Low Fat Sweetgreen Harvest Bowl

Meet your new favorite healthy meal: the Low Fat Sweetgreen Harvest Bowl, a vibrant and nutrient-packed twist on the beloved Sweetgreen classic! This hearty yet low-fat salad combines earthy roasted sweet potatoes, tender baby kale, and nutty farro (or gluten-free quinoa) for a satisfying base. Juicy matchsticks of Granny Smith apple and tangy red onion add pops of sweetness and sharpness, while shredded chicken breast ensures a lean protein boost. Tossed in a light, low-fat balsamic vinaigrette and topped with crunchy raw pumpkin seeds, this easy-to-prepare bowl is the perfect balance of flavors and textures. Ready in just 30 minutes, it's an ideal choice for a wholesome lunch or light dinner that doesn’t skimp on taste. Healthy, delicious, and endlessly customizable, this harvest-inspired salad is sure to become a go-to in your recipe rotation!

Nutriscore Rating: 82/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 2

Ingredients

• 4 cups Baby kale
• 1 cup Cooked farro (or quinoa for gluten-free option)
• 1 medium Roasted sweet potato
• 0.5 large Granny Smith apple
• 1 cup Shredded chicken breast (skinless)
• 3 tablespoons Low-fat balsamic vinaigrette
• 2 tablespoons Raw pumpkin seeds (pepitas)
• 0.25 small Red onion, thinly sliced
• 0.25 teaspoon Salt
• 0.25 teaspoon Freshly ground black pepper
• 0 as needed Olive oil spray

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the sweet potato into 1/2-inch cubes. Spread the cubes on a baking sheet lined with parchment paper. Lightly spray with olive oil, and season with salt and pepper.

Step 3

Roast the sweet potato in the oven for 20 minutes, flipping once halfway through, until tender and slightly caramelized.

Step 4

While the sweet potato roasts, prepare the other ingredients. If not already cooked, cook the farro (or quinoa) according to package instructions, ensuring it is tender but slightly firm to the bite. Drain any excess water and cool slightly.

Step 5

Thinly slice the red onion and cut the Granny Smith apple into thin matchsticks or cubes. Set aside.

Step 6

In a large mixing bowl, combine the baby kale, cooked farro (or quinoa), shredded chicken breast, roasted sweet potatoes, red onion, and apples.

Step 7

Drizzle the low-fat balsamic vinaigrette over the salad and toss gently to coat all ingredients evenly.

Step 8

Divide the salad into two bowls. Sprinkle each with 1 tablespoon of raw pumpkin seeds for added crunch and flavor.

Step 9

Serve immediately as a fresh, low-fat, and healthy meal option.

Nutrition Facts

Serving size	(1057.1g)

Amount per serving	% Daily Value*
Calories	1197.3

Total Fat 22.6g	0%
Saturated Fat 4.9g	0%
Polyunsaturated Fat g
Cholesterol 202.8mg	0%
Sodium 1097.9mg	0%
Total Carbohydrate 149.4g	0%
Dietary Fiber 25.5g	0%
Total Sugars 37.1g
Protein 99.9g	0%

Vitamin D 0IU	0%
Calcium 748.6mg	0%
Iron 13.2mg	0%
Potassium 2674.1mg	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: 16.9%

Protein: 33.3%

Carbs: 49.8%