Low Carb Sweetgreen Harvest Bowl
Indulge in the wholesome goodness of the Low Carb Sweetgreen Harvest Bowl—a vibrant, flavor-packed recipe that's perfect for health-conscious foodies. This nutrient-rich bowl features a base of tender kale and peppery arugula, topped with succulent roasted cauliflower, optional sweet potatoes, juicy grilled chicken breast, crunchy pecans, and tangy feta cheese. A zesty homemade dressing made with balsamic vinegar, Dijon mustard, garlic, and lemon juice ties together the fresh ingredients beautifully. Ready in just 40 minutes, this easy, customizable recipe is a low-carb twist on the classic Sweetgreen Harvest Bowl, offering a satisfying, nutrient-dense meal that’s ideal for lunch or dinner. Perfect for meal prep or a quick weeknight meal, this dish is packed with protein, fiber, and bold flavors to keep you energized and satisfied!
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Recipe Information
Ingredients
- 4 cups Kale
- 2 cups Arugula
- 2 whole (about 8 ounces each) Chicken breast
- 2 cups Cauliflower
- 1 whole Sweet potato (optional, small)
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 1 tablespoon Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Minced garlic
- 2 tablespoons Pecans
- 1 ounce Feta cheese
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Instructions
Preheat the oven to 400°F (200°C).
Peel (if using) and dice the sweet potato into small cubes, and cut the cauliflower into small florets.
Place the diced sweet potatoes (if included) and cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with half the salt and pepper. Toss to coat evenly.
Roast the vegetables in the oven for 20-25 minutes, flipping halfway through, until tender and golden brown.
While the vegetables roast, prepare the chicken: season both sides of the chicken breasts with the remaining salt and pepper.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken and let it rest, then slice it into thin strips.
In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and lemon juice to make the dressing.
In a large mixing bowl, combine the kale and arugula. Massage the kale with a drizzle of the dressing for 1-2 minutes to soften it.
Assemble the bowls: divide the kale and arugula mixture between two serving bowls. Top each with the roasted vegetables, sliced chicken, crumbled feta cheese, and pecans.
Drizzle the remaining dressing over the assembled bowls.
Serve immediately and enjoy your low-carb Sweetgreen Harvest Bowl!
Nutrition Facts
Calories |
1501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 80.3 g | 103% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 10.8 g | ||
| Cholesterol | 415 mg | 138% | |
| Sodium | 4954 mg | 215% | |
| Total Carbohydrate | 55.9 g | 20% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 16.6 g | ||
| Protein | 144.9 g | 290% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 647 mg | 50% | |
| Iron | 7.5 mg | 42% | |
| Potassium | 3334 mg | 71% | |
*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.
