Mediterranean Diet Sweetgreen Harvest Bowl
Discover the vibrant flavors of the Mediterranean Diet Sweetgreen Harvest Bowl, a wholesome and nutrient-packed meal that's perfect for lunch or dinner. This recipe combines hearty quinoa cooked in flavorful vegetable broth, tender roasted sweet potatoes, and sautéed kale for a nourishing base. Topped with creamy hummus, protein-rich chickpeas, caramelized red onion, and crunchy pumpkin seeds, each bite is a delicious medley of texture and taste. A drizzle of extra virgin olive oil and a splash of lemon juice bring a zesty freshness, while optional crumbled feta adds a creamy, tangy element for those not following a vegan diet. Ready in under 45 minutes, this bowl offers a balanced and satisfying way to embrace the Mediterranean diet, ideal for meal prepping or sharing.
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Recipe Information
Ingredients
- 1 cup Quinoa
- 2 cups Vegetable broth
- 4 cups Kale
- 3 tablespoons Extra virgin olive oil
- 1 large Sweet potato
- 1 teaspoon Sea salt
- 0.5 teaspoon Black pepper
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 2 tablespoons Pumpkin seeds
- 0.5 medium Red onion, sliced
- 0.25 cup Feta cheese, crumbled (optional for non-vegan version)
- 2 tablespoons Lemon juice
- 2 tablespoons Hummus
- 2 tablespoons Water (for roasting)
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.
Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and a pinch of black pepper. Spread them on the prepared baking sheet in a single layer and roast for 25 minutes, flipping halfway through, until golden and tender.
While the sweet potato is roasting, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.
In a large skillet over medium heat, add 1 tablespoon of olive oil. Toss in the kale and sauté for 3-4 minutes until wilted. Season with 1/4 teaspoon of sea salt and a pinch of black pepper.
In the same skillet, add the sliced red onion and cook for 2-3 minutes, stirring occasionally, until soft and slightly caramelized.
Arrange the prepared ingredients into two bowls. Start with a base of quinoa, then layer the kale, roasted sweet potatoes, chickpeas, red onion, and pumpkin seeds.
If using, sprinkle the bowls with crumbled feta cheese for added creaminess.
Drizzle the remaining olive oil (1 tablespoon) and lemon juice over the bowls for a bright, fresh flavor.
Add a dollop of hummus to each bowl for extra creaminess and Mediterranean flair.
Serve the Sweetgreen Harvest Bowl immediately, and enjoy this wholesome, Mediterranean-inspired meal!
Nutrition Facts
Calories |
2069 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 99.2 g | 127% | |
| Saturated Fat | 20.7 g | 103% | |
| Polyunsaturated Fat | 10.1 g | ||
| Cholesterol | 59 mg | 20% | |
| Sodium | 6156 mg | 268% | |
| Total Carbohydrate | 231.0 g | 84% | |
| Dietary Fiber | 34.7 g | 124% | |
| Total Sugars | 33.9 g | ||
| Protein | 73.3 g | 147% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 831 mg | 64% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2735 mg | 58% | |
*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.
