Dairy-Free Sweetgreen Harvest Bowl
Savor the vibrant flavors of the Dairy-Free Sweetgreen Harvest Bowl—a wholesome, nutrient-packed dish that's perfect for any meal. This recipe combines fluffy quinoa, tender roasted sweet potato, and massaged kale for a hearty base, topped with crisp apple slices, crunchy pumpkin seeds, and walnuts for delightful texture. A dollop of creamy dairy-free cashew cream and a drizzle of tangy balsamic vinaigrette tie it all together, creating a perfectly balanced, dairy-free meal that's both satisfying and nutritious. Optional roasted chicken breast can be added for a protein boost, making this recipe ideal for vegan or non-vegan preferences alike. With only 45 minutes from prep to plate, this easy, flavorful harvest bowl is sure to become a staple in your healthy eating routine.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 2 cups kale
- 1 large sweet potato
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small apple (Granny Smith or Honeycrisp)
- 0.25 cup walnuts
- 1 cup roasted chicken breast (optional for non-vegan version)
- 2 tablespoons pumpkin seeds
- 0.25 cup dairy-free balsamic vinaigrette
- 2 tablespoons dairy-free cashew cream
Instructions
Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.
Preheat the oven to 400°F (200°C). While the oven heats, peel the sweet potato and cut it into bite-sized cubes. Place the sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly and roast for 20 minutes or until tender and golden brown, flipping halfway through.
While the sweet potato roasts, prepare the kale. Remove the tough stems and chop the kale into bite-sized pieces. Massage the kale with 1 tablespoon of olive oil and a pinch of salt for 1–2 minutes until tender and slightly wilted.
Slice the apple thinly, keeping the slices uniform for presentation.
To assemble the bowl, start with a base of quinoa and kale. Top with roasted sweet potato, sliced apple, walnuts, and pumpkin seeds. If you're including chicken, add the roasted chicken breast as well.
Drizzle the bowl with dairy-free balsamic vinaigrette and dollop with cashew cream for a creamy finish.
Serve immediately and enjoy your fresh, dairy-free Harvest Bowl!
Nutrition Facts
Calories |
2035 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.3 g | 132% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 22.9 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 4356 mg | 189% | |
| Total Carbohydrate | 161.8 g | 59% | |
| Dietary Fiber | 13.9 g | 50% | |
| Total Sugars | 34.1 g | ||
| Protein | 116.6 g | 233% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 313 mg | 24% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 1867 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
