Sweetgreen Harvest Bowl

Savor the vibrant flavors of fall with this Sweetgreen Harvest Bowl, a wholesome, nutrient-packed recipe that combines hearty roasted sweet potatoes, tender massaged kale, protein-rich quinoa, and juicy, perfectly cooked chicken breast. This delightful grain bowl is elevated with crisp apple slices, sweet dried cranberries, and crunchy toasted almonds, all brought together by a tangy-sweet balsamic vinaigrette infused with honey and Dijon mustard. Ready in just under an hour, this recipe is ideal for meal prep or a satisfying lunch or dinner served fresh. Packed with seasonal ingredients and perfect for all food enthusiasts looking for a healthy, flavor-filled meal, this Harvest Bowl is a must-try for fall-inspired clean eating!

Nutriscore Rating: 75/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 4 cups Kale
• 1 cup Quinoa
• 1 pound Chicken breast
• 2 medium Sweet potatoes
• 1 large Apple
• 0.25 cup Toasted almonds
• 0.25 cup Dried cranberries
• 3 tablespoons Olive oil
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 3 tablespoons Balsamic vinegar
• 1 tablespoon Honey
• 1 teaspoon Dijon mustard

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil and a pinch of salt and pepper.

Step 3

Spread the sweet potatoes onto a baking sheet and roast in the oven for 25 minutes, or until tender and golden brown.

Step 4

While the sweet potatoes are roasting, cook the quinoa. Rinse 1 cup of quinoa under cold water, then combine with 2 cups of water in a saucepan. Bring to a boil, reduce to a simmer, and cover. Cook for 15 minutes or until the quinoa has absorbed all the water. Fluff with a fork and set aside.

Step 5

Season the chicken breasts with salt and pepper. In a skillet over medium heat, add 1 tablespoon of olive oil. Cook the chicken breasts for 6-7 minutes on each side, or until fully cooked. Remove from heat and let rest for 5 minutes before slicing.

Step 6

Wash and de-stem the kale, then chop it into bite-sized pieces. Massage with a pinch of salt to tenderize, then set aside.

Step 7

Core the apple and slice into thin wedges.

Step 8

In a small bowl, whisk together the balsamic vinegar, remaining tablespoon of olive oil, honey, and Dijon mustard to create the dressing.

Step 9

To assemble the bowls, evenly divide the kale, quinoa, roasted sweet potatoes, and sliced chicken among four bowls.

Step 10

Top each bowl with sliced apple, toasted almonds, and dried cranberries.

Step 11

Drizzle the balsamic dressing over each bowl. Toss lightly to combine before serving.

Nutrition Facts

Serving size	(1398.7g)

Amount per serving	% Daily Value*
Calories	2394.7

Total Fat 86.9g	0%
Saturated Fat 11.8g	0%
Polyunsaturated Fat 7.0g
Cholesterol 390.1mg	0%
Sodium 4191.2mg	0%
Total Carbohydrate 238.5g	0%
Dietary Fiber 22.6g	0%
Total Sugars 88.1g
Protein 164.3g	0%

Vitamin D 0IU	0%
Calcium 523.0mg	0%
Iron 12.5mg	0%
Potassium 2337.1mg	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: 32.7%

Protein: 27.5%

Carbs: 39.9%