Gluten-Free Sweetgreen Harvest Bowl
This Gluten-Free Sweetgreen Harvest Bowl is a wholesome and vibrant meal that brings together the perfect balance of flavors and textures for a nutrient-packed dining experience. Featuring caramelized roasted sweet potatoes, tender wild rice, and massaged kale, this recipe pairs earthy and fresh components with the tangy sweetness of balsamic honey dressing. Crunchy toasted almonds, creamy goat cheese, and crisp apple slices elevate every bite, creating a delightful harmony that is both satisfying and nourishing. Packed with gluten-free ingredients, this customizable harvest bowl is ideal for meal prep or a healthy dinner option the whole family will love. Easy to make in under an hour, it’s a testament to delicious seasonal eating!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium Sweet potato
- 3 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Wild rice
- 2.25 cups Water or broth (for rice)
- 4 cups Kale, shredded
- 1 medium Apple, thinly sliced
- 0.5 cup Goat cheese, crumbled
- 0.25 cup Sliced almonds, toasted
- 2 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 1 clove Garlic, minced
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potatoes roast, prepare the wild rice according to the package instructions. Generally, combine 1 cup of wild rice with 2 1/4 cups of water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 35 minutes or until the rice grains are tender and the liquid is absorbed. Set aside to cool slightly.
In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.
Place the shredded kale in a large mixing bowl. Drizzle about 1 tablespoon of the dressing over the kale and massage it with your hands for 1-2 minutes to soften its texture and enhance the flavor.
Assemble the bowls: Divide the cooked wild rice, massaged kale, roasted sweet potatoes, apple slices, crumbled goat cheese, and toasted almonds evenly among four serving bowls.
Drizzle the remaining dressing over each bowl and toss gently to combine.
Serve immediately and enjoy your gluten-free Sweetgreen Harvest Bowl!
Nutrition Facts
Calories |
2106 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 100.4 g | 129% | |
| Saturated Fat | 28.4 g | 142% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 72 mg | 24% | |
| Sodium | 3672 mg | 160% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 31.6 g | 113% | |
| Total Sugars | 59.7 g | ||
| Protein | 69.6 g | 139% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1102 mg | 85% | |
| Iron | 12.2 mg | 68% | |
| Potassium | 3300 mg | 70% | |
*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.
