Gourmet Sweetgreen-Inspired Harvest Bowl
Experience the delightful flavors of autumn with this Gourmet Sweetgreen-Inspired Harvest Bowl recipe. Featuring a harmonious blend of roasted sweet potatoes, nutty wild rice, crispy kale, vibrant beets, and succulent chicken, this bowl is not only packed with nutrients but also incredibly satisfying. The creamy goat cheese and crunchy almonds add an exquisite touch, while a homemade balsamic vinaigrette ties all the elements together for a refreshing finish. Perfect for a wholesome lunch or dinner, this dish serves two and can easily be adapted for larger gatherings. Enjoy the warm, hearty goodness of fall in every bite!
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
wild rice
1/2 cup (rinsed and drained)
kosher salt
to taste
black pepper
to taste (freshly ground)
sweet potato
1 large (halved lengthwise and sliced into 1/4-inch pieces)
olive oil
2 tablespoons
goat cheese
3 ounces (fresh, crumbled)
lacinato kale
1 cup (thinly sliced)
golden beet
1 medium (peeled, halved lengthwise, and thinly sliced)
fennel bulb
1 small (trimmed, halved, cored, and thinly sliced)
roasted chicken or poached chicken
6 ounces (shredded)
toasted almonds
1/4 cup (coarsely chopped)
olive oil
1/4 cup
balsamic vinegar
2 tablespoons (high-quality)
Dijon mustard
2 teaspoons
Instructions
1
Preheat your oven to 425 degrees F (220 degrees C).
2
In a medium pot, combine 1/2 cup wild rice with 1 cup water and a pinch of kosher salt. Bring to a boil over high heat, cover tightly with a lid, and then reduce the heat to low. Cook for about 45 minutes, then fluff the rice with a fork, remove it from heat, and let it steam for an additional 5 minutes while covered. Once done, distribute the wild rice between two serving bowls.
3
While the wild rice is cooking, prepare the sweet potatoes. Place the halved and sliced sweet potatoes on a rimmed baking sheet. Drizzle with 2 tablespoons of olive oil, and season generously with kosher salt and freshly ground black pepper. Roast in the oven for approximately 18 minutes until golden on the underside. Flip the slices carefully and roast for an additional 5-8 minutes until edges are golden and slightly crisped. Once cooked, add the sweet potato to the bowls with wild rice.
4
In a large serving bowl, combine the thinly sliced lacinato kale, golden beet slices, fennel, and shredded chicken. Drizzle with balsamic vinaigrette, tossing until the ingredients are well coated. Divide this mixture evenly between the two bowls on top of the rice and sweet potatoes.
5
Finish the bowls by crumbling the fresh goat cheese over each serving and sprinkling with toasted almond pieces.
6
For the balsamic vinaigrette, whisk together 1/4 cup olive oil, 2 tablespoons high-quality balsamic vinegar, and 2 teaspoons Dijon mustard in a small bowl until emulsified. Season generously with salt and pepper. Any leftover vinaigrette can be stored in the refrigerator for up to two weeks.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is a Gourmet Sweetgreen-Inspired Harvest Bowl?
It is a nutrient-dense, autumn-themed meal featuring wild rice, roasted sweet potatoes, kale, golden beets, fennel, chicken, goat cheese, and almonds, inspired by the popular Sweetgreen menu item.
How many servings does this recipe make?
This recipe is specifically designed to provide two generous servings.
What is the base grain for the harvest bowl?
The base grain used in this recipe is 1/2 cup of wild rice, which provides a nutty flavor and chewy texture.
How do I cook the wild rice for this recipe?
Combine the rice with 1 cup of water and salt, bring to a boil, then simmer covered on low heat for 45 minutes before steaming for an additional 5 minutes.
What temperature should the oven be set to for roasting vegetables?
Preheat your oven to 425 degrees F (220 degrees C) for perfectly roasted sweet potatoes.
How long do the sweet potatoes need to roast?
The sweet potatoes should roast for about 18 minutes on one side, then an additional 5 to 8 minutes after flipping until the edges are golden and crisp.
What type of kale is best for this harvest bowl?
Lacinato kale, also known as dinosaur kale, is recommended for its texture and flavor when thinly sliced.
What kind of beets should I use?
The recipe calls for one medium golden beet, which is peeled, halved, and thinly sliced for a vibrant look.
Can I substitute the chicken in this recipe?
Yes, you can use either roasted or poached shredded chicken, or substitute with tofu or chickpeas for a vegetarian version.
What ingredients are in the homemade balsamic vinaigrette?
The dressing is made from 1/4 cup olive oil, 2 tablespoons balsamic vinegar, 2 teaspoons Dijon mustard, salt, and pepper.
How do I store leftover balsamic vinaigrette?
Any leftover vinaigrette can be stored in the refrigerator in a sealed container for up to two weeks.
What kind of cheese is added to the bowl?
The recipe uses 3 ounces of fresh, crumbled goat cheese for a creamy, tangy finish.
Are there nuts in this recipe?
Yes, the bowl is topped with 1/4 cup of coarsely chopped toasted almonds for added crunch.
How should I prepare the fennel bulb?
The fennel bulb should be trimmed, halved, cored, and very thinly sliced before being added to the bowl.
Is this recipe suitable for meal prep?
Absolutely! The wild rice and sweet potatoes can be cooked in advance, making it easy to assemble throughout the week.
Can I use brown rice instead of wild rice?
Yes, brown rice is a suitable substitute, though it may change the flavor profile and cooking time slightly.
How do I make the sweet potatoes crispy?
Drizzle them with olive oil and roast at a high temperature (425 degrees F), ensuring you flip them once to crisp both sides.
Is the kale cooked or raw?
The kale is served raw but is thinly sliced and tossed with the balsamic vinaigrette to soften its texture.
Can I use red beets instead of golden beets?
Yes, red beets work perfectly well, though they will turn the other ingredients pink.
What is the purpose of Dijon mustard in the dressing?
Dijon mustard acts as an emulsifier to help the oil and vinegar stay mixed while adding a sharp flavor.
Can I make this bowl vegan?
To make it vegan, simply omit the chicken and replace the goat cheese with a vegan cheese alternative or avocado.
How do I prepare the chicken for the bowl?
The chicken should be pre-cooked (either roasted or poached) and then shredded into bite-sized pieces.
Should the sweet potatoes be peeled?
The recipe does not require peeling, but they should be halved and sliced into 1/4-inch pieces.
Can I use a different type of nut?
Yes, walnuts or pecans would also pair beautifully with the autumn flavors in this bowl.
How do I assemble the bowl?
Start with a base of wild rice and roasted potatoes, then top with the tossed kale and beet mixture, and finish with goat cheese and almonds.
Is this recipe gluten-free?
Yes, this recipe as written uses naturally gluten-free ingredients like wild rice, vegetables, and chicken.
What is the best way to slice the kale?
Remove the stems and stack the leaves, then roll them up and slice thinly into ribbons (chiffonade cut).
Does this bowl contain many vitamins?
Yes, it is packed with nutrients from the dark leafy kale, sweet potatoes, and beets.
Can I serve this bowl cold?
While best with warm rice and potatoes, it can also be enjoyed as a cold grain salad.
Can I double this recipe for more people?
Yes, this recipe is easily scalable for larger groups by simply doubling all ingredient quantities.