Umami
Umami

Sweetgreen Harvest Bowl Knockoff

4 servings

portions

15 minutes

temps actif

1 hour 5 minutes

temps total

Ingrédients

1 sweet potato, chopped

2 tsp umami seasoning, optional

3-4 cups kale, chopped (Lacinato kale is the best for this!)

1 ½ cups cooked wild rice

1 cup cooked chicken (I usually just get a rotisserie chicken and use some of that!)

1 apple, chopped

4 oz goat cheese

1/2 cup slivered almonds

Balsamic vinaigrette, or:

1/2 cup balsamic vinegar

3 tbsp mustard (I like Dijon but you could also use spicy brown, whole grain or whatever you like best!)

1 tbsp honey

1/2 cup olive oil

salt and pepper

Instructions

1. Preheat the oven to 400 degrees.

2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.

3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with umami seasoning, salt and pepper. Roast for 40 minutes.

4. Cook your wild rice according to the package instructions.

5. Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!)

6. Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out.

7. In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine.

8. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer.

9. Pour the dressing over the portion you are going to eat and stir to combine. Enjoy!

Nutrition

Taille de Portion

1

Calories

556

Lipides Totaux

34 g

Lipides Saturés

6 g

Lipides Insaturés

26 g

Acides Gras Trans

0 g

Cholestérol

31 mg

Sodium

381 mg

Glucides Totaux

48 g

Fibres Diététiques

11 g

Sucres Totaux

14 g

Protéines

20 g

4 servings

portions

15 minutes

temps actif

1 hour 5 minutes

temps total
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