Mediterranean Diet Sweetgreen Harvest Bowl

Experience the vibrant flavors of the Mediterranean with this Sweetgreen Harvest Bowl, a wholesome and nutrient-packed recipe that’s both satisfying and easy to prepare. Built on a hearty base of quinoa cooked in vegetable broth, this dish is layered with tender roasted sweet potatoes, sautéed kale, and caramelized red onions. Protein-rich chickpeas and crunchy pumpkin seeds add texture, while a drizzle of lemon juice and extra virgin olive oil brings zest and freshness to every bite. Optional crumbled feta cheese offers a creamy touch, or keep it vegan with a dollop of hummus for that signature Mediterranean flair. Perfect for fans of the Mediterranean diet, this customizable harvest bowl is a delightful medley of earthy, savory, and tangy notes—ready in just 45 minutes and great for a wholesome lunch or dinner.

Nutriscore Rating: 77/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 1 cup Quinoa
• 2 cups Vegetable broth
• 4 cups Kale
• 3 tablespoons Extra virgin olive oil
• 1 large Sweet potato
• 1 teaspoon Sea salt
• 0.5 teaspoon Black pepper
• 1 cup Chickpeas (cooked or canned, drained and rinsed)
• 2 tablespoons Pumpkin seeds
• 0.5 medium Red onion, sliced
• 0.25 cup Feta cheese, crumbled (optional for non-vegan version)
• 2 tablespoons Lemon juice
• 2 tablespoons Hummus
• 2 tablespoons Water (for roasting)

Directions

Step 1

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly oil it.

Step 2

Peel and dice the sweet potato into 1/2-inch cubes. Toss the cubes with 1 tablespoon of olive oil, 1/2 teaspoon of sea salt, and a pinch of black pepper. Spread them on the prepared baking sheet in a single layer and roast for 25 minutes, flipping halfway through, until golden and tender.

Step 3

While the sweet potato is roasting, rinse the quinoa thoroughly under cold water. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat, let it sit covered for 5 minutes, then fluff with a fork.

Step 4

In a large skillet over medium heat, add 1 tablespoon of olive oil. Toss in the kale and sauté for 3-4 minutes until wilted. Season with 1/4 teaspoon of sea salt and a pinch of black pepper.

Step 5

In the same skillet, add the sliced red onion and cook for 2-3 minutes, stirring occasionally, until soft and slightly caramelized.

Step 6

Arrange the prepared ingredients into two bowls. Start with a base of quinoa, then layer the kale, roasted sweet potatoes, chickpeas, red onion, and pumpkin seeds.

Step 7

If using, sprinkle the bowls with crumbled feta cheese for added creaminess.

Step 8

Drizzle the remaining olive oil (1 tablespoon) and lemon juice over the bowls for a bright, fresh flavor.

Step 9

Add a dollop of hummus to each bowl for extra creaminess and Mediterranean flair.

Step 10

Serve the Sweetgreen Harvest Bowl immediately, and enjoy this wholesome, Mediterranean-inspired meal!

Nutrition Facts

Serving size	(1424.6g)

Amount per serving	% Daily Value*
Calories	2069.0

Total Fat 99.2g	0%
Saturated Fat 20.7g	0%
Polyunsaturated Fat 10.1g
Cholesterol 58.8mg	0%
Sodium 6155.7mg	0%
Total Carbohydrate 231.0g	0%
Dietary Fiber 34.7g	0%
Total Sugars 33.9g
Protein 73.3g	0%

Vitamin D 0IU	0%
Calcium 831.2mg	0%
Iron 19.1mg	0%
Potassium 2735.1mg	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: 42.3%

Protein: 13.9%

Carbs: 43.8%