If the fact that I am almost at black status at Sweetgreen is any indication of my affinity for the chain, then I don't know what is. During my most recent harvest bowl order (hold the chicken, add chickpeas and spicy broc), I realized that I probably should attempt to make this at home. The ingredients are simple enough to meal prep and are in line with what's in season for fall. Sure, nothing will beat the convenience of popping into my local SG, but at least I can attempt to save some cash and build the bowl at home.
diy harvest bowl
- 4 cups stemmed and finely chopped or slivered curly kale or Russian kale
- 1 cup wild rice
- 2 medium size sweet potatoes, scrubbed and diced (skin on)
- 2 small or one large honeycrisp apple
- 1/2 cup almonds, toasted and chopped
- 2 cups cooked chickpeas
- 1/4 cup avocado, coconut, or olive oil, divided
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon paprika
- Salt + pepper
- 4 tablespoons ( a little over 1/4 cup) goat cheese or non-dairy alternative, I find kite hill to be my favorite
- 1 tablespoon dijon mustard
- 1/4 cup balsamic vinegar
- 1 garlic clove, minced
- 1/2 cup olive oil
- Preheat oven to 400 degrees. Combine 1 cup rice and 1 3/4 cup water in a pot and bring to a boil. Cover with a tight-fitting lid, reduce heat to low simmer, and cook 45 minutes. Remove from heat with lid on and steam for 10 minutes. Fluff with fork.
- While the rice cooks, prepare the potatoes and chickpeas. Line two sheet trays with parchment paper. Toss sweet potatoes with 2 tablespoons oil of your choice and a pinch of salt and pepper and spread out evenly. On the other sheet tray, toss the chickpeas with 1 tablespoon oil, cumin, coriander, paprika, and a pinch of salt and pepper. Cook for 20 to 30 minutes until the chickpeas are crunchy and the sweet potatoes are tender and browned. Toss half way through cooking.
- Whisk the dressing ingredients together, taste, and adjust, if needed.
- To serve, place the kale, sweet potatoes, chickpeas, apples, wild rice, and goat cheese in a bowl, add the dressing, toss, and garnish with chopped almonds. Alternatively, you can arrange all the ingredients in separate quadrants of a bowl and serve with the dressing on the side.