Paleo Sweetgreen Harvest Bowl

Savor the delicious simplicity of this Paleo Sweetgreen Harvest Bowl, a nutrient-packed, wholesome meal inspired by crisp autumn flavors. This vibrant recipe features tender roasted sweet potatoes, juicy slices of chicken breast, and caramelized Brussels sprouts nestled atop a bed of massaged kale. Sweet apple slices, crunchy toasted pecans, and nutty pumpkin seeds add a delightful texture and balance, while a tangy balsamic dressing infused with Dijon mustard, garlic, and a hint of honey (optional for stricter Paleo) ties everything together. Ready in just under 45 minutes, this hearty grain-free bowl is perfect for a clean, satisfying lunch or dinner. Rich in texture, color, and seasonal ingredients, it’s a must-try for paleo enthusiasts and anyone craving a healthy harvest-inspired dish.

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 2

Ingredients

• 2 cups Sweet potato, diced into 1/2-inch cubes
• 3 tablespoons Extra virgin olive oil
• 1 teaspoon Salt
• 1 teaspoon Black pepper
• 1 cup Chicken breast, cooked and sliced
• 3 cups Kale, chopped and stems removed
• 1 cup Roasted Brussels sprouts, halved
• 1 medium Apple, thinly sliced
• 1 quarter cup Pecans, toasted
• 1 quarter cup Pumpkin seeds
• 2 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 clove Garlic, minced
• 1 tablespoon Lemon juice
• 1 teaspoon Honey (optional, omit for stricter Paleo)

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

On a baking sheet, toss the diced sweet potatoes with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Spread them out in a single layer and roast for 25-30 minutes, flipping halfway through until golden and tender.

Step 3

In the meantime, prepare the dressing by whisking together the balsamic vinegar, 1 tablespoon of olive oil, Dijon mustard, minced garlic, lemon juice, and honey (if using) in a small bowl. Taste and adjust seasoning with a pinch of salt and pepper.

Step 4

While the sweet potatoes roast, massage the chopped kale with 1 teaspoon of olive oil and a pinch of salt for about 2-3 minutes until the leaves soften and darken in color. Set aside.

Step 5

Once the sweet potatoes are ready, assemble the bowl. Start with a base of massaged kale, then layer on the sliced chicken breast, roasted Brussels sprouts, roasted sweet potatoes, thin apple slices, toasted pecans, and pumpkin seeds.

Step 6

Drizzle the balsamic dressing evenly over the bowl, toss gently, and serve immediately.

Nutrition Facts

Serving size	(1696.4g)

Amount per serving	% Daily Value*
Calories	3244.1

Total Fat 214.4g	0%
Saturated Fat 29.4g	0%
Polyunsaturated Fat 28.7g
Cholesterol 212.5mg	0%
Sodium 3078.6mg	0%
Total Carbohydrate 210.6g	0%
Dietary Fiber 51.3g	0%
Total Sugars 62.8g
Protein 155.3g	0%

Vitamin D 12.5IU	0%
Calcium 900.8mg	0%
Iron 26.7mg	0%
Potassium 5942.5mg	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: 56.9%

Protein: 18.3%

Carbs: 24.8%