Harvest Bowl (Sweetgreen Inspired Recipe)
Harvest bowl is made with tender sweet potatoes, crisp apple, juicy chicken, cooked rice, massaged kale, tangy feta, crunchy almonds and tossed with a homemade orange vinaigrette dressing. This grain bowl is loaded with different flavors and textures, which is what makes it so good! Dairy free and gluten free.
Ingredients
- 2 medium orange sweet potatoes peeled and cut into 1-inch cubes, see notes below
- 1 pound brussels sprouts halved
- olive oil
- kosher salt
- freshly ground black pepper
- 6 cups thinly sliced curly kale hard stems removed
- 1 pound cooked chicken cubed
- 1 cup cooked white rice
- 1 medium apple of choice chopped into bite size pieces
- ½ cup toasted sliced almonds
- ½ cup dairy free feta cheese I like the follow your heart brand
- orange vinaigrette
Instructions
- Preheat oven to 400ºF/200ºC.
- Roast veggies. Add halved brussels sprouts to one half of a bare baking sheet and the cubed sweet potatoes to the other half. Roast for 30-35 minutes, stirring both halfway through.
- Massage kale. In a large bowl, use your hands to massage the shredded kale with 1 teaspoon olive oil for 1 minute. This helps soften and tenderize the leafy greens.
- Assemble bowls. In each bowl, add massaged kale, followed by roasted sweet potato and brussels sprouts, cooked chicken breast pieces, rice, and chopped apple. Top with toasted almonds, a sprinkle of feta cheese and a few spoonfuls of the dressing. Enjoy!
Notes
2 medium sweet potatoes = about 4 cups cubed.
See the blog post for helpful tips, storage, and recipe FAQs.