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Sweetgreen’s Harvest Bowl

Sweetgreen Harvest Bowl

Sweetgreen’s Harvest Bowl is a delicious mix of fall flavors that’s all about cozy vibes and fresh flavors. Packed with roasted sweet potatoes, diced apple, crunchy kale, wild rice mix, creamy goat cheese, toasted almonds and a tangy balsamic vinaigrette, it’s the perfect balance of sweet, savory and a little nutty crunch. This isn't a normal salad - this is a MEAL!
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Course Main Course, Salad
Cuisine American
Servings 4 salads
Calories 948 kcal

Equipment

Ingredients
  

Balsamic Dressing

Harvest Bowl

  • 1 large sweet potato sliced
  • 2 boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 2 tsp garlic powder
  • 2 tsp salt
  • 1 tsp black pepper
  • 2 cups wild rice cooked (1 cup dry)
  • 1/2 cup almonds
  • 2 honey crisp apples diced
  • 6 oz goat cheese crumbled
  • 10 cups Kale chopped
  • 1 tbsp lemon juice

Instructions
 

  • Prepare rice according to package directions.
    2 cups wild rice
  • Preheat oven to 375º
  • Slice sweet potatoes in half lengthwise - then in half lengthwise again - then slice into 1/2 inch triangle slices
    1 large sweet potato
  • On a rimmed baking sheet, lay out 2 chicken breasts and sweet potatoes.
    2 boneless skinless chicken breasts
  • Sprinkle with olive oil, garlic powder, salt & pepper. Flip chicken and season other side as well. Toss potatoes so they are coated.
    2 tbsp olive oil, 2 tsp garlic powder, 2 tsp salt, 1 tsp black pepper
  • Place baking sheet in the oven for 25 minutes.
  • In a skillet, heat 1 tsp olive oil and, when hot, add almonds. Shake skillet so almonds are toasted for about 3 minutes.
    1/2 cup almonds
  • Dice kale & apple and crumble goat cheese.
    2 honey crisp apples, 10 cups Kale, 6 oz goat cheese
  • In a large bowl, rub kale with lemon juice to tenderize. Sprinkle apple with lemon juice as well to prevent browning.
    1 tbsp lemon juice
  • In a mixing bowl or mason jar, add all ingredients for vinaigrette (balsamic vinegar, oil, mustard, maple syrup, salt & pepper). Whisk and refrigerate until ready to serve.
    1/4 cup balsamic vinegar, 1/4 cup vegetable oil, 1 tbsp dijon mustard, 1 tbsp maple syrup, 1 tbsp mayonnaise, Pinch of salt and pepper
  • Remove pan from the oven and test with a meat thermometer. Chicken should be 155º internal temperature and let rest for 5 minutes.
  • Assemble bowls by adding 2.5 cups chopped kale to the bowl. Add the following: 1/2 cup roasted sweet potatoes, 1/2 cup wild rice, 1/2 apple, 2 tbsp almonds, 1-2 oz goat cheese, 3-4 oz chicken
  • Serve with balsamic vinaigrette

Notes

**We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**

Nutrition

Serving: 4saladsCalories: 948kcalCarbohydrates: 104gProtein: 39gFat: 45gSaturated Fat: 11gPolyunsaturated Fat: 14gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 57mgSodium: 1535mgPotassium: 1323mgFiber: 15gSugar: 22gVitamin A: 17832IUVitamin C: 57mgCalcium: 308mgIron: 5mg
Keyword almond, chicken, goat cheese, sweet potato
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