Copycat Sweetgreen Harvest Bowl
If you're craving Sweetgreen but you want to save money, make this Copycat Sweetgreen Harvest Bowl at home! My version brings together crisp arugula, roasted sweet potatoes, glazed Brussels sprouts, juicy chicken, warm wild rice, crunchy roasted cashews, crisp apples, tangy balsamic and optional creamy cheese.
Servings: 2
Equipment
- 1 knife
- 1 cutting board
- 1 baking sheet
- 1 bowl
- 1 whisk or spoon
- 1 pan
Ingredients
- 1 lb brussels sprouts
- 1 tsp balsamic vinegar
- 2 sweet potatoes
- 1 tbsp avocado oil
- 2 tsp garlic powder
- 1 tsp salt
- 1 cup dry brown rice
- 1 lb chicken breast
- 1 tsp paprika
- 1 apple
- 1/2 cup cheese dairy-free if needed
- 1/2 cup cashews
Balsamic Dressing
- 1/2 cup balsamic vinegar
- 2/3 cup olive oil
- 2 tsp dijon mustard
- 1 garlic clove, crushed
- dash salt
- dash pepper
Instructions
- Gather your ingredients and preheat oven to 425°F.
- Chop your vegetables and apple. Add sweet potatoes and brussels sprouts to a baking sheet. Add balsamic vinegar to the brussels sprouts and 1 tsp garlic powder and dash of salt to the sweet potatoes. Bake for 22-25 minutes, or until done.
- Cook wild rice according to the package instructions.
- While your veggies are roasting, add your chicken breasts, 1 tsp paprika, 1 tsp garlic powder and a dash of salt to an oiled pan and cook on medium until browned, about 8 minutes per side.
- Remove vegetables from the oven, add cashews to the sheet pan and put back in the oven for 5-7 minutes.
- Combine ingredients for dressing.
- Assemble bowl with a base of arugula and add rice, sweet potatoes, brussels sprouts, apples, chicken, cheese and nuts on top. Drizzle with dressing and enjoy!