Soy-Free Sweetgreen Harvest Bowl
Discover the ultimate Soy-Free Sweetgreen Harvest Bowl recipe—a delightful spin on the classic harvest bowl, perfect for anyone seeking a nutritious, allergen-friendly meal. This vibrant dish features roasted sweet potatoes, tender wild rice, crisp apples, and toasted pecans, complemented by a creamy tahini dressing that brings a touch of tangy sweetness with hints of maple. Vegan-friendly by default, this bowl can be easily customized with juicy sliced chicken for a protein-packed option. With massaged kale as the nutrient-rich base, every bite is a celebration of wholesome flavors and textures. Ready in just 45 minutes, this bowl is ideal for meal prepping or enjoying fresh for lunch or dinner. Bursting with flavor and free from soy, it’s a healthy, satisfying option that’s perfect for clean eating enthusiasts.
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Recipe Information
Ingredients
- 1 medium Sweet potato
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.75 cup Wild rice
- 2 cups Kale (washed and chopped)
- 1 medium Apple (preferably Granny Smith or Honeycrisp)
- 0.25 cup Pecans (toasted)
- 1 medium Chicken breast (optional, for a non-vegan version)
- 2 tablespoons Tahini
- 1 tablespoon Lemon juice
- 1 teaspoon Maple syrup
- 2 tablespoons Warm water
Instructions
Preheat the oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread evenly on a baking sheet.
Roast the sweet potato in the preheated oven for 20-25 minutes, flipping halfway through, until golden and tender.
While the sweet potato roasts, rinse the wild rice under cold water. Cook it according to the package instructions (typically about 20-25 minutes) until tender. Drain any excess water and set aside.
If using chicken, season the breast with a pinch of salt and pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side until fully cooked and golden. Remove from heat, let it rest for a few minutes, then slice into thin strips.
In a small bowl, whisk together the tahini, lemon juice, maple syrup, warm water, and a pinch of salt until smooth and creamy. Adjust the consistency with more water if needed.
Core the apple and dice it into small cubes or thin slices.
In a large mixing bowl, massage the chopped kale with a small drizzle of olive oil and a pinch of salt for 1-2 minutes until softened.
Assemble the bowl by layering a base of massaged kale. Add the cooked wild rice, roasted sweet potato, diced apple, and toasted pecans. Add the sliced chicken if using, or leave it out for a vegan version.
Drizzle the tahini dressing generously over the bowl. Toss lightly to combine, if desired.
Serve immediately and enjoy your soy-free harvest bowl!
Nutrition Facts
Calories |
1761 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.5 g | 106% | |
| Saturated Fat | 13.1 g | 66% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 174 mg | 58% | |
| Sodium | 2863 mg | 124% | |
| Total Carbohydrate | 172.6 g | 63% | |
| Dietary Fiber | 25.7 g | 92% | |
| Total Sugars | 36.1 g | ||
| Protein | 98.4 g | 197% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 2782 mg | 214% | |
| Iron | 10722.7 mg | 59571% | |
| Potassium | 2456 mg | 52% | |
*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.
