Are you ready to elevate your lunch game with a vibrant and nutritious dish that’s as delicious as it is beautiful? Look no further than this Copycat Sweetgreen Harvest Bowl! Packed with wholesome ingredients like fluffy quinoa, roasted sweet potatoes, and creamy avocado, this bowl is a feast for both the eyes and the taste buds. Whether you’re meal prepping for the week or looking for a quick and satisfying dinner, this recipe will have you coming back for seconds. Dive into this culinary adventure and discover how easy it is to recreate this beloved restaurant favorite right in your own kitchen!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup quinoa
- 2 cups vegetable broth
- 1 cup sweet potatoes, diced
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1 cup kale, chopped
- 1/2 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1 avocado, sliced
- 2 tablespoons balsamic vinaigrette
Instructions
- Rinse quinoa thoroughly in a fine-mesh strainer under cold water to remove any bitter coating.
- In a medium saucepan, combine quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
- While quinoa cooks, preheat oven to 425°F (218°C). Toss diced sweet potatoes with olive oil, salt, and pepper on a baking sheet.
- Roast sweet potatoes in the preheated oven for 20 minutes, turning once halfway through, until edges are golden and crispy.
- In a large bowl, massage chopped kale with a small amount of olive oil to soften the leaves and reduce bitterness.
- Once quinoa is cooked, fluff with a fork and let cool for 5 minutes.
- Assemble the bowl by layering quinoa as the base, then add roasted sweet potatoes, massaged kale, dried cranberries, and pumpkin seeds.
- Top with sliced avocado and drizzle balsamic vinaigrette over the entire bowl.
- Serve immediately at room temperature, or chill for a refreshing cold salad option.
Tips
- Perfectly Fluffy Quinoa: Rinse your quinoa thoroughly to remove its natural coating, which can taste bitter. Cooking it in vegetable broth instead of water adds an extra layer of flavor.
- Roasting Sweet Potatoes: For perfectly crispy sweet potatoes, ensure they’re evenly coated in olive oil and spread out on the baking sheet to avoid steaming. Flip them halfway through for even browning.
- Massaging Kale: Don’t skip the step of massaging your kale! A little olive oil and a gentle rub will make the leaves tender and less bitter, enhancing the overall taste of your bowl.
- Customize Your Bowl: Feel free to add your favorite toppings! Nuts, seeds, or even a protein like grilled chicken or chickpeas can make this dish even heartier.
- Serving Suggestions: This bowl is delicious served warm, but it also makes for a refreshing cold salad. Prepare it ahead of time and enjoy it as a quick lunch or dinner option throughout the week.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 55g
Protein: 12g
Fat: 22g
Saturated Fat: g
Cholesterol: 0mg
