Low Sodium Sweetgreen Harvest Bowl
Savor the vibrant flavors of a Low Sodium Sweetgreen Harvest Bowl, a wholesome twist on a beloved classic. Packed with nutrient-rich quinoa, tender roasted sweet potato, crisp apple slices, and kale massaged to perfection, this heart-healthy dish offers a satisfying balance of textures and autumnal flavors. Topped with shredded chicken breast, unsalted pumpkin seeds, and a tangy homemade balsamic-maple dressing, this bowl is a low-sodium, protein-packed meal ideal for a quick lunch or easy meal prep. Ready in just 40 minutes, it's a delightful way to enjoy a guilt-free, nourishing harvest-inspired meal. Perfect for those seeking a healthy, flavorful option that’s simple to prepare!
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Recipe Information
Ingredients
- 1 cup Quinoa
- 4 cups Kale
- 1 medium Sweet Potato
- 1 medium Apple (e.g., Fuji or Honeycrisp)
- 2 tablespoons Raw Pumpkin Seeds (unsalted)
- 1 cup Cooked Chicken Breast (shredded, no added salt)
- 2 tablespoons Olive Oil
- 1.5 tablespoons Balsamic Vinegar
- 2 teaspoons Maple Syrup
- 1 teaspoon Dijon Mustard (low sodium)
- 0.25 teaspoon Black Pepper
- 0.25 teaspoon Garlic Powder
Instructions
Preheat the oven to 400°F (200°C).
Peel the sweet potato and dice it into 1-inch cubes. Toss with 1 tablespoon of olive oil and a pinch of black pepper, then spread the cubes onto a baking sheet lined with parchment paper.
Roast the sweet potato in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
While the sweet potato is roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.
Wash and de-stem the kale. Chop it into bite-sized pieces, then massage with 1 teaspoon of olive oil for 1-2 minutes to soften and reduce bitterness.
Core and thinly slice the apple into half-moons. Set aside.
Prepare the dressing by whisking together the balsamic vinegar, maple syrup, Dijon mustard, 1 tablespoon of olive oil, garlic powder, and a small pinch of black pepper in a small bowl.
In a large mixing bowl, assemble the harvest bowl by combining the massaged kale, cooked quinoa, roasted sweet potato, shredded chicken breast, apple slices, and raw pumpkin seeds.
Drizzle the prepared dressing over the bowl and toss gently to combine.
Serve immediately, or divide into meal prep containers for later. Enjoy your heart-healthy, low-sodium Sweetgreen Harvest Bowl!
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 102 mg | 34% | |
| Sodium | 156 mg | 7% | |
| Total Carbohydrate | 56.3 g | 20% | |
| Dietary Fiber | 9.1 g | 33% | |
| Total Sugars | 20.1 g | ||
| Protein | 46.2 g | 92% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 194 mg | 15% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 1050 mg | 22% | |
*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.
