Greetings, culinary enthusiasts! We’re exploring the healthy realm of the Sweetgreen Harvest Bowl today. Not only is this dish delightful, but it’s also a nutritional powerhouse that is bursting with colorful tastes that are excellent for your body. Regardless of your level of experience in the kitchen, this dish is guaranteed to become a go-to in your culinary arsenal.
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INGREDIENTS
- 1 cup quinoa
- 2 cups water
- 1 sweet potato, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup kale, chopped
- 1 cup Brussels sprouts, halved
- 1 tablespoon balsamic vinegar
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- Honey mustard dressing (store-bought or homemade)
INSTRUCTIONS
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First, prepare the quinoa. After giving the quinoa a quick rinse in cold water, put it in a saucepan with some water. After bringing to a boil, lower the heat to a simmer, cover, and cook the quinoa for approximately fifteen minutes, or until the water has been absorbed. Using a fork, fluff and set aside.
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Set oven temperature to 400°F, or 200°C. On a baking sheet, toss the diced sweet potato with the olive oil, salt, and pepper. Roast for 20 to 25 minutes in a warm oven, or until soft and beginning to caramelize.
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Combine the chopped kale and Brussels sprouts with the balsamic vinegar, salt, and pepper in a separate bowl. After spreading them out on a second baking sheet, roast them for ten to fifteen minutes, or until they are crispy.
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Layer cooked quinoa, roasted sweet potatoes, kale, Brussels sprouts, sliced apples, chopped walnuts, dried cranberries, and crumbled feta cheese into your dish.
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To taste and savor, drizzle with honey mustard dressing!
sweetgreen harvest bowl
Savor the flavorful and nutritious combination of quinoa, roasted sweet potatoes, kale, and other ingredients in our Sweetgreen Harvest Bowl dish. Find a delicious dish that fulfills your cravings and provides nourishment for your body.
Equipment
- Pot for cooking quinoa
- Baking Sheet
- Mixing Bowls
- Knife and cutting board
Ingredients
- 1 cup quinoa
- 2 cups water
- 1 sweet potato, diced
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup kale, chopped
- 1 cup Brussels sprouts, halved
- 1 tablespoon balsamic vinegar
- 1 apple, thinly sliced
- 1/4 cup dried cranberries
- 1/4 cup pecans, chopped
- 1/4 cup feta cheese, crumbled
- Honey mustard dressing (store-bought or homemade)
Instructions
- First, prepare the quinoa. After giving the quinoa a quick rinse in cold water, put it in a saucepan with some water. After bringing to a boil, lower the heat to a simmer, cover, and cook the quinoa for approximately fifteen minutes, or until the water has been absorbed. Using a fork, fluff and set aside.
- Set oven temperature to 400°F, or 200°C. On a baking sheet, toss the diced sweet potato with the olive oil, salt, and pepper. Roast for 20 to 25 minutes in a warm oven, or until soft and beginning to caramelize.
- Combine the chopped kale and Brussels sprouts with the balsamic vinegar, salt, and pepper in a separate bowl. After spreading them out on a second baking sheet, roast them for ten to fifteen minutes, or until they are crispy.
- Layer cooked quinoa, roasted sweet potatoes, kale, Brussels sprouts, sliced apples, chopped walnuts, dried cranberries, and crumbled feta cheese into your dish.
- To taste and savor, drizzle with honey mustard dressing!
Notes
Pro Tip:
The Sweetgreen Harvest Bowl’s adaptability is one of its many wonderful qualities. You are welcome to alter it according to your tastes and the current season. To put your own special spin on this tasty dish, feel free to experiment with other dressings, add protein (such grilled chicken or tofu), or change out components.
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Frequently Asked Questions:
1. What is a Sweetgreen Harvest Bowl?
With quinoa, roasted sweet potatoes, kale, Brussels sprouts, apples, nuts, feta cheese, and a honey mustard sauce drizzle, the Sweetgreen Harvest Bowl is a tasty and nourishing dish.
2. Is the Sweetgreen Harvest Bowl a healthy option?
Yes, without a doubt! Brimming with healthful components such as quinoa, kale, and sweet potatoes, the Sweetgreen Harvest Bowl is an excellent option for a well-balanced lunch, since it is abundant in nutrients, fiber, and antioxidants.
3. Can I customize the Sweetgreen Harvest Bowl to suit my preferences?
Of course! You may alter the Sweetgreen Harvest Bowl to suit your dietary needs or personal tastes by adding or removing any components. You can also swap out ingredients or adjust the dressing to create your own unique version.
4. How can I make the Sweetgreen Harvest Bowl vegan-friendly?
Just leave out the feta cheese or use a vegan dairy substitute to make the Sweetgreen Harvest Bowl vegan. You may either prepare your own plant-based dressing or use a vegan honey mustard dressing.
5. Can I prepare the Sweetgreen Harvest Bowl in advance?
You certainly can! The Sweetgreen Harvest Bowl may be made ahead of time and kept in the fridge for up to three to four days in an airtight container. To keep the ingredients crisp and fresh, refrigerate the dressing separately and add it only before serving.
6. How can I make the Sweetgreen Harvest Bowl gluten-free?
Since the main ingredients of the Sweetgreen Harvest Bowl are whole, unprocessed foods including quinoa, fruits, veggies, nuts, and cheese, it is naturally gluten-free. Just make sure they are gluten-free by reading the labels of any packaged components, including the dressing.
7. Is the Sweetgreen Harvest Bowl suitable for meal prep?
Yes, dinner planning is a breeze with the Sweetgreen Harvest Bowl! For quick and easy dinners throughout the week, you can easily roast the veggies, cook the quinoa in bulk, and prepare the other ingredients ahead of time. Then, just assemble the bowls as required.
Nutrition Fact –
Here’s an estimated nutrition breakdown for the Sweetgreen Harvest Bowl recipe per serving:
Calories: Approximately 400-500 calories
Protein: Around 10-15 grams
Carbohydrates: Roughly 60-70 grams
Fat: Approximately 15-20 grams
Fiber: Around 10-15 grams
Vitamins and minerals: Rich in vitamins A, C, K, and E, as well as potassium, calcium, magnesium, and iron
