High Protein Sweetgreen Harvest Bowl

Elevate your mealtime with this vibrant and nutrient-packed High Protein Sweetgreen Harvest Bowl! Packed with wholesome ingredients like fluffy quinoa, massaged kale, roasted sweet potatoes, and protein-rich chickpeas (with an optional boost from tender chicken breast), this recipe is a deliciously balanced powerhouse of flavors and textures. The creamy tahini dressing, accented with zesty lemon juice and a hint of maple syrup, ties everything together seamlessly while pumpkin seeds and dried cranberries add a delightful crunch and sweetness. Perfect for meal prep or a hearty lunch, this bowl is gluten-free, customizable, and bursting with autumnal flavors. Ready in just 45 minutes, it’s a satisfying and healthy option for anyone looking to enjoy a Sweetgreen-inspired harvest bowl at home!

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 2 cups Water
• 3 cups Kale
• 1 large Sweet Potato
• 2 tablespoons Olive Oil
• 1 teaspoon Salt
• 0.5 teaspoons Black Pepper
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons Pumpkin Seeds (Pepitas)
• 2 tablespoons Dried Cranberries (optional for a touch of sweetness)
• 2 tablespoons Tahini
• 2 tablespoons Lemon Juice
• 1 teaspoon Maple Syrup
• 2 tablespoons Water (for dressing)
• 1 cup Cooked Chicken Breast (optional for added protein)

Directions

Step 1

Rinse the quinoa thoroughly under cold water. Combine it with 2 cups of water in a pot and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until the water is absorbed. Fluff with a fork and set aside.

Step 2

Preheat your oven to 400°F (200°C). Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Spread them out on a baking sheet and roast for 20-25 minutes until golden and tender, flipping halfway through.

Step 3

While the sweet potatoes are roasting, prepare the kale. Remove the stems and chop the leaves into bite-sized pieces. In a large bowl, massage the kale with the remaining 1 tablespoon of olive oil and a pinch of salt until it becomes tender and dark green (about 2 minutes).

Step 4

If using cooked chicken breast, shred or dice it into bite-sized pieces.

Step 5

Prepare the tahini dressing by whisking together tahini, lemon juice, maple syrup, the remaining 1/4 teaspoon of salt, and water until smooth. Add more water if needed to reach your desired consistency.

Step 6

To assemble the bowls, start with a base of kale and quinoa. Top with roasted sweet potato cubes, chickpeas, shredded chicken breast (if using), pumpkin seeds, and dried cranberries.

Step 7

Drizzle the tahini dressing over the top and serve immediately. Enjoy your high-protein Sweetgreen-inspired Harvest Bowl!

Nutrition Facts

Serving size	(1551.8g)

Amount per serving	% Daily Value*
Calories	2195.6

Total Fat 90.0g	0%
Saturated Fat 14.1g	0%
Polyunsaturated Fat 5.5g
Cholesterol 217.9mg	0%
Sodium 4483.5mg	0%
Total Carbohydrate 210.8g	0%
Dietary Fiber 29.1g	0%
Total Sugars 37.0g
Protein 136.2g	0%

Vitamin D 12.5IU	0%
Calcium 2760.9mg	0%
Iron 10732.3mg	0%
Potassium 2376.9mg	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: 36.9%

Protein: 24.8%

Carbs: 38.4%