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Sweetgreen harvest bowl

sweetgreen harvest bowl
[category] Main Course, Salad
[published] October 12, 2022
[PREP] 15 minutes
[COOK] 20 minutes
[TOTAL] 35 minutes
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Ingredients

  • 4 cups kale
  • 1 cup cooked wild rice or brown rice
  • 1 lb roasted chicken
  • 1 sweet potato about 1 cup sliced
  • 1 tbsp olive oil
  • 2 tsp umami seasoning optional
  • salt and pepper, to taste
  • 1 red apple
  • 1/4 cup goat cheese
  • 1/4 cup crushed almonds

balsamic vinaigrette

  • 1/4 cup olive oil
  • 2 tbsp balsamic vinegar
  • 1 tsp dijon mustard
  • 1 tsp honey
  • salt and pepper, to taste

Instructions

  1. Preheat the oven to 425 F. Slice the sweet potato in fourths, then into slices, about 1/4" thick. Transfer the sweet potato to a baking sheet and toss with olive oil, umami seasoning (optional), salt, and pepper. Cook for 15 minutes, until they're starting to brown.
  2. While the sweet potato cooks, prepare everything else. Cut the apple into 1/2" cubes.
  3. To make the dressing, add the olive oil, balsamic vinegar, dijon mustard, honey, salt, and pepper to a jar. Shake until fully blended (or use a milk frother to quickly emulsify!).
  4. Pour the dressing over the kale and toss until the kale is fully coated. Divide the kale into two bowls and top with cooked wild rice, roasted chicken, roasted sweet potato, apple, crushed almonds, and goat cheese. If you want it to be just like Sweetgreen, toss the salad until everything is well mixed. Enjoy!