Dairy-Free Sweetgreen Harvest Bowl

Experience the ultimate in wholesome, seasonal eating with this Dairy-Free Sweetgreen Harvest Bowl—a vibrant and nutrient-packed recipe that’s perfect for lunch or dinner. This plant-based twist on a classic combines fluffy quinoa, tender massaged kale, and caramelized roasted sweet potatoes for a hearty base. Crisp apple slices, crunchy walnuts, and roasted pumpkin seeds add layers of texture, while a drizzle of dairy-free balsamic vinaigrette and a dollop of creamy cashew sauce tie it all together with a burst of flavor. Optional roasted chicken makes it a versatile choice for both vegan and non-vegan eaters. Ready in under 45 minutes, this nourishing, gluten-free harvest bowl is as beautiful to serve as it is satisfying to eat. Perfect for anyone seeking a healthy, dairy-free meal, it’ll quickly become your go-to for balanced, delicious weeknight dinners or meal prep.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups kale
• 1 large sweet potato
• 2 tablespoons olive oil
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 small apple (Granny Smith or Honeycrisp)
• 0.25 cup walnuts
• 1 cup roasted chicken breast (optional for non-vegan version)
• 2 tablespoons pumpkin seeds
• 0.25 cup dairy-free balsamic vinaigrette
• 2 tablespoons dairy-free cashew cream

Directions

Step 1

Rinse the quinoa under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed and the quinoa is fluffy. Set aside to cool slightly.

Step 2

Preheat the oven to 400°F (200°C). While the oven heats, peel the sweet potato and cut it into bite-sized cubes. Place the sweet potato on a baking sheet and drizzle with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Toss to coat evenly and roast for 20 minutes or until tender and golden brown, flipping halfway through.

Step 3

While the sweet potato roasts, prepare the kale. Remove the tough stems and chop the kale into bite-sized pieces. Massage the kale with 1 tablespoon of olive oil and a pinch of salt for 1–2 minutes until tender and slightly wilted.

Step 4

Slice the apple thinly, keeping the slices uniform for presentation.

Step 5

To assemble the bowl, start with a base of quinoa and kale. Top with roasted sweet potato, sliced apple, walnuts, and pumpkin seeds. If you're including chicken, add the roasted chicken breast as well.

Step 6

Drizzle the bowl with dairy-free balsamic vinaigrette and dollop with cashew cream for a creamy finish.

Step 7

Serve immediately and enjoy your fresh, dairy-free Harvest Bowl!

Nutrition Facts

Serving size	(1466.2g)

Amount per serving	% Daily Value*
Calories	2035.4

Total Fat 103.3g	0%
Saturated Fat 14.8g	0%
Polyunsaturated Fat 22.9g
Cholesterol 217.9mg	0%
Sodium 4355.8mg	0%
Total Carbohydrate 161.8g	0%
Dietary Fiber 13.9g	0%
Total Sugars 34.1g
Protein 116.6g	0%

Vitamin D 12.5IU	0%
Calcium 313.3mg	0%
Iron 12.9mg	0%
Potassium 1866.7mg	0%

*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.

Source of Calories

Fat: 45.5%

Protein: 22.8%

Carbs: 31.7%