One of my favorite lunches is the Sweetgreen Harvest Bowl: a shredded kale base topped with roasted sweet potatoes and chicken, warm farro, crisp apple, crunchy almonds, tangy goat cheese, and a creamy balsamic dressing. It’s cozy, satisfying, and full of texture and flavor. The downside? The store version can cost around $18 with tax. You can make five servings at home for about $30 and likely end up with a better-tasting result and extra ingredients left over.
This salad is excellent for meal prep. As the kale sits with the dressing and toppings, the flavors meld and the salad often tastes even better the next day. If you want it to last through the week, store the components separately and toss them together when you’re ready to eat.
Here is the recipe:
Sweetgreen Harvest Bowl Dupe
4
30
Ingredients
Salad Ingredients
- 1 bunch kale, stems removed, thinly sliced
- 1 sweet potato, halved, thinly sliced
- 1/2 cup farro, uncooked
- 1 lb chicken breast, about 2 large breasts
- 1/2 cup roasted almonds, chopped (or buy sliced)
- 1/2 log (2 oz) goat cheese, crumbled
- salt and pepper
- olive oil
Dressing
- 1 tbsp dijon mustard
- 3 tbsp balsamic vinegar, add 1/2 tbsp honey if your vinegar is very acidic
- 1/4 cup light olive oil or avocado oil
- 1 clove garlic, grated
- salt and pepper, to taste
Instructions
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Preheat the oven to 400°F (200°C). Bring a medium pot of water to a boil.
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Halve and thinly slice the sweet potato. Toss with a drizzle of olive oil, salt, and pepper. Arrange in a single layer on a baking sheet and roast for 15–20 minutes, or until golden and tender.
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Rinse the farro well, then cook it in the boiling water with a pinch of salt according to package directions. Drain and let cool for a few minutes.
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Season chicken breasts with salt and pepper. Heat a drizzle of oil in an oven-proof skillet. Sear the chicken 3–5 minutes per side until golden, then transfer the skillet to the oven and cook about 5 minutes more or until an instant-read thermometer reaches 160°F (71°C). Let rest 5 minutes, then dice.
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Remove stems from the kale, roll the leaves tightly, and thinly slice. Rinse and spin or pat dry, transfer to a bowl, drizzle with a little olive oil, and gently massage the kale with your hands until slightly softened. Dice the apple and chop the almonds if needed.
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Whisk together the dressing: dijon, balsamic, oil, grated garlic, salt, and pepper. Taste and adjust seasoning or add a touch of honey if the vinegar is sharp.
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To assemble, place the shredded kale in bowls and arrange farro, roasted sweet potatoes, apples, chicken, almonds, and crumbled goat cheese in sections on top. Drizzle the dressing over the salad just before serving and toss to combine.
Nutrition
Carbohydrates: 39 g,
Protein: 32 g,
Fat: 26 g
Nutrition information is an approximation and should be used as a guideline only.