Low Fat Sweetgreen Harvest Bowl
Fuel your day with the vibrant and wholesome flavors of this Low Fat Sweetgreen Harvest Bowl, a lighter twist on the beloved Sweetgreen classic. Packed with nutrient-rich baby kale, nutty farro (or quinoa for a gluten-free option), sweet roasted sweet potatoes, crisp Granny Smith apples, and tender shredded chicken breast, this protein-packed salad is a deliciously balanced meal. A drizzle of low-fat balsamic vinaigrette ties the flavors together, while red onions and crunchy pumpkin seeds add a satisfying texture to every bite. Ready in just 30 minutes, this colorful, healthy recipe is perfect for a quick lunch or dinner and will leave you feeling energized without compromising on taste.
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Recipe Information
Ingredients
- 4 cups Baby kale
- 1 cup Cooked farro (or quinoa for gluten-free option)
- 1 medium Roasted sweet potato
- 0.5 large Granny Smith apple
- 1 cup Shredded chicken breast (skinless)
- 3 tablespoons Low-fat balsamic vinaigrette
- 2 tablespoons Raw pumpkin seeds (pepitas)
- 0.25 small Red onion, thinly sliced
- 0.25 teaspoon Salt
- 0.25 teaspoon Freshly ground black pepper
- as needed Olive oil spray
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes on a baking sheet lined with parchment paper. Lightly spray with olive oil, and season with salt and pepper.
Roast the sweet potato in the oven for 20 minutes, flipping once halfway through, until tender and slightly caramelized.
While the sweet potato roasts, prepare the other ingredients. If not already cooked, cook the farro (or quinoa) according to package instructions, ensuring it is tender but slightly firm to the bite. Drain any excess water and cool slightly.
Thinly slice the red onion and cut the Granny Smith apple into thin matchsticks or cubes. Set aside.
In a large mixing bowl, combine the baby kale, cooked farro (or quinoa), shredded chicken breast, roasted sweet potatoes, red onion, and apples.
Drizzle the low-fat balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.
Divide the salad into two bowls. Sprinkle each with 1 tablespoon of raw pumpkin seeds for added crunch and flavor.
Serve immediately as a fresh, low-fat, and healthy meal option.
Nutrition Facts
Calories |
1197 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 4.9 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 203 mg | 68% | |
| Sodium | 1098 mg | 48% | |
| Total Carbohydrate | 149.4 g | 54% | |
| Dietary Fiber | 25.5 g | 91% | |
| Total Sugars | 37.1 g | ||
| Protein | 99.9 g | 200% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 749 mg | 58% | |
| Iron | 13.2 mg | 73% | |
| Potassium | 2674 mg | 57% | |
*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.
