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Sweetgreen Harvest Bowl (Copycat)

Chris ★★★★★★★★☆☆ 8/10 Morgan not yet rated
bowlsaladdinnerlunchmeal-prephigh-protein
Servings5
Prep time25 min
Cook time35 min
Per serving749 cal · 42g p · 70g c · 36g f
Sourcehttps://www.cookingclassy.com/sweetgreen-harvest-bowl/

Ingredients

Dressing

  • 1/3 cup olive oil
  • 2 tbsp fresh lemon juice
  • 1 1/2 tsp lemon zest
  • 1 tbsp honey
  • 2 tsp Dijon mustard
  • Salt and black pepper to taste

Bowl

  • 1 cup wild rice blend (cooked per package directions)
  • 3 cups cooked chicken breast, chopped
  • 2 tbsp olive oil
  • 1 lb sweet potato, peeled and chopped into 1/2-inch cubes
  • 1 lb Brussels sprouts, halved
  • 1 tbsp fresh rosemary, minced
  • 1 tbsp fresh thyme, minced (or 1 tsp dried of each)
  • 5 cups shredded curly kale
  • 2 medium apples, cored and chopped
  • 2/3 cup slivered toasted almonds
  • 2/3 cup crumbled feta

Instructions

  1. Whisk all dressing ingredients together; set aside.
  2. Cook rice per package directions.
  3. Preheat oven to 400°F; spray baking sheet.
  4. Toss Brussels sprouts and sweet potatoes with 2 tbsp oil, rosemary, thyme, salt, and pepper.
  5. Bake 20 minutes, toss, then bake 15 minutes longer.
  6. Divide kale, rice, roasted vegetables, chicken, apples, almonds, and feta among five bowls.
  7. Whisk dressing again and add approximately 1.5 tbsp to each bowl.

Notes