Copycat Sweetgreen Harvest Bowl
This copycat Sweetgreen Harvest Bowl tastes like the real deal, but maybe even better! It's packed with fall flavors and topped off with a delicious creamy dressing. It's gluten-free and can be modified to paleo.
Ingredients
For the sweet potato
- 1 large sweet potato peeled and chopped
- 1 tbsp avocado oil
- Salt and pepper
- 1 tsp cinnamon
For the chicken
- 1 lb chicken breast
- Salt and pepper
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp garlic powder
- 2 tsp dried parsley
- 2 tbsp avocado oil
For the dressing
- 3 tbsp olive oil
- 2 tbsp balsamic vinegar
- 1 tbsp honey
- 2 tbsp coconut yogurt
- Salt and pepper
- 1 tsp garlic powder
For the salad
- 1 head kale destemmed and chopped
- 1 tbsp olive oil
- Pinch of salt
- 1 gala apple sliced
- ⅓ cup wild rice cooked (see notes)
- ¼ cup almonds chopped
- ¼ cup goat cheese crumbled (see notes)
Instructions
- To make the sweet potato, preheat the oven to 415 F and line a baking sheet. Toss the sweet potato with the oil and seasonings and bake in the oven for 25-30 minutes, tossing halfway through until crisp. Set aside.
- To make the chicken, season the chicken generously on both sides. Using a large pan, heat the oil over medium heat. Sear the chicken on both sides until cooked through. Allow to rest before cutting into cubes.
- To make the dressing, combine the ingredients in a bowl and whisk to combine until smooth and creamy.
- To assemble the salad, add the kale to a large bowl and top with olive oil and salt. Massage the kale with clean hands for 2-3 minutes or until the kale begins to soften. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, goat cheese, and dressing. Toss before serving.
Notes
To make AIP-
- Omit black pepper.
- Leave out the almonds and goat cheese and add a bit more dressing.
- Double the sweet potato and omit the wild rice.
Nutrition
Serving: 1serving | Calories: 619kcal | Carbohydrates: 33.4g | Protein: 35.8g | Fat: 39.1g | Fiber: 4.9g