Copycat Sweetgreen Harvest Bowl

READY IN: 1hr
SERVES: 2
UNITS: US

INGREDIENTS

Nutrition
  • Salad
  • 12
  • kosher salt & freshly ground black pepper
  • 1
    large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound)
  • 2
    tablespoons olive oil
  • 3
    ounces fresh goat cheese
  • 1
    cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch
  • 1
    medium golden beet, peeled, halved lengthwise, and very thinly sliced
  • 1
    small fennel bulb, trimmed, halved, cored, and thinly sliced
  • 6
    ounces roasted chicken or 6 ounces poached chicken, shredded
  • 3
    ounces fresh goat cheese, crumbled
  • 14
    cup toasted almond, coarsely chopped
  • Balsamic Vinaigrette
  • 14
  • 2
    tablespoons high-quality balsamic vinegar
  • 2
    teaspoons Dijon mustard
  • kosher salt & freshly ground black pepper
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DIRECTIONS

  • For the Salad:
  • Preheat oven to 425 degrees F.
  • In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
  • Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
  • In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
  • For the Balsamic Vinaigrette:
  • Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.
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