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Sweetgreen Harvest Bowl

A delightful medley of seasonal ingredients, this Sweetgreen Harvest Bowl combines kale, quinoa, chicken, and roasted sweet potatoes for a nourishing and comforting meal.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Healthy
Calories: 650
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 4 cups Kale Fresh and vibrant, serves as a flavorful base.
  • 8 pieces Chicken Thighs Juicy, tender thighs deliver protein.
  • 2 cups Quinoa (cooked) Nutty grain that adds satisfying texture.
  • 1 large Honeycrisp Apple Provides a refreshing crunch.
  • 2 pieces Sweet Potatoes (cubed & roasted) Creamy and nutrient-dense.
  • 1/2 cup Dried Cranberries (unsweetened) Tart and chewy, adds pleasant contrast.
  • 1/2 cup Goat Cheese Creamy and tangy to enhance flavor.
  • 1/2 cup Almonds (chopped or slivered) Adds nutty flavor and crunch.
Dressing Ingredients
  • 1/4 cup Balsamic Vinegar Provides a zesty kick.
  • 2 tablespoons Honey Harmonizes the dressing.
  • 1 tablespoon Dijon Mustard Adds a hint of sharpness.
  • 1/2 tablespoon Olive Oil Enhances flavor and health benefits.
  • 1/2 teaspoon Salt Essential for flavor.
  • 1/2 teaspoon Pepper Adds warmth.
Chicken Marinade Ingredients
  • 1/2 tablespoon Olive Oil For marinating chicken.
  • 1/2 tablespoon Garlic Powder Enhances flavor nuances.
  • 1 teaspoon Salt For seasoning chicken thighs.
  • 1 teaspoon Pepper Enriching the flavors.
  • 1/4 cup Balsamic Vinegar To marinate chicken.
  • 1 lemon Lemon (juiced) Adds brightness and acidity.
  • 1 tablespoon Garlic Powder Extra flavor for the chicken marinade.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Peel and cube the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper.
  3. Spread sweet potato cubes in a single layer on the baking sheet and roast for 25-30 minutes, flipping halfway through.
Cooking Quinoa and Chicken
  1. Rinse 1 cup of quinoa under cold water, then combine it with 2 cups of water in a pot. Bring it to a boil, reduce to low, cover, and simmer for 15 minutes.
  2. In a shallow dish, mix balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Marinate chicken thighs for at least 10 minutes.
  3. Heat 1 tablespoon of olive oil in a skillet and sear the marinated chicken thighs for 5-6 minutes per side until golden brown.
  4. Let the chicken rest for 5 minutes before slicing.
Preparation of Dressing and Kale
  1. Whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper in a separate bowl.
  2. Drizzle kale with olive oil and lemon juice. Massage the kale for 2-3 minutes until it darkens and becomes tender.
Assembly
  1. Slice the apple, chop the almonds, and crumble the goat cheese.
  2. In a large serving bowl, layer the massaged kale, followed by quinoa, sliced chicken, roasted sweet potatoes, apple slices, dried cranberries, goat cheese, and almonds.
  3. Drizzle generously with the balsamic vinaigrette, toss gently, and serve.

Notes

For a vegetarian version, swap chicken for chickpeas or tofu. This bowl can be served warm or cold. Store leftovers in an airtight container for up to 3 days.