Meals

Sweetgreen Harvest Bowl

Name: Sweetgreen Harvest Bowl
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4 servings
Ingredients: 1 pound chicken thighs; 1/3 cup coconut aminos; 1 teaspoon garlic powder; 1 teaspoon ground ginger; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt; 1/2 teaspoon pepper; 2/3 cups sprouted brown rice (uncooked); 2 small sweet potatoes, diced (10 ounces); 1 pound brussel sprouts, trimmed and cut in half; 1 large apple (175 grams); 1/2 cup pecans; 1/2 cup goat cheese (2 ounces); 8 packed cups baby kale (8 ounces); 1 1/2 tablespoons olive oil; salt and pepper, to taste; 1/4 cup balsamic vinegar; 2 tablespoons almond butter; 1-2 tablespoons water (or more for thinning it out); salt, to taste

4 servings

portions

15 minutes

temps actif

1 hour

temps total

Commencer à cuisiner

Ingrédients

1 pound chicken thighs

1/3 cup coconut aminos

1 teaspoon garlic powder

1 teaspoon ground ginger

1/2 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon pepper

2/3 cups sprouted brown rice (uncooked)

2 small sweet potatoes, diced (10 ounces)

1 pound brussel sprouts, trimmed and cut in half

1 large apple (175 grams)

1/2 cup pecans

1/2 cup goat cheese (2 ounces)

8 packed cups baby kale (8 ounces)

1 1/2 tablespoons olive oil

salt and pepper, to taste

1/4 cup balsamic vinegar

2 tablespoons almond butter

1-2 tablespoons water (or more for thinning it out)

salt, to taste

Instructions

Marinate your chicken. Add the chicken, coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a large glass baking dish or plastic bag and mix well to combine, making sure the spices evenly coat the chicken. Let marinate for 30 minutes or up to 8 hours. When done marinating, roast in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 35-45 minutes until cooked through.

Roast your veggies. Add diced sweet potatoes and brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the oven, along with your chicken, for 35-45 minutes under tender.

Make your rice. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.

While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon of water to a small jar. I find using an immersion blender works best to make sure it's thoroughly combined, but you can just mix it with a fork. Add more water if you want a thinner consistency.

Prep the remaining ingredients. When the rice and veggies are almost done, dice the apple, crumble the goat cheese, and roughly chop the pecans.

Assemble your bowls. Evenly divide the greens, rice, chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing and enjoy!

Nutrition

Taille de portion

1 bowl

Calories

641 kcal

Lipides totaux

29 g

Graisses saturées

5.3 g

Graisses insaturées

20.6 g

Graisses trans

Cholestérol

113 mg

Sodium

271 mg

Glucides totaux

64 g

Fibres alimentaires

13.3 g

Sucres totaux

15.5 g

Protéines

36.5 g