Sweetgreen Harvest Bowl Recipe is a delightful and nourishing dish that combines vibrant flavors and wholesome ingredients, making it an ideal choice for those who crave a healthy yet satisfying meal. This bowl is a comforting blend of crispy kale, roasted sweet potatoes, tender chicken, and a medley of fresh fruits and nuts, all topped off with a zesty balsamic vinaigrette. It’s not just a meal; it’s a culinary experience that brings together textures and colors to revitalize your palate.

This Easy recipe is perfect for busy weeknights or leisurely weekend lunches, as it’s packed with nutrients and is incredibly filling. Follow this step-by-step guide to create your very own Sweetgreen Harvest Bowl and enjoy a delicious homemade meal that will leave you feeling energized and satisfied.

Ingredients

To create your Sweetgreen Harvest Bowl, you will need the following ingredients:

4 Cups Kale: The kale serves as a nutrient powerhouse, with its dark green leaves full of vitamins and minerals while adding a lovely crunch.
8 Chicken Thighs (or 2 pounds): Juicy and flavorful, chicken thighs add heartiness to your bowl, making it a fulfilling choice.
2 Cups Quinoa (cooked): This supergrain is a fantastic source of protein and fiber. It has a slightly nutty flavor and fluffy texture.
1 Large Honeycrisp Apple: Crisp and juicy, the apple adds a refreshing sweetness that balances the savory elements of the dish.
2 Sweet Potatoes (cubed & roasted): Sweet potatoes bring a rich, caramelized taste when roasted, which pairs wonderfully with the other ingredients.
1/2 Cup Dried Cranberries (unsweetened): These chewy morsels introduce a tangy sweetness that elevates the overall flavor profile.
1/2 Cup Goat Cheese: Creamy and tangy, the goat cheese provides a luxurious touch while enhancing the bowl’s flavor.
1/2 Cup Almonds (chopped or slivered): Whether chopped or slivered, almonds add a crispy texture and nutty taste that complements the other ingredients nicely.
1/4 Cup Balsamic Vinegar: This adds a rich, slightly sweet acidity to the dish, enhancing all the other flavors.
2 Tablespoons Honey: A natural sweetener that harmonizes beautifully with the balsamic vinegar.
1 Tablespoon Dijon Mustard: This adds a mild spiciness and depth to the vinaigrette.
1/2 Tablespoons Olive Oil: A healthy fat that enhances flavor and mouthfeel.
1/2 Teaspoon Salt and 1/2 Teaspoon Pepper: Basic seasonings that elevate all the other ingredients.
1/2 Tablespoon Olive Oil and 1 Tablespoon Garlic Powder: These are used for seasoning the chicken, enhancing its flavor remarkably.
1 Teaspoon Salt and 1 Teaspoon Pepper: Seasoning for the chicken to ensure every bite is flavorful.
1 Lemon (juiced): Fresh lemon juice adds brightness and acidity, refreshing the entire bowl.

Step-by-Step Directions

Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper. Start by peeling and cubing the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper until evenly coated. Spread the sweet potatoes in a single layer on the prepared baking sheet and roast them for 25-30 minutes, flipping halfway, until they are golden and caramelized on the edges.

While the sweet potatoes are roasting, rinse 1 cup of quinoa under cold water to remove any bitterness. Combine the rinsed quinoa with 2 cups of water in a pot. Bring it to a boil, then reduce the heat to low, cover, and let it simmer for 15 minutes. Once cooked, remove it from heat and let it sit covered for an additional 5 minutes before fluffing with a fork.

Next, you’ll prepare the chicken. In a shallow dish, combine balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Coat the chicken thighs in the mixture and allow them to marinate for at least 10 minutes, or up to overnight for maximum flavor. In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the chicken for 5-6 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Once done, rest the chicken for 5 minutes before slicing it.

To create the balsamic vinaigrette, whisk together the balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper in a bowl. Ensure everything is well combined until smooth and emulsified.

Now, it’s time to prepare the kale. Drizzle the kale with olive oil and a squeeze of lemon juice. Massage the kale for 2-3 minutes until the leaves darken and become tender. This technique softens the kale and brings out its earthy flavors.

Slice the honeycrisp apple, chop the almonds, and crumble the goat cheese. You are now ready to layer your Sweetgreen Harvest Bowl. Start with a generous base of kale, then add a scoop of quinoa, followed by the sliced chicken, roasted sweet potatoes, sliced apple, dried cranberries, crumbled goat cheese, and sprinkled almonds. Finally, drizzle the balsamic vinaigrette over everything, toss gently to combine, and enjoy!

Tips & Tricks

Make Ahead: Prep the ingredients ahead of time. You can roast the sweet potatoes and cook the quinoa in advance, making weeknight dinners even easier.
Marinate Longer: For a deeper flavor, marinate the chicken overnight.
Use Leftovers: This bowl is great for using up any leftover cooked chicken or vegetables.
Customize: Feel free to swap out ingredients based on your preferences. Try using spinach instead of kale or adding other seasonal vegetables.

Serving Suggestions & Pairings

The Sweetgreen Harvest Bowl is perfect on its own but can also be enhanced by serving it alongside a light soup or a fresh green salad. It’s great for meal prep and can serve as lunch or dinner. Perfect for gatherings, this dish can impress your guests with its vibrant colors and wholesome ingredients.

Nutritional Information

A serving of the Sweetgreen Harvest Bowl contains approximately 570 calories, featuring 32g carbohydrates, 35g fat, and 39g protein. The bowl is rich in fiber and protein, making it a balanced choice for a satisfying meal. It’s an excellent addition to any wellness-focused diet.

Storing Tips & Variations

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the components in the microwave for a quick meal or heat them on the stovetop over medium heat until warmed through. You can also enjoy the bowl cold or at room temperature!

Customization is key to enjoying this bowl to its fullest. You can substitute quinoa with brown rice or couscous, use feta instead of goat cheese, or add more seasonal vegetables such as roasted Brussels sprouts or butternut squash.

Conclusion

We encourage you to try the Sweetgreen Harvest Bowl; once you do, it will likely become a regular in your meal rotation. It’s easy to make, full of flavor, and satisfying in every way! Don’t forget to share your experience and any variations you try in the comments!

FAQs

Can I make this bowl vegan?
Yes, you can make a vegan version by omitting the chicken and goat cheese and replacing them with tofu and avocado for added creaminess.
Is this recipe gluten-free?
Yes, this recipe is gluten-free as long as you use certified gluten-free quinoa.
Can I meal prep this dish?
Absolutely! The Sweetgreen Harvest Bowl holds up well in the fridge; just keep the dressing separate until you’re ready to eat.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. You can also enjoy the bowl cold!
Can I use other fruits?
Yes, you can use various fruits such as pears or pomegranate seeds that would complement the other flavors well.

Sweetgreen Harvest Bowl

A delightful and nourishing dish that combines crispy kale, roasted sweet potatoes, tender chicken, and a medley of fresh fruits and nuts, topped with a zesty balsamic vinaigrette.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 45

Total Time 1 5

Course Dinner, Lunch, Main Course

Cuisine American, Healthy

Servings 4 servings

Calories 570 kcal

Ingredients

Main Ingredients

4 cups Kale Nutrient powerhouse with dark green leaves.
8 pieces Chicken Thighs Juicy and flavorful, can substitute with 2 pounds.
2 cups Quinoa (cooked) A fantastic source of protein and fiber.
1 large Honeycrisp Apple Adds a refreshing sweetness.
2 pieces Sweet Potatoes (cubed & roasted) Bring a rich caramelized taste.
1/2 cup Dried Cranberries (unsweetened) Adds tangy sweetness.
1/2 cup Goat Cheese Creamy and tangy.
1/2 cup Almonds (chopped or slivered) Adds crispy texture and nutty taste.
1/4 cup Balsamic Vinegar Adds acidity.
2 tablespoons Honey Natural sweetener.
1 tablespoon Dijon Mustard Adds depth to the vinaigrette.
1/2 tablespoon Olive Oil Enhances flavor.
1/2 teaspoon Salt Basic seasoning.
1/2 teaspoon Pepper Basic seasoning.
1/2 tablespoon Olive Oil For seasoning chicken.
1 tablespoon Garlic Powder Enhances chicken flavor.
1 teaspoon Salt For chicken seasoning.
1 teaspoon Pepper For chicken seasoning.
1 lemon Lemon (juiced) Adds brightness and acidity.

Instructions

Preparation

Preheat the oven to 400°F (204°C) and line a baking sheet with parchment paper.
Peel and cube the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper.
Spread sweet potatoes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway.
Rinse 1 cup of quinoa under cold water. Combine with 2 cups of water, bring to a boil, reduce heat, cover, and let simmer for 15 minutes.
Once cooked, remove quinoa from heat and let sit covered for an additional 5 minutes before fluffing with a fork.

Cooking Chicken

In a shallow dish, combine balsamic vinegar, lemon juice, garlic powder, salt, and pepper.
Coat chicken thighs in the mixture and marinate for at least 10 minutes.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Sear chicken for 5-6 minutes per side until cooked through.
Rest the chicken for 5 minutes before slicing.

Serving

Whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper to create the balsamic vinaigrette.
Drizzle kale with olive oil and lemon juice, massage for 2-3 minutes until tender.
Layer the bowl starting with kale, followed by quinoa, chicken, roasted sweet potatoes, sliced apple, cranberries, goat cheese, and almonds.
Drizzle the balsamic vinaigrette, toss gently, and enjoy!

Notes

Make ahead by prepping ingredients in advance. Marinate chicken overnight for deeper flavor. The bowl is great for using leftover cooked chicken or vegetables. Customize with seasonal ingredients.

Keyword Healthy Bowl, Meal Prep, Nourishing Recipe, Quick Dinner, Sweetgreen Harvest Bowl