Sweetgreen Harvest Bowl
Indulge in the wholesome flavors of the Sweetgreen Harvest Bowl, a vibrant and nutrient-packed recipe that’s as satisfying as it is nourishing. This hearty bowl combines tender kale, fluffy quinoa, and perfectly roasted sweet potatoes, all brought to life with succulent slices of seared chicken breast. Sweet pops of dried cranberries, crisp apple slices, and the satisfying crunch of toasted almonds add layers of texture and flavor, while a tangy-sweet balsamic honey mustard dressing ties it all together. Perfect as a balanced meal for lunch or dinner, this fall-inspired Harvest Bowl is a celebration of fresh, seasonal ingredients and comes together in under an hour. Whether you're meal prepping for the week or preparing a wholesome dish for your family, this bowl bursts with flavors and nutrients you’ll love in every bite. Targeting those craving healthy, quick, and delicious recipes, it’s an ideal choice for busy weeknights or weekend fuel!
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Recipe Information
Ingredients
- 4 cups Kale
- 1 cup Quinoa
- 1 pound Chicken breast
- 2 medium Sweet potatoes
- 1 large Apple
- 0.25 cup Toasted almonds
- 0.25 cup Dried cranberries
- 3 tablespoons Olive oil
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 3 tablespoons Balsamic vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper.
Spread the sweet potatoes onto a baking sheet and roast in the oven for 25 minutes, or until tender and golden brown.
While the sweet potatoes are roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes or until the quinoa has absorbed all the water. Fluff with a fork and set aside.
Season the chicken breasts with salt and pepper. In a skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest for 5 minutes before slicing.
Wash and de-stem the kale, then chop it into bite-sized pieces. Massage with a pinch of salt to tenderize, then set aside.
Core the apple and slice into thin wedges.
In a small bowl, whisk together the balsamic vinegar, remaining tablespoon of olive oil, honey, and Dijon mustard to create the dressing.
To assemble the bowls, evenly divide the kale, quinoa, roasted sweet potatoes, and sliced chicken among four bowls.
Top each bowl with sliced apple, toasted almonds, and dried cranberries.
Drizzle the balsamic dressing over each bowl. Toss lightly to combine before serving.
Nutrition Facts
Calories |
528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.6 g | 25% | |
| Saturated Fat | 3.1 g | 16% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 96 mg | 32% | |
| Sodium | 414 mg | 18% | |
| Total Carbohydrate | 46.4 g | 17% | |
| Dietary Fiber | 7.0 g | 25% | |
| Total Sugars | 21.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 135 mg | 10% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 589 mg | 13% | |
*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.
