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MealLunchSaladsTree nutsChickenDairyGlutenHigh-FiberHigh-ProteinUnder 1 HourUnder 45 MinutesStove TopFallBakingEasyHealthy

Copycat Sweetgreen Harvest Bowl

This copycat sweetgreen harvest bowl is a wholesome, high-protein lunch packed with quinoa, roasted sweet potatoes, broccoli, grilled chicken, and crisp apple. Tossed in a tangy balsamic vinaigrette, this homemade grain bowl is meal-prep friendly, filling, and full of flavor.

Joelle Park
Tasty Team
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Copycat Sweetgreen Harvest Bowl
Total Time

35 minutes

35 min

Prep Time

15 minutes

15 min

Cook Time

20 minutes

20 min

Ingredients

for 2 servings

Balsamic Dressing:

  • ¼ cup avocado oil
  • 1 ½ tablespoons balsamic vinegar
  • 2 teaspoons honey
  • 1 teaspoon dijon mustard
  • Pinch of kosher salt
  • Pinch of black pepper

Additional Ingredients:

  • ½ cup dry quinoa
  • 1 cup water
  • kosher salt, to taste
  • 2 cups large broccoli florets
  • 1 ½ cups chopped sweet potato, 1/2-inch cubes
  • ½ teaspoon garlic powder
  • 3 tablespoons avocado oil, divided
  • 1 large (8 to 10 ounces) boneless, skinless chicken breast
  • 1 teaspoon umami seasoning, or your favorite all-purpose blend
  • 4 cups finely shredded kale
  • 1 honeycrisp apple, unpeeled and diced
  • ¼ cup crumbled goat cheese, optional
  • 2 tablespoons roasted salted almonds

Nutrition Info

  • Calories 1345
  • Fat 74g
  • Carbs 117g
  • Fiber 23g
  • Sugar 28g
  • Protein 63g

Estimated values based on one serving size.

Preparation

  1. Make the balsamic dressing: In a small jar, whisk together the oil, vinegar, honey, mustard, salt, and pepper until emulsified. Set aside.
  2. Place the quinoa in a fine-mesh strainer, and rinse under cold water for about 1 minute, until the water runs clear and any foamy residue is gone. Shake off the excess water. Place quinoa, the 1 cup water, and a pinch of salt in a small pot. Bring to a boil over high heat. Reduce the heat to low, then cover, and simmer for 12–15 minutes, until the water is absorbed. Remove from heat, and let stand, covered, for 10 minutes. Fluff with a fork, and set aside.
  3. Preheat the oven to 425°F (220°C). On a parchment-lined baking sheet, toss together the broccoli, sweet potato, garlic powder, a pinch of salt, and 2 tablespoons of the avocado oil. Set aside.
  4. Rub the chicken all over with the umami seasoning and the remaining 1 tablespoon avocado oil. Nestle the chicken in the vegetable mixture on the baking sheet.
  5. Roast for 25–30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are golden and tender. Remove from the oven, and let the chicken rest for 5 minutes. Cut the chicken into 1-inch pieces.
  6. Divide the kale, quinoa, roasted vegetable-chicken mixture, apple, goat cheese, and almonds evenly between 2 bowls. Drizzle each with about half of the dressing, and toss gently to combine.
  7. Enjoy!
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Copycat Sweetgreen Harvest Bowl