Sweetgreen Harvest Bowl Recipe
Craving the Sweetgreen Harvest Bowl but want to make it at home? This copycat Sweetgreen recipe has all the cozy fall flavors in the original: roasted sweet potatoes, warm quinoa, creamy goat cheese, and a Sweetgreen balsamic vinaigrette.
Servings: 4 Servings
Calories: 707kcal
Ingredients
- 4 Cups Kale
- 8 Chicken Thighs or 2 pounds
- 2 Cups Quinoa cooked
- 1 Large Honeycrisp Apple
- 2 Sweet Potatoes cubed & roasted
- ½ Cup Dried Cranberries unsweetened
- ½ Cup Goat Cheese
- ½ Cup Almonds chopped or slivered
Sweetgreen Balsamic Vinaigrette
- ¼ Cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Dijon Mustard
- ½ Tablespoons Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Roasted Sweet Potato Seasoning
- ½ Tablespoon Olive Oil
- 1 Tablespon Garlic Powder
- 1 Teaspoon Salt
Chicken Marinade
- ¼ Cup Balsamic Vinegar
- 1 Lemon juiced
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Peel and cube 2 large sweet potatoes into ½-inch pieces. Toss with olive oil, garlic powder, salt, and pepper. Spread in a single layer and roast 25-30 minutes, flipping halfway, until golden and caramelized on the edges.
- Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes before fluffing with a fork.
- In a shallow dish, combine balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Coat chicken thighs and marinate at least 10 minutes (up to overnight). Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 5-6 minutes per side until golden and cooked through to 165°F. Rest for 5 minutes, then slice.
- In a bowl, whisk together balsamic vinegar, honey, dijon mustard, olive oil, salt & pepper. Whisk until smooth and emulsified.
- Drizzle the kale with olive oil and a squeeze of lemon juice. Massage 2-3 minutes until darkened and tender.
- Slice the apple, chop the almonds, and crumble goat cheese.
- Layer kale as the base, add quinoa, chicken, roasted sweet potatoes, apples, cranberries, goat cheese, and almonds. Drizzle with balsamic vinaigrette, toss, & enjoy!
Notes
- Sweet potatoes: Spread evenly on the pan for crispy edges (crowding steams them).
- Quinoa: Rinsing removes bitterness; resting makes it fluffy.
- Chicken: Don't move it while searing to get a golden crust.
- Kale: Massaging breaks down fibers for a tender texture.
- Apples: Toss with lemon juice to prevent browning if prepping ahead.
- Dressing: Adjust sweetness or acidity to taste. Balance is key.
Nutrition
Calories: 707kcal | Carbohydrates: 61g | Protein: 61g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.03g | Cholesterol: 160mg | Sodium: 575mg | Potassium: 1570mg | Fiber: 9g | Sugar: 34g | Vitamin A: 18525IU | Vitamin C: 28mg | Calcium: 202mg | Iron: 4mg
