Vegan Sweetgreen Harvest Bowl
Elevate your plant-based meals with this Vegan Sweetgreen Harvest Bowl, a nutrient-packed, colorful medley inspired by the classic Sweetgreen favorite. This wholesome and hearty dish features perfectly roasted sweet potatoes seasoned with smoky paprika, fluffy quinoa cooked in vegetable broth, and sautéed chickpeas for a satisfying protein boost. Massaged kale, crisp Granny Smith apples, and crunchy pumpkin seeds add layers of texture and flavor, while a creamy tahini dressing with hints of garlic and maple syrup ties it all together. Ready in under an hour, this harvest bowl is perfect for meal prep or a nourishing weeknight dinner, making it a delicious way to enjoy seasonal ingredients.
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Recipe Information
Ingredients
- 2 medium Sweet potato
- 2 tablespoons Olive oil
- 1 teaspoon Smoked paprika
- 1 teaspoon Salt
- 0.5 teaspoons Ground black pepper
- 1 cup Quinoa
- 2 cups Vegetable broth
- 1 15-ounce can Canned chickpeas, drained and rinsed
- 4 cups Curly kale, de-stemmed and chopped
- 1 tablespoon Lemon juice
- 1 medium Granny Smith apple, thinly sliced
- 2 tablespoons Pumpkin seeds
- 3 tablespoons Tahini
- 2 tablespoons Water
- 1 teaspoon Maple syrup
- 0.5 teaspoon Garlic powder
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-inch cubes. Toss them with 1 tablespoon of olive oil, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Spread them evenly on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
While the sweet potatoes are roasting, rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.
In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chickpeas and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sauté for 5–6 minutes until slightly golden and heated through. Remove from heat.
Place the chopped kale in a large bowl. Drizzle with lemon juice and massage the kale for 1–2 minutes to soften it and reduce bitterness.
In a small bowl, whisk together the tahini, water, maple syrup, garlic powder, and a pinch of salt until smooth. Add an additional tablespoon of water if a thinner consistency is desired.
To assemble, divide the cooked quinoa among four bowls. Layer with roasted sweet potatoes, sautéed chickpeas, massaged kale, apple slices, and pumpkin seeds. Drizzle with the tahini dressing.
Serve immediately and enjoy your delicious Vegan Sweetgreen Harvest Bowl!
Nutrition Facts
Calories |
1874 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.4 g | 102% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4124 mg | 179% | |
| Total Carbohydrate | 244.7 g | 89% | |
| Dietary Fiber | 50.1 g | 179% | |
| Total Sugars | 50.7 g | ||
| Protein | 63.7 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 4089 mg | 315% | |
| Iron | 16089.8 mg | 89388% | |
| Potassium | 4204 mg | 89% | |
*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.
