Paleo Sweetgreen Harvest Bowl

Nutriscore Rating: 81/100

Elevate your lunch game with this delicious Paleo Sweetgreen Harvest Bowl, a healthy twist on the beloved Sweetgreen favorite. Packed with nutrient-dense ingredients like roasted sweet potatoes, crispy Brussels sprouts, tender chicken breast, and massaged kale, this bowl is a harmonious balance of vibrant flavors and textures. Sweet apple slices, crunchy pecans, and pumpkin seeds add a delightful contrast, while a tangy balsamic Dijon dressing ties it all together. Perfect for meal prep or a satisfying dinner, this wholesome dish is gluten-free, paleo-friendly, and customizable with optional honey for natural sweetness. Ready in just 45 minutes and bursting with autumn-inspired goodness, it’s a recipe you’ll come back to time and time again.

Recipe Information

• Prep Time: 15 min
• Cook Time: 30 min
• Total Time: 45 min
• Servings: 2 servings
• Difficulty: Medium

🥘 Ingredients

15 items

• 2 cups Sweet potato, diced into 1/2-inch cubes
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Chicken breast, cooked and sliced
• 3 cups Kale, chopped and stems removed
• 1 cup Roasted Brussels sprouts, halved
• 1 medium Apple, thinly sliced
• 1 quarter cup Pecans, toasted
• 1 quarter cup Pumpkin seeds
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic, minced
• 1 tablespoon Lemon juice
• 1 teaspoon Honey (optional, omit for stricter Paleo)

📝 Instructions

6 steps

1. Preheat your oven to 400°F (200°C).

2. On a baking sheet, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them out in a single layer and roast for 25-30 minutes, flipping halfway through until golden and tender.

3. In the meantime, prepare the dressing by whisking together the balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, minced garlic, lemon juice, and honey (if using) in a small bowl. Taste and adjust seasoning with a pinch of salt and pepper.

4. While the sweet potatoes roast, massage the chopped kale with 1 teaspoon of olive oil and a pinch of salt for about 2-3 minutes until the leaves soften and darken in color. Set aside.

5. Once the sweet potatoes are ready, assemble the bowl. Start with a base of massaged kale, then layer on the sliced chicken breast, roasted Brussels sprouts, roasted sweet potatoes, thin apple slices, toasted pecans, and pumpkin seeds.

6. Drizzle the balsamic dressing evenly over the bowl, toss gently, and serve immediately.

Nutrition Facts

1 serving (1445.9g)

Calories		1994
% Daily Value*
Total Fat		97.3 g	125%
	Saturated Fat	14.5 g	72%
	Polyunsaturated Fat	7.2 g
Cholesterol		212 mg	71%
Sodium		2651 mg	115%
Total Carbohydrate		178.1 g	65%
	Dietary Fiber	38.9 g	139%
	Total Sugars	55.5 g
Protein		113.2 g	226%
Vitamin D		0.3 mcg	2%
Calcium		596 mg	46%
Iron		15.6 mg	87%
Potassium		4560 mg	97%

*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.

Source of Calories

Fat: 875 cal (42.9%%)

Protein: 452 cal (22.2%%)

Carbs: 712 cal (34.9%%)