High Protein Sweetgreen Harvest Bowl
Elevate your mealtime routine with this High Protein Sweetgreen Harvest Bowl, a nourishing and delicious twist on the popular Sweetgreen favorite. Packed with protein-rich quinoa, tender shredded chicken (optional), and hearty chickpeas, this bowl is balanced with vibrant kale, sweet roasted sweet potatoes, and crunchy pumpkin seeds. A drizzle of creamy, tangy tahini dressing ties it all together, with a hint of sweetness from dried cranberries for added depth. Perfect for meal prep or a quick, wholesome lunch, this recipe offers nutrient-dense ingredients and bold flavors while being customizable to suit vegetarian and vegan diets. Ready in under 45 minutes, it’s a protein-packed power meal that’s as satisfying as it is healthy!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Water
- 3 cups Kale
- 1 large Sweet Potato
- 2 tablespoons Olive Oil
- 1 teaspoon Salt
- 0.5 teaspoons Black Pepper
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons Pumpkin Seeds (Pepitas)
- 2 tablespoons Dried Cranberries (optional for a touch of sweetness)
- 2 tablespoons Tahini
- 2 tablespoons Lemon Juice
- 1 teaspoon Maple Syrup
- 2 tablespoons Water (for dressing)
- 1 cup Cooked Chicken Breast (optional for added protein)
Instructions
Rinse the quinoa thoroughly under cold water. Combine it with 2 cups of water in a pot and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.
Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.
While the sweet potatoes are roasting, prepare the kale. Remove the stems and chop the leaves into bite-sized pieces. In a large bowl, massage the kale with the remaining 1 tablespoon of olive oil and a pinch of salt until it becomes tender and dark green (about 2 minutes).
If using cooked chicken breast, shred or dice it into bite-sized pieces.
Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, the remaining 1/4 teaspoon of salt, and water until smooth. Add more water if needed to reach your desired consistency.
To assemble the bowls, start with a base of kale and quinoa. Top with roasted sweet potato cubes, chickpeas, shredded chicken breast (if using), pumpkin seeds, and dried cranberries.
Drizzle the tahini dressing over the top and serve immediately. Enjoy your high-protein Sweetgreen-inspired Harvest Bowl!
Nutrition Facts
Calories |
2196 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.0 g | 115% | |
| Saturated Fat | 14.1 g | 70% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 218 mg | 73% | |
| Sodium | 4484 mg | 195% | |
| Total Carbohydrate | 210.8 g | 77% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 37.0 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 2761 mg | 212% | |
| Iron | 10732.3 mg | 59624% | |
| Potassium | 2377 mg | 51% | |
*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.
