Whole30 Sweetgreen Harvest Bowl

Elevate your meal prep with this Whole30 Sweetgreen Harvest Bowl, a wholesome, flavor-packed dish inspired by the popular Sweetgreen classic. Perfectly roasted sweet potatoes, tender pan-seared chicken, and crisp shredded green apples come together over a nutrient-rich base of massaged kale. This bowl is topped with crunchy toasted walnuts and drizzled with a tangy, Whole30-compliant balsamic Dijon vinaigrette for the ultimate combination of textures and flavors. Ready in just 40 minutes, this recipe provides a balanced, nutrient-dense meal that’s both satisfying and entirely Whole30-approved. Whether you're looking for a healthy lunch idea or easy dinner inspiration, this Harvest Bowl is a deliciously nourishing choice that will become a quick favorite in your weekly rotation!

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 2

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 medium sweet potato
• 4 cups kale
• 1 cup shredded green apple
• 1 cup toasted walnuts
• 3 tablespoons olive oil
• 2 tablespoons balsamic vinegar
• 1 teaspoon Dijon mustard (Whole30-compliant)
• 1 teaspoon garlic powder
• 1.5 teaspoons salt
• 1 teaspoon black pepper
• 1 tablespoon lemon juice

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, 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and 1/2 teaspoon of garlic powder. Spread evenly on the prepared baking sheet and roast for 20-25 minutes, flipping halfway, until tender and lightly caramelized.

Step 3

While the sweet potatoes are roasting, season the chicken breasts with 1/2 teaspoon of salt, 1/2 teaspoon of black pepper, and a pinch of garlic powder.

Step 4

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the chicken breasts and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let it rest for 5 minutes before slicing into thin strips.

Step 5

Prepare the dressing by whisking together the balsamic vinegar, remaining 1 tablespoon of olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper in a small bowl. Set aside.

Step 6

In a large bowl, massage the kale with a small drizzle of the dressing and a pinch of salt to soften it slightly.

Step 7

Assemble the bowl by dividing the massaged kale between two serving bowls. Top with the roasted sweet potatoes, sliced grilled chicken, shredded apple, and toasted walnuts.

Step 8

Drizzle the dressing evenly over both bowls and toss lightly to combine. Serve immediately and enjoy!

Nutrition Facts

Serving size	(1174.5g)

Amount per serving	% Daily Value*
Calories	2255.3

Total Fat 148.0g	0%
Saturated Fat 19.2g	0%
Polyunsaturated Fat 8.0g
Cholesterol 303.6mg	0%
Sodium 4471.0mg	0%
Total Carbohydrate 107.9g	0%
Dietary Fiber 25.1g	0%
Total Sugars 48.0g
Protein 136.1g	0%

Vitamin D 17.4IU	0%
Calcium 486.7mg	0%
Iron 12.3mg	0%
Potassium 2710.4mg	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: 57.7%

Protein: 23.6%

Carbs: 18.7%