Sweetgreen Harvest Bowl Recipe
What’s not to love about this easy copycat Sweetgreen Harvest Bowl Recipe? It’s the perfect cold-weather meal and has all of my favorite ingredients—massaged kale, roasted sweet potatoes, fluffy quinoa, tender chicken, and creamy goat cheese. Finish with a generous drizzle of a flavorful honey balsamic vinaigrette.
Ingredients
- 4 Cups Kale
- 3-4 Chicken Breasts
- 2 Cups Quinoa cooked
- 1 Large Apple
- 2 Sweet Potatoes cubed & roasted
- 1 Cup Dried Cranberries unsweetened
- 1 Cup Goat Cheese
- 1 Cup Almonds chopped or slivered
Honey Balsamic Vinaigrette
- 1/2 Cup Balsamic
- 1/4 Cup Honey
- 1 Lemon juiced
- 2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt & Pepper
- 1 Tablespoon Tahini
Chicken Seasoning
- 1 Lemon juiced
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt & Pepper
Instructions
- Preheat the oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Toss the cubed sweet potatoes with a drizzle of avocado or olive oil, kosher salt, and pepper. Spread them evenly on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.
- Rinse the quinoa thoroughly under cold water to remove bitterness. Combine 1 cup quinoa with 2 cups water in a pot. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Fluff with a fork.
- Marinate the chicken breasts in a mix of lemon juice, garlic powder, kosher salt, and black pepper for while you prepare the ingredients (or overnight if you desire). Pan-sear the chicken on medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.
- In a small bowl, whisk together balsamic vinegar, honey, lemon juice, olive oil, tahini, kosher salt, and black pepper. Taste and adjust seasoning as needed.
- Assemble the Harvest Bowl. Start with a base of massaged kale in each bowl.Add scoops of quinoa, followed by slices of grilled chicken. Top with roasted sweet potatoes, apple slices, dried cranberries, goat cheese, and almonds. Drizzle with honey balsamic vinaigrette just before serving & enjoy!