Nut-Free Sweetgreen Harvest Bowl

Savor the vibrant flavors of this Nut-Free Sweetgreen Harvest Bowl, a wholesome, nutrient-packed recipe that brings together the perfect balance of sweet, savory, and tangy elements. Roasted sweet potatoes, fluffy quinoa, and tender, pan-seared chicken form the hearty base, while crisp baby kale, juicy apple slices, creamy goat cheese, and crunchy pumpkin seeds add layers of texture and freshness. The homemade balsamic vinaigrette, enhanced with Dijon mustard and maple syrup, ties it all together with a luscious, tangy-sweet finish. Perfect for meal prep or a satisfying lunch, this harvest bowl is a healthy, nut-free twist on a Sweetgreen classic that celebrates seasonal ingredients with every bite.

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 2 medium Sweet potato
• 3 tablespoons Olive oil
• 2 teaspoons Salt
• 1 teaspoon Pepper
• 1 cup Quinoa
• 2 cups Water or vegetable broth
• 2 pieces Chicken breast
• 4 cups Baby kale
• 1 large Fuji or Honeycrisp apple
• 1 cup Goat cheese (crumbled)
• 0.5 cup Pumpkin seeds (pepitas, unsalted)
• 3 tablespoons Balsamic vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon Maple syrup
• 1 clove Garlic (minced)

Directions

Step 1

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Step 2

Peel and dice the sweet potatoes into 1/2-inch cubes. Toss them with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Spread evenly on the prepared baking sheet and roast in the oven for 25-30 minutes, flipping halfway through, until golden and tender.

Step 3

While the sweet potatoes roast, rinse the quinoa thoroughly under cold water. In a medium saucepan, bring the water or vegetable broth to a boil, then add the quinoa. Reduce the heat to low, cover, and simmer for 15 minutes or until the liquid is absorbed. Remove from heat and let it rest, covered, for 5 minutes. Fluff with a fork.

Step 4

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of olive oil in a skillet over medium heat. Cook the chicken for 4-5 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from the skillet and let rest for 5 minutes before slicing into strips.

Step 5

Wash and dry the baby kale. Thinly slice the apple into matchsticks or small bite-sized pieces.

Step 6

To make the dressing, whisk together 1 tablespoon of olive oil, balsamic vinegar, Dijon mustard, maple syrup, minced garlic, 1/4 teaspoon of salt, and a pinch of pepper in a small bowl.

Step 7

To assemble the bowls, start with a layer of baby kale in each bowl. Add a scoop of warm quinoa, roasted sweet potatoes, sliced chicken, apple slices, goat cheese, and pumpkin seeds.

Step 8

Drizzle each bowl with the balsamic vinaigrette and serve immediately. Enjoy your nut-free Sweetgreen-inspired Harvest Bowl!

Nutrition Facts

Serving size	1987.4 grams (1987.4g)

Amount per serving	% Daily Value*
Calories	2751

Total Fat 151.00g	194%
Saturated Fat 48.40g	242%
Polyunsaturated Fat 8.50g
Cholesterol 334mg	111%
Sodium 10306mg	448%
Total Carbohydrate 195.20g	71%
Dietary Fiber 23.00g	82%
Total Sugars 47.50g
Protein 156.80g	314%

Vitamin D 0IU	0%
Calcium 1099mg	85%
Iron 19mg	104%
Potassium 3306mg	70%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 49.1%

Protein: 22.7%

Carbs: 28.2%