Heart-Healthy Sweetgreen Harvest Bowl
Indulge in the wholesome goodness of the Heart-Healthy Sweetgreen Harvest Bowl, a nutrient-packed recipe that’s perfect for a balanced, flavorful meal. Featuring fiber-rich quinoa, vibrant roasted sweet potatoes, sautéed kale, and crisp apple slices, this recipe is a celebration of seasonal produce. Toasted walnuts and unsweetened dried cranberries add delightful texture and natural sweetness, while the creamy tahini-lemon dressing ties it all together with a subtle nutty tang. Quick to prepare in under 45 minutes, this bowl is ideal for a busy weeknight or an impressive lunch. Perfect for those seeking low-sodium, nutrient-dense meals, this harvest bowl offers incredible taste and heart-healthy benefits in each bite.
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Recipe Information
Ingredients
- 1 cup quinoa
- 2 cups water
- 4 cups kale, chopped with stems removed
- 1 large sweet potato, diced into 1/2-inch cubes
- 2 tablespoons extra virgin olive oil
- 0.25 teaspoons salt (optional, or use a pinch for low sodium)
- 0.25 teaspoons black pepper
- 1 medium apple, thinly sliced
- 0.25 cup walnuts, chopped and lightly toasted
- 0.25 cup dried cranberries (unsweetened if possible)
- 2 tablespoons tahini
- 2 tablespoons lemon juice, freshly squeezed
- 1 teaspoon maple syrup
- 2 tablespoons water (for dressing consistency)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt (optional), and black pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.
While the sweet potatoes roast, rinse the quinoa thoroughly under running water to remove its natural bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Set aside.
Prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, and water in a small bowl until smooth and creamy. Add more water if needed to reach your desired consistency.
To assemble the bowls, divide the cooked quinoa evenly between two serving bowls. Top each with the roasted sweet potatoes, sautéed kale, apple slices, toasted walnuts, and dried cranberries.
Drizzle the tahini dressing over the top of each bowl. Serve immediately and enjoy your heart-healthy harvest bowl!
Nutrition Facts
Calories |
1752 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.4 g | 106% | |
| Saturated Fat | 9.1 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1993 mg | 87% | |
| Total Carbohydrate | 224.5 g | 82% | |
| Dietary Fiber | 23.4 g | 84% | |
| Total Sugars | 60.2 g | ||
| Protein | 53.4 g | 107% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 3242 mg | 249% | |
| Iron | 10727.3 mg | 59596% | |
| Potassium | 2838 mg | 60% | |
*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.
