Redefined Sweetgreen Fall Harvest Bowl
Redefined Sweetgreen Fall Harvest Bowl
This is my lighter, higher-protein take on Sweetgreen’s fan-favorite Fall Harvest Bowl. I was SHOCKED when I looked at the original macros and saw nearly 750 calories and 41g of fat! So I redefined the recipe a little bit—lowering the calories, upping the protein, lowering the fat, and of course, making it meal-prep friendly. You can have this for lunch or dinner, but honestly, it’s the dish that keeps on giving. Prep it once and you’ll have an easy, satisfying meal ready to go throughout the week.
Serving size: 1 bowl
Makes: 4 bowls
Macros
Approximately 530 calories | 36g protein | 58g carbohydrates | 17g fat | 9g fiber
Macros may vary depending on the specific ingredients and brands used.
Ingredients
Base
5 cups chopped kale
2 medium sweet potatoes, roasted and cubed (about 2 cups), seasoned with salt, pepper and garlic powder
3 cups shredded rotisserie chicken breast
1 large Honeycrisp apple, diced
1½ cups cooked wild rice
¼ cup sliced almonds
¼ cup crumbled feta cheese
Juice of 1 lemon
Dressing
1½ tablespoons olive oil
¼ cup nonfat Greek yogurt
2 teaspoons honey
2 tablespoons Dijon mustard
1 tablespoon balsamic vinegar
Salt and pepper, to taste
Directions
Roast the sweet potatoes until tender, about 25 minutes at 400°F. I used my air fryer! You can also use pre-diced frozen sweet potatoes to save yourself a ton of time.
While the sweet potatoes are roasting, thinly slice the kale. Squeeze the lemon juice over the kale and massage it with your hands until it softens.
In a large bowl, combine the kale, chicken, roasted sweet potatoes, wild rice, diced apple, almonds and feta.
In a small bowl or mason jar, whisk together the olive oil, Greek yogurt, honey, Dijon mustard and balsamic vinegar. Season with salt and pepper to taste.
Toss everything together right before serving, or keep the ingredients stored separately and assemble throughout the week for easy meal prep.
Divide into 4 bowls and enjoy!
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