make it for this bowl.

This recipe has not been tested for FODMAP content, but ingredients are used in amounts compliant with the Monash University App and guidelines. Please eat the foods that make you feel your best!
Please note that 1/2 cup of sweet potato is low FODMAP. Please listen to your own body and eat the foods that make you feel the best.

Inspired by:

  • Category: low FODMAP, gluten free
  • Cuisine: dinner, lunch, make-ahead