Vegan Sweetgreen Harvest Bowl

Discover the ultimate plant-based comfort food with this Vegan Sweetgreen Harvest Bowl—a nourishing medley of roasted sweet potatoes, protein-packed quinoa, and sautéed chickpeas layered with massaged kale, crisp Granny Smith apple slices, and crunchy pumpkin seeds. Drizzled with a creamy tahini maple dressing, this vibrant bowl offers a perfect blend of smoky, tangy, and savory flavors in every bite. Quick to prepare in under 45 minutes and packed with wholesome ingredients, this recipe is ideal for meal prep, easy weeknight dinners, or a satisfying lunch. Gluten-free and brimming with nutrients, this vegan harvest bowl is sure to become a seasonal favorite!

Nutriscore Rating: 79/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 medium Sweet potato
• 2 tablespoons Olive oil
• 1 teaspoon Smoked paprika
• 1 teaspoon Salt
• 0.5 teaspoons Ground black pepper
• 1 cup Quinoa
• 2 cups Vegetable broth
• 1 15-ounce can Canned chickpeas, drained and rinsed
• 4 cups Curly kale, de-stemmed and chopped
• 1 tablespoon Lemon juice
• 1 medium Granny Smith apple, thinly sliced
• 2 tablespoons Pumpkin seeds
• 3 tablespoons Tahini
• 2 tablespoons Water
• 1 teaspoon Maple syrup
• 0.5 teaspoon Garlic powder

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and dice the sweet potatoes into 1-inch cubes. Toss them with 1 tablespoon of olive oil, smoked paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of ground black pepper. Spread them evenly on the prepared baking sheet and roast for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.

Step 3

While the sweet potatoes are roasting, rinse the quinoa under cold water in a fine-mesh sieve to remove any bitterness. In a medium saucepan, combine the quinoa and vegetable broth. Bring to a boil over medium-high heat, then reduce to a simmer, cover, and cook for 15 minutes. Once cooked, fluff the quinoa with a fork and set aside.

Step 4

In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chickpeas and season with the remaining 1/2 teaspoon of salt and 1/4 teaspoon of ground black pepper. Sauté for 5–6 minutes until slightly golden and heated through. Remove from heat.

Step 5

Place the chopped kale in a large bowl. Drizzle with lemon juice and massage the kale for 1–2 minutes to soften it and reduce bitterness.

Step 6

In a small bowl, whisk together the tahini, water, maple syrup, garlic powder, and a pinch of salt until smooth. Add an additional tablespoon of water if a thinner consistency is desired.

Step 7

To assemble, divide the cooked quinoa among four bowls. Layer with roasted sweet potatoes, sautéed chickpeas, massaged kale, apple slices, and pumpkin seeds. Drizzle with the tahini dressing.

Step 8

Serve immediately and enjoy your delicious Vegan Sweetgreen Harvest Bowl!

Nutrition Facts

Serving size	(1849.2g)

Amount per serving	% Daily Value*
Calories	2411.5

Total Fat 101.6g	0%
Saturated Fat 15.2g	0%
Polyunsaturated Fat 10.8g
Cholesterol 7.8mg	0%
Sodium 6541.5mg	0%
Total Carbohydrate 306.7g	0%
Dietary Fiber 49.0g	0%
Total Sugars 60.1g
Protein 85.7g	0%

Vitamin D 0IU	0%
Calcium 4069.5mg	0%
Iron 16094.1mg	0%
Potassium 3863.3mg	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: 36.8%

Protein: 13.8%

Carbs: 49.4%