I’m a big fan of bowls that combine fresh ingredients and exciting flavors, and the sweetgreen harvest bowl truly hits the mark. This vibrant dish brings together roasted sweet potatoes, juicy chicken thighs, tender kale, and a delightful mixture of quinoa and fresh fruits. It’s not just a treat for the taste buds but also a feast for the eyes, making it a wonderful choice for family gatherings or a comforting weeknight dinner. Plus, it comes together in about an hour, making it both feasible and family-friendly.
What makes this dish so special is its versatility. You get a lovely combination of textures: the crunch of almonds, the creaminess of goat cheese, and the tender chew of roasted quinoa and chicken. The sweet-tangy balsamic vinaigrette brings everything together, contrasting beautifully with the heartiness of the other ingredients. It’s perfect for anyone wanting a wholesome and filling meal that doesn’t skimp on flavor.
Why you’ll love this harvest bowl
- It’s packed with nutrients and flavors.
- Quick and straightforward to prepare.
- Easily customizable based on your preferences.
- Great for meal prep and keeps well.
- Satisfying and comforting for any occasion.
“A delicious way to eat healthy, absolutely loved it!”
Step-by-step overview
This harvest bowl recipe features a series of straightforward steps. You’ll start by roasting sweet potatoes and cooking quinoa while marinating the chicken thighs. Then, it’s all about assembling the bowl with kale, chicken, apples, cranberries, goat cheese, and almonds, finishing it with a homemade balsamic vinaigrette for that extra zing.
What you’ll need for this harvest bowl
- 4 Cups Kale
- 8 Chicken Thighs (or 2 pounds)
- 2 Cups Quinoa (cooked)
- 1 Large Honeycrisp Apple
- 2 Sweet Potatoes (cubed & roasted)
- 1/2 Cup Dried Cranberries (unsweetened)
- 1/2 Cup Goat Cheese
- 1/2 Cup Almonds (chopped or slivered)
- 1/4 Cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Dijon Mustard
- 1/2 Tablespoons Olive Oil
- 1/2 Teaspoon Salt
- 1/2 Teaspoon Pepper
- 1/2 Tablespoon Olive Oil
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1/4 Cup Balsamic Vinegar
- 1 Lemon (juiced)
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Ingredient notes & swaps
- Kale: Substitute with spinach or mixed greens for a different flavor profile.
- Chicken: Tofu or chickpeas work well as a protein substitute for a vegetarian version.
- Goat Cheese: Feta or a dairy-free cheese can be used for different flavor impacts.
- Almonds: Use walnuts or sunflower seeds if there are nut allergies.
How to make this harvest bowl
Creating this bowl involves simple yet effective steps. You’ll end up with a delicious, nutritious meal that’s all the rage.
Prepare the sweet potatoes. Preheat your oven to 400°F and line a baking sheet with parchment paper. Peel and cube the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper, then spread them out on the sheet. Roast for 25-30 minutes, flipping halfway, until they are golden and caramelized.
Cook the quinoa. Rinse the quinoa under cold water to remove any bitterness. Combine it with 2 cups of water in a pot, bring it to a boil, then reduce to low, cover, and let it simmer for about 15 minutes. Once cooked, remove it from the heat and let it sit for 5 minutes before fluffing it with a fork.
Marinate the chicken. In a shallow dish, mix balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Coat the chicken thighs in the marinade and let them sit for at least 10 minutes or up to overnight for best results.
Sear the chicken. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the marinated chicken for 5-6 minutes on each side until golden and fully cooked (165°F internal temperature). Let it rest for 5 minutes, then slice into strips.
Prepare the dressing. In a bowl, whisk together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until it’s smooth and emulsified.
Massage the kale. Drizzle the kale with olive oil and a squeeze of lemon juice, then massage it for 2-3 minutes until it darkens in color and becomes tender.
Assemble the bowl. Start with a base layer of kale, followed by quinoa, sliced chicken, roasted sweet potatoes, apple slices, cranberries, crumbled goat cheese, and chopped almonds. Drizzle with balsamic vinaigrette, toss gently, and enjoy!
Pro Tip: Always pat the chicken dry before searing for the best color and caramelization.
The roasted sweet potatoes will be golden with crispy edges, while the chicken should be cooked through with a nice sear. Your kitchen will smell delicious during the cooking process!
Helpful cooking tips
- Let the sweet potatoes cool slightly after roasting them to help preserve their texture.
- For extra flavor, add herbs like thyme or rosemary to the sweet potatoes before roasting.
- Ensure the quinoa is fluffy and not mushy by letting it steam for a few minutes after cooking.
- Adjust the amount of balsamic vinaigrette based on your preference for dressing.
Best ways to enjoy it
Serve your harvest bowl warm, garnished with additional goat cheese or a sprinkle of nuts. This dish pairs wonderfully with a side of crusty whole grain bread or a light soup for lunch or dinner. It also makes for a beautiful presentation on a serving platter, ideal for brunch gatherings or potlucks.
How to store leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To keep things fresh, store the salad components separately, especially the dressing, to prevent sogginess. If you want to freeze the roasted sweet potatoes and chicken, do so for up to a month, then reheat until steaming hot.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If you encounter dry chicken, it may mean it was overcooked. A great fix is to ensure your pan is hot enough for a proper sear and to monitor the chicken’s internal temperature. If your quinoa becomes mushy, check the water-to-quinoa ratio next time; it should be 1:2. For bland flavors, adjust your seasoning progressively while cooking to enhance the overall taste of the harvest bowl.
Creative twists on the harvest bowl
To change up the flavors, try using other seasonal vegetables like roasted Brussels sprouts or beet slices. For a spicy kick, add jalapeños or drizzle sriracha over the top. You can also introduce grains like farro or bulgur in place of quinoa for an earthier taste. Another option is to switch the sweet apple for tart varieties such as Granny Smith.
Common questions
Can I make the sweetgreen harvest bowl vegan?
Yes, you can substitute chicken with chickpeas or tofu and omit the goat cheese. Use a plant-based dressing to suit your dietary preferences.
Is it necessary to marinate the chicken for this recipe?
While marinating the chicken enhances the flavor, it’s not mandatory. You can sear it directly and season it while cooking if you’re short on time.
How long to cook the quinoa for optimal texture?
Quinoa generally takes about 15 minutes to cook; letting it sit for an additional 5 minutes post-cooking helps achieve the right fluffy texture.
Can I pre-prepare the components for this bowl?
Absolutely! You can roast the sweet potatoes, cook the quinoa, and marinate the chicken ahead of time. Keep everything separate and combine them just before serving for the best experience.
What can I use instead of goat cheese?
If you’re not a fan of goat cheese, try feta cheese for a briny flavor or omit it altogether. Nutritional yeast can also provide a cheesy flavor for vegan options.
This sweetgreen harvest bowl is an embodiment of wholesome goodness—perfect to impress family and friends while ensuring you’re feeding them nourishing ingredients. The blend of flavors, textures, and colors makes it a feast worth savoring!
Sweetgreen Harvest Bowl
Ingredients
Method
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- Peel and cube the sweet potatoes into ½-inch pieces. Toss them with olive oil, garlic powder, salt, and pepper, then spread them out on the sheet. Roast for 25-30 minutes, flipping halfway, until golden and caramelized.
- Rinse the quinoa under cold water. Combine it with 2 cups of water in a pot, bring it to a boil, then reduce to low, cover, and let it simmer for about 15 minutes. Once cooked, let it sit for 5 minutes before fluffing with a fork.
- In a shallow dish, mix balsamic vinegar, lemon juice, garlic powder, salt, and pepper for the marinade. Coat the chicken thighs in the marinade and let it sit for at least 10 minutes or up to overnight.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Sear the marinated chicken for 5-6 minutes on each side until golden and fully cooked (165°F internal temperature). Let it rest for 5 minutes, then slice into strips.
- In a bowl, whisk together 1/4 cup balsamic vinegar, honey, Dijon mustard, 1/2 tablespoon olive oil, salt, and pepper until smooth and emulsified.
- Drizzle kale with olive oil and lemon juice, then massage it for 2-3 minutes until it darkens in color and becomes tender.
- Start with a base layer of kale, followed by quinoa, sliced chicken, roasted sweet potatoes, apple slices, cranberries, crumbled goat cheese, and chopped almonds.
- Drizzle with balsamic vinaigrette, toss gently, and enjoy!