Copycat Sweetgreen Harvest Bowl

This is one of the meals in my five-day “Good Mood Food” meal plan and a definite crowd favorite. Shy of having someone from Sweetgreen toss this together for you, it’s spot on! I really love the warm savory combination of the sweet potato, chicken, and goat cheese with the crisp freshness of the kale and apple. This bowl is great for a hearty lunch or quick after-work dinner.

5 from 1 vote

Copycat Sweetgreen Harvest Bowl

Servings 2

Cook Time 35 minutes mins

Equipment

• Baking sheet
• Parchment pepper
• Chef’s knife
• Mixing bowls

Ingredients

• 1 large sweet potato scrubbed clean
• 2 small boneless skinless chicken breasts
• 1 tablespoon olive oil
• Kosher Salt and black pepper
• 1/4 teaspoon garlic powder
• 1 large bunch lacinato kale
• 3/4 cup cooked farro quinoa, or brown rice, warm
• 1 small honey crisp apple cut into skinny pieces
• 2 to 4 tablespoons balsamic vinaigrette preferably one with no sugar
• 2 ounces goat cheese
• 2 tablespoons chopped candied nuts

Instructions

• Preheat oven to 425°F. Cut the sweet potato in half lengthwise, then into 1/4 inch thick half circles. Toss on a parchment-lined baking sheet to coat with 1 tablespoon of olive oil, 1/2 teaspoon of salt, 1/4 teaspoon pepper.
• Roast for 20 minutes. Stir. Add the chicken breasts to the baking sheet, rub with a bit of oil, season with salt, pepper and garlic powder, return the baking sheet to the oven for 12 to 15 additional minutes, until the chicken is 165°F internally.
• Meanwhile, strip the tough ribs out of the kale and thinly slice the leaves. Place the leaves in a large bowl, sprinkle with salt, and use both of your hands to “massage” the kale – aka squeeze it tightly – seven to ten minutes. It should feel softer, but not wet, when it’s ready.
• When the chicken is ready, cut it into cubs. Toss it in the kale bowl with the sweet potatoes, farro, and apple. Toss with 2 tablespoons of your favorite store-bought balsamic vinaigrette. Add more if needed to coat everything lightly.
• Divide between 2 bowls and top with goat cheese and candied nuts.

• 1 large sweet potato scrubbed clean
• 2 small boneless skinless chicken breasts
• 1 tablespoon olive oil
• Kosher Salt and black pepper
• 1/4 teaspoon garlic powder
• 1 large bunch lacinato kale
• 3/4 cup cooked farro quinoa, or brown rice, warm
• 1 small honey crisp apple cut into skinny pieces
• 2 to 4 tablespoons balsamic vinaigrette preferably one with no sugar
• 2 ounces goat cheese
• 2 tablespoons chopped candied nuts

Course: Salad