Gluten-Free Sweetgreen Harvest Bowl

Elevate your meal prep game with this vibrant Gluten-Free Sweetgreen Harvest Bowl, a wholesome and nutrient-packed recipe inspired by the iconic Sweetgreen salad. Perfectly roasted sweet potatoes, earthy wild rice, and massaged kale form the hearty base, while crisp apple slices, creamy goat cheese, and toasted almonds add layers of texture and flavor. Drizzled with a simple yet flavorful homemade balsamic-honey dressing, this bowl is a satisfying combination of sweet, savory, and tangy. Ready in under an hour, it’s a gluten-free, nutritious meal that’s perfect for lunch or a light dinner. Impress your taste buds and maintain balance with this colorful, easy-to-assemble dish ideal for healthy eating enthusiasts!

Nutriscore Rating: 70/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Sweet potato
• 3 tablespoons Olive oil
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 cup Wild rice
• 2.25 cups Water or broth (for rice)
• 4 cups Kale, shredded
• 1 medium Apple, thinly sliced
• 0.5 cup Goat cheese, crumbled
• 0.25 cup Sliced almonds, toasted
• 2 tablespoons Balsamic vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard
• 1 clove Garlic, minced

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

Step 2

Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them evenly on the prepared baking sheet and roast for 25-30 minutes, flipping halfway through, until tender and slightly caramelized.

Step 3

While the sweet potatoes roast, prepare the wild rice according to the package instructions. Generally, combine 1 cup of wild rice with 2 1/4 cups of water or broth in a medium saucepan. Bring to a boil, reduce to a simmer, cover, and cook for about 35 minutes or until the rice grains are tender and the liquid is absorbed. Set aside to cool slightly.

Step 4

In a small bowl, whisk together the balsamic vinegar, honey, Dijon mustard, minced garlic, the remaining 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper to make the dressing.

Step 5

Place the shredded kale in a large mixing bowl. Drizzle about 1 tablespoon of the dressing over the kale and massage it with your hands for 1-2 minutes to soften its texture and enhance the flavor.

Step 6

Assemble the bowls: Divide the cooked wild rice, massaged kale, roasted sweet potatoes, apple slices, crumbled goat cheese, and toasted almonds evenly among four serving bowls.

Step 7

Drizzle the remaining dressing over each bowl and toss gently to combine.

Step 8

Serve immediately and enjoy your gluten-free Sweetgreen Harvest Bowl!

Nutrition Facts

Serving size	(1752.8g)

Amount per serving	% Daily Value*
Calories	2105.9

Total Fat 100.4g	0%
Saturated Fat 28.4g	0%
Polyunsaturated Fat 7.3g
Cholesterol 71.9mg	0%
Sodium 3672.2mg	0%
Total Carbohydrate 256.6g	0%
Dietary Fiber 31.6g	0%
Total Sugars 59.7g
Protein 69.6g	0%

Vitamin D 0IU	0%
Calcium 1102.3mg	0%
Iron 12.2mg	0%
Potassium 3300.2mg	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: 40.9%

Protein: 12.6%

Carbs: 46.5%