Whole30 Sweetgreen Harvest Bowl
Elevate your mealtime with this Whole30 Sweetgreen Harvest Bowl, a nutritious and flavor-packed dish inspired by the iconic Sweetgreen menu. Perfect for a wholesome lunch or dinner, this bowl combines tender, pan-seared chicken, caramelized roasted sweet potatoes, and massaged kale for a hearty base. Shredded green apple adds a refreshing sweetness, while toasted walnuts provide a satisfying crunch. Tossed in a tangy, Whole30-compliant balsamic Dijon vinaigrette, every bite is vibrant and balanced. With only 15 minutes of prep time and simple, clean ingredients, this recipe is ideal for those seeking a healthy, gluten- and dairy-free option without sacrificing flavor. Serve these colorful, nutrient-rich bowls fresh for a delicious and nourishing meal that’s sure to impress!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breast
- 2 medium sweet potato
- 4 cups kale
- 1 cup shredded green apple
- 1 cup toasted walnuts
- 3 tablespoons olive oil
- 2 tablespoons balsamic vinegar
- 1 teaspoon Dijon mustard (Whole30-compliant)
- 1 teaspoon garlic powder
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon lemon juice
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, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.
While the sweet potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of garlic powder.
Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.
Prepare the dressing by whisking together the balsamic vinegar, remaining 1 tablespoon of olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl. Set aside.
In a large bowl, massage the kale with a small drizzle of the dressing and a pinch of salt to soften it slightly.
Assemble the bowl by dividing the massaged kale between two serving bowls. Top with the roasted sweet potatoes, sliced grilled chicken, shredded apple, and toasted walnuts.
Drizzle the dressing evenly over both bowls and toss lightly to combine. Serve immediately and enjoy!
Nutrition Facts
Calories |
2255 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 19.2 g | 96% | |
| Polyunsaturated Fat | 8.0 g | ||
| Cholesterol | 304 mg | 101% | |
| Sodium | 4471 mg | 194% | |
| Total Carbohydrate | 107.9 g | 39% | |
| Dietary Fiber | 25.1 g | 90% | |
| Total Sugars | 48.0 g | ||
| Protein | 136.1 g | 272% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 487 mg | 37% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 2710 mg | 58% | |
*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.
