Nut-Free Sweetgreen Harvest Bowl
Savor the vibrant flavors of this Nut-Free Sweetgreen Harvest Bowl, a wholesome and hearty meal that's perfect for busy weekdays or casual entertaining. Packed with roasted sweet potatoes, fluffy quinoa, tender chicken breast, crisp apple slices, and baby kale, this recipe balances fresh and comforting ingredients. Creamy goat cheese and crunchy pumpkin seeds add delightful textures, while a tangy balsamic maple vinaigrette ties everything together beautifully. Made entirely nut-free, this dish caters to dietary needs without sacrificing complexity or flavor. With simple roasting and sautéing techniques, you can recreate this Sweetgreen-inspired favorite in just under an hour, featuring nourishing, seasonal ingredients that make every bite memorable. Ideal for meal prep or a refreshing dinner idea!
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 3 tablespoons Olive oil
- 2 teaspoons Salt
- 1 teaspoon Pepper
- 1 cup Quinoa
- 2 cups Water or vegetable broth
- 2 pieces Chicken breast
- 4 cups Baby kale
- 1 large Fuji or Honeycrisp apple
- 1 cup Goat cheese (crumbled)
- 0.5 cup Pumpkin seeds (pepitas, unsalted)
- 3 tablespoons Balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon Maple syrup
- 1 clove Garlic (minced)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Spread evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.
While the sweet potatoes roast, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the water or vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.
Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from the skillet and let rest for 5 minutes before slicing into strips.
Wash and dry the baby kale. Thinly slice the apple into matchsticks or small bite-sized pieces.
To make the dressing, whisk together 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, 1/4 teaspoon of salt, and a pinch of pepper in a small bowl.
To assemble the bowls, start with a layer of baby kale in each bowl. Add a scoop of warm quinoa, roasted sweet potatoes, sliced chicken, apple slices, goat cheese, and pumpkin seeds.
Drizzle each bowl with the balsamic vinaigrette and serve immediately. Enjoy your nut-free Sweetgreen-inspired Harvest Bowl!
Nutrition Facts
Calories |
2344 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.0 g | 158% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 395 mg | 132% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 147.4 g | 54% | |
| Dietary Fiber | 23.9 g | 85% | |
| Total Sugars | 45.0 g | ||
| Protein | 165.2 g | 330% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 974 mg | 75% | |
| Iron | 15.3 mg | 85% | |
| Potassium | 3416 mg | 73% | |
*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.
