Heart-Healthy Sweetgreen Harvest Bowl

Introducing the Heart-Healthy Sweetgreen Harvest Bowl: a wholesome, nutrient-packed dish perfect for a satisfying lunch or dinner. This vibrant recipe combines the earthy flavors of quinoa and kale with the natural sweetness of roasted sweet potatoes, crisp apple slices, and juicy dried cranberries. A drizzle of creamy tahini-lemon dressing adds a tangy twist while toasted walnuts provide a delightful crunch. Designed with heart health in mind, this bowl is high in fiber, rich in antioxidants, and low in sodium, making it a balanced and delicious choice for a nourishing meal. Ready in just 40 minutes, it’s an easy, plant-based option that’s as good for your heart as it is for your taste buds!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup quinoa
• 2 cups water
• 4 cups kale, chopped with stems removed
• 1 large sweet potato, diced into 1/2-inch cubes
• 2 tablespoons extra virgin olive oil
• 0.25 teaspoons salt (optional, or use a pinch for low sodium)
• 0.25 teaspoons black pepper
• 1 medium apple, thinly sliced
• 0.25 cup walnuts, chopped and lightly toasted
• 0.25 cup dried cranberries (unsweetened if possible)
• 2 tablespoons tahini
• 2 tablespoons lemon juice, freshly squeezed
• 1 teaspoon maple syrup
• 2 tablespoons water (for dressing consistency)

Directions

Step 1

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

Step 2

Toss the diced sweet potato with 1 tablespoon of olive oil, a pinch of salt (optional), and black pepper. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway through, until tender and golden.

Step 3

While the sweet potatoes roast, rinse the quinoa thoroughly under running water to remove its natural bitterness. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce the heat to low, cover, and simmer for 12-15 minutes, or until the water is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.

Step 4

In a large skillet, heat the remaining 1 tablespoon of olive oil over medium heat. Add the chopped kale and sauté for 2-3 minutes until just wilted. Set aside.

Step 5

Prepare the tahini dressing by whisking together the tahini, lemon juice, maple syrup, and water in a small bowl until smooth and creamy. Add more water if needed to reach your desired consistency.

Step 6

To assemble the bowls, divide the cooked quinoa evenly between two serving bowls. Top each with the roasted sweet potatoes, sautéed kale, apple slices, toasted walnuts, and dried cranberries.

Step 7

Drizzle the tahini dressing over the top of each bowl. Serve immediately and enjoy your heart-healthy harvest bowl!

Nutrition Facts

Serving size	(1992.5g)

Amount per serving	% Daily Value*
Calories	1752.5

Total Fat 82.4g	0%
Saturated Fat 9.1g	0%
Polyunsaturated Fat 0g
Cholesterol 0mg	0%
Sodium 1993.2mg	0%
Total Carbohydrate 224.5g	0%
Dietary Fiber 23.4g	0%
Total Sugars 60.2g
Protein 53.4g	0%

Vitamin D 0IU	0%
Calcium 3241.9mg	0%
Iron 10727.3mg	0%
Potassium 2838.3mg	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: 40.0%

Protein: 11.5%

Carbs: 48.5%