Low Carb Sweetgreen Harvest Bowl

Savor the wholesome flavors of this Low Carb Sweetgreen Harvest Bowl—a nutritious twist on the classic favorite! Packed with fresh kale and peppery arugula, this recipe keeps things light yet satisfying with tender roasted cauliflower and juicy, skillet-seared chicken breast. A tangy balsamic-Dijon dressing ties everything together beautifully, while crunchy pecans and creamy feta cheese add texture and richness. With an optional sweet potato upgrade, this bowl offers a customizable balance of earthy, savory, and sweet. Perfect for meal prep or a quick, healthy dinner, this low-carb bowl is a hearty, nutrient-packed option you'll love. Ready in just 40 minutes, this recipe is a must-try for anyone craving a restaurant-quality meal at home!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 4 cups Kale
• 2 cups Arugula
• 2 whole (about 8 ounces each) Chicken breast
• 2 cups Cauliflower
• 1 whole Sweet potato (optional, small)
• 3 tablespoons Olive oil
• 1 tablespoon Lemon juice
• 1 tablespoon Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Minced garlic
• 2 tablespoons Pecans
• 1 ounce Feta cheese
• 1 teaspoon Salt
• 0.5 teaspoon Pepper

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel (if using) and dice the sweet potato into small cubes, and cut the cauliflower into small florets.

Step 3

Place the diced sweet potatoes (if included) and cauliflower on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with half the salt and pepper. Toss to coat evenly.

Step 4

Roast the vegetables in the oven for 20-25 minutes, flipping halfway through, until tender and golden brown.

Step 5

While the vegetables roast, prepare the chicken: season both sides of the chicken breasts with the remaining salt and pepper.

Step 6

Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked (internal temperature should reach 165°F/75°C). Remove the chicken and let it rest, then slice it into thin strips.

Step 7

In a small bowl, whisk together balsamic vinegar, Dijon mustard, minced garlic, and lemon juice to make the dressing.

Step 8

In a large mixing bowl, combine the kale and arugula. Massage the kale with a drizzle of the dressing for 1-2 minutes to soften it.

Step 9

Assemble the bowls: divide the kale and arugula mixture between two serving bowls. Top each with the roasted vegetables, sliced chicken, crumbled feta cheese, and pecans.

Step 10

Drizzle the remaining dressing over the assembled bowls.

Step 11

Serve immediately and enjoy your low-carb Sweetgreen Harvest Bowl!

Nutrition Facts

Serving size	(1166.1g)

Amount per serving	% Daily Value*
Calories	1501.1

Total Fat 80.3g	0%
Saturated Fat 15.9g	0%
Polyunsaturated Fat 10.8g
Cholesterol 415.3mg	0%
Sodium 4954.0mg	0%
Total Carbohydrate 55.9g	0%
Dietary Fiber 16.8g	0%
Total Sugars 16.6g
Protein 144.9g	0%

Vitamin D 4.5IU	0%
Calcium 647.3mg	0%
Iron 7.5mg	0%
Potassium 3333.7mg	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: 47.4%

Protein: 38.0%

Carbs: 14.7%