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Sweetgreen Harvest Bowl

Delicious Sweetgreen Harvest Bowl: Your New Go-To Meal Prep

This Sweetgreen Harvest Bowl is a satisfying, healthy meal packed with protein, vibrant veggies, and crunchy nuts, perfect for meal prep.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Salads
Cuisine: American
Calories: 500
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Marinade
  • 4 pieces chicken thighs or chicken breast for a leaner choice
  • 3 tablespoons coconut aminos or soy sauce if not gluten-free
  • 1 teaspoon garlic powder or fresh garlic
  • 1 teaspoon ground ginger or fresh ginger for vibrant taste
  • 1/2 teaspoon red pepper flakes omit for milder flavor
  • to taste salt
  • to taste pepper
For the Bowl Base
  • 1 cup sprouted brown rice uncooked; or quinoa
  • 2 medium sweet potatoes cubed; or butternut squash
  • 1 cup Brussels sprouts halved; or green beans
For the Fresh Elements
  • 1 medium apple diced; or pears
  • 1/2 cup pecans or walnuts
  • 1/2 cup goat cheese crumbled; or feta
  • 2 cups baby kale or spinach, arugula
For the Dressing
  • 3 tablespoons olive oil or avocado oil
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tablespoons almond butter or tahini for nut-free
  • 2-3 tablespoons water adjust for dressing consistency

Equipment

  • mixing bowl
  • Baking Sheet
  • Parchment Paper
  • small jar
  • meat thermometer

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the chicken thighs with coconut aminos, garlic powder, ground ginger, red pepper flakes, salt, and pepper. Marinate in the fridge for at least 30 minutes.
  2. Preheat your oven to 400°F (200°C). Arrange the marinated chicken, sweet potatoes, and Brussels sprouts on a baking sheet. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 35-45 minutes.
  3. Prepare the sprouted brown rice according to package instructions, simmer for about 30 minutes until fluffy and cooked.
  4. Combine balsamic vinegar, almond butter, a pinch of salt, and water in a small jar. Shake until smooth, adjusting consistency as needed.
  5. Prepare fresh ingredients: dice the apple and crumble the goat cheese.
  6. Layer baby kale in each bowl, followed by sprouted brown rice, roasted chicken, sweet potatoes, and Brussels sprouts. Top with apple, goat cheese, and pecans, then drizzle with dressing.

Nutrition

Serving: 1bowlCalories: 500kcalCarbohydrates: 45gProtein: 25gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 80mgSodium: 600mgPotassium: 800mgFiber: 8gSugar: 10gVitamin A: 600IUVitamin C: 15mgCalcium: 150mgIron: 3mg

Notes

For optimal taste, freshly cut toppings like apple and nuts should be added just before serving.

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