Sweetgreen Harvest Bowl
A vibrant and nutritious bowl featuring fresh vegetables, wholesome grains, and chicken with a sweet and tangy dressing, perfect for any meal.
Ingredients
Main Ingredients
- 4 cups Kale Washed and chopped
- 8 pieces Chicken Thighs Or 2 pounds
- 2 cups Quinoa Cooked
- 1 large Honeycrisp Apple
- 2 pieces Sweet Potatoes Cubed and roasted
- 1/2 cup Dried Cranberries Unsweetened
- 1/2 cup Goat Cheese
- 1/2 cup Almonds Chopped or slivered
Dressing
- 1/4 cup Balsamic Vinegar
- 2 tablespoons Honey
- 1 tablespoon Dijon Mustard
- 1/2 tablespoon Olive Oil
- 1/2 teaspoon Salt
- 1/2 teaspoon Pepper
Chicken Marinade
- 1/2 tablespoon Olive Oil
- 1 tablespoon Garlic Powder
- 1 teaspoon Salt
- 1 teaspoon Pepper
- 1/4 cup Balsamic Vinegar
- 1 piece Lemon Juiced
Instructions
Preparation
- Wash and chop the kale, apple, and sweet potatoes. Preheat your oven to 400°F (200°C) for roasting the sweet potatoes.
Roasting
- Toss the cubed sweet potatoes with olive oil, salt, and pepper. Spread evenly on a baking sheet and roast for 25-30 minutes, or until golden brown and fork-tender.
Marinating Chicken
- In a bowl, combine olive oil, garlic powder, salt, pepper, balsamic vinegar, and lemon juice. Add the chicken thighs, ensuring they are well coated. Let them marinate for about 30 minutes.
Cooking Chicken
- Heat a skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes per side, or until fully cooked (internal temperature of 165°F / 74°C). Let it rest before slicing.
Preparing Quinoa
- If not already cooked, prepare quinoa according to package instructions. Typically, this involves simmering one cup of quinoa in two cups of water until fluffy.
Combining Ingredients
- In a large bowl, combine kale, cooked quinoa, roasted sweet potatoes, sliced chicken, chopped apple, dried cranberries, goat cheese, and almonds.
Making the Dressing
- Whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper in a separate bowl.
Serving
- Drizzle your dressing over the combined ingredients and toss well to ensure everything is evenly coated. Plate the harvest bowl and enjoy your creation!
Notes
Store your Sweetgreen Harvest Bowl ingredients in airtight containers in the refrigerator for up to four days. Simply reheat the chicken and sweet potatoes, toss with fresh kale and dressing, and enjoy.