Vegetarian Sweetgreen Harvest Bowl

Elevate your plant-based meal game with this vibrant Vegetarian Sweetgreen Harvest Bowl—a wholesome and flavor-packed recipe inspired by autumn's bounty. Featuring roasted sweet potatoes, nutty wild rice, crisp baby kale, and tangy goat cheese, this bowl is a harmonious blend of textures and tastes. Sweet, crunchy apple slices and toasted pecans add a delightful contrast, while a luscious maple Dijon dressing ties it all together with a perfect balance of sweetness and tang. Ready in under an hour, this nutritious, vegetarian harvest bowl is perfect for meal prep, weeknight dinners, or as a show-stopping lunch. Enjoy the colors and flavors of the season in every bite!

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 2

Ingredients

• 1 medium sweet potato
• 2 tablespoons olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.75 cup wild rice
• 2 cups baby kale
• 1 medium apple
• 0.25 cup goat cheese
• 0.25 cup pecans
• 1 tablespoon maple syrup
• 1 teaspoon Dijon mustard
• 1.5 tablespoons apple cider vinegar
• 1 tablespoon water

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Peel and dice the sweet potato into 1/2-inch cubes. Place the cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then toss to coat.

Step 3

Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and lightly caramelized.

Step 4

While the sweet potatoes are roasting, cook the wild rice according to the package instructions. Typically, use 2 cups of water for 3/4 cup of wild rice and cook for about 25 minutes until tender. Drain any excess liquid if necessary.

Step 5

Prepare the apple by coring and slicing it into thin slices. Set aside.

Step 6

To make the dressing, whisk together the maple syrup, Dijon mustard, apple cider vinegar, remaining olive oil (1 tablespoon), 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 tablespoon of water in a small bowl until smooth and well combined.

Step 7

In a large bowl, combine the baby kale with the warm wild rice. Toss the mixture gently to slightly wilt the kale.

Step 8

Add the roasted sweet potatoes, sliced apple, crumbled goat cheese, and pecans to the bowl.

Step 9

Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.

Step 10

Divide the harvest bowl mixture between two serving bowls. Serve immediately and enjoy!

Nutrition Facts

Serving size	(717.4g)

Amount per serving	% Daily Value*
Calories	1426.0

Total Fat 72.7g	0%
Saturated Fat 20.1g	0%
Polyunsaturated Fat 9.8g
Cholesterol 49.7mg	0%
Sodium 1858.7mg	0%
Total Carbohydrate 164.6g	0%
Dietary Fiber 22.1g	0%
Total Sugars 44.6g
Protein 37.5g	0%

Vitamin D 0IU	0%
Calcium 436.8mg	0%
Iron 6.8mg	0%
Potassium 1379.1mg	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: 44.7%

Protein: 10.3%

Carbs: 45.0%