Low Sodium Sweetgreen Harvest Bowl

Indulge in the wholesome flavors of this Low Sodium Sweetgreen Harvest Bowl, a nutrient-packed twist on the beloved Sweetgreen classic. Perfect for meal prepping or a hearty at-home lunch, this recipe features a vibrant medley of kale, fluffy quinoa, roasted sweet potato, crisp apple slices, and unsalted pumpkin seeds, all brought together with tender shredded chicken and a tangy balsamic-maple dressing. Designed with heart health in mind, every bite is low in sodium yet bursting with natural flavors and textures. With just 15 minutes of prep time, this dish is an ideal choice for those seeking a balanced, feel-good meal without sacrificing taste. Whether you're following a low sodium diet or looking for a nourishing grain bowl recipe, this harvest-inspired creation is sure to delight!

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 4 cups Kale
• 1 medium Sweet Potato
• 1 medium Apple (e.g., Fuji or Honeycrisp)
• 2 tablespoons Raw Pumpkin Seeds (unsalted)
• 1 cup Cooked Chicken Breast (shredded, no added salt)
• 2 tablespoons Olive Oil
• 1.5 tablespoons Balsamic Vinegar
• 2 teaspoons Maple Syrup
• 1 teaspoon Dijon Mustard (low sodium)
• 0.25 teaspoon Black Pepper
• 0.25 teaspoon Garlic Powder

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

Peel the sweet potato and dice it into 1-inch cubes. Toss with 1 tablespoon of olive oil and a pinch of black pepper, then spread the cubes onto a baking sheet lined with parchment paper.

Step 3

Roast the sweet potato in the preheated oven for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.

Step 4

While the sweet potato is roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a saucepan. Bring to a boil, reduce the heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and fluff with a fork.

Step 5

Wash and de-stem the kale. Chop it into bite-sized pieces, then massage with 1 teaspoon of olive oil for 1-2 minutes to soften and reduce bitterness.

Step 6

Core and thinly slice the apple into half-moons. Set aside.

Step 7

Prepare the dressing by whisking together the balsamic vinegar, maple syrup, Dijon mustard, 1 tablespoon of olive oil, garlic powder, and a small pinch of black pepper in a small bowl.

Step 8

In a large mixing bowl, assemble the harvest bowl by combining the massaged kale, cooked quinoa, roasted sweet potato, shredded chicken breast, apple slices, and raw pumpkin seeds.

Step 9

Drizzle the prepared dressing over the bowl and toss gently to combine.

Step 10

Serve immediately, or divide into meal prep containers for later. Enjoy your heart-healthy, low-sodium Sweetgreen Harvest Bowl!

Nutrition Facts

Serving size	(937.5g)

Amount per serving	% Daily Value*
Calories	1664.1

Total Fat 64.3g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 5.0g
Cholesterol 206.7mg	0%
Sodium 1657.5mg	0%
Total Carbohydrate 161.6g	0%
Dietary Fiber 13.0g	0%
Total Sugars 42.7g
Protein 108.0g	0%

Vitamin D 0IU	0%
Calcium 374.1mg	0%
Iron 12.3mg	0%
Potassium 1803.6mg	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: 34.9%

Protein: 26.1%

Carbs: 39.0%