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.
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.