Healthy Copycat Harvest Bowl Recipe From My Favorite Locavore Restaurant by Jan Mostrom
Dinner salads are a staple around our house, and we often order one from our local favorite place, Sweetgreen. My daughter's favorite meal is the Harvest Bowl at Sweetgreen, but she doesn't live near one of their stores. Recently we decided to try and make our own copycat recipe at home – and we were not disappointed.
Your shopping list for this copycat harvest bowl recipe should include rice, sweet potatoes, apple, avocado, goat or other cheese, roasted almonds, your favorite greens and your favorite balsamic dressing. The only ingredients that need to be cooked are the sweet potatoes and almonds, if toasting. Enjoy this healthy harvest bowl with a slice of your favorite bread or crackers for lunch or dinner.
Never heard of a locavore? A locavore is "a person whose diet consists only or principally of locally grown or produced food."
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Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 2
Ingredients
- 2 large sweet potatoes, peeled and diced into 1/2-inch cubes
- 1 - 2 tablespoon olive oil
- 6 ounces chopped kale (or arugula, spinach or your favorite green)
- 1 cup cooked wild rice (or brown, jasmine or your favorite grain)
- 1 large apple, washed and cubed
- 1 avocado, peeled and cubed
- 3 ounces goat cheese (or your favorite cheese)
- 2 - 3 ounces chopped and toasted almonds
- balsamic dressing
- cooked chicken chunks (optional)
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Recipe Notes
- If your almonds need toasting, put them into a nonstick frying pan on medium for 5 minutes. Stir them every minute or so to prevent burning.
- Don't have a favorite balsamic dressing? Try these recipes for spicy honey balsamic, grandma's balsamic vinaigrette, white balsamic vinaigrette or basic vinaigrette. You could also use a bottled balsamic dressing. Our favorite is Briannas Creamy Balsamic Dressing.
Here's how to make it:
- Toss the sweet potato cubes with salt, pepper and 1 to 2 tablespoons of olive oil and place on parchment paper-lined baking sheet. Bake in a preheated 425-degree F oven for about 40 minutes, mixing them up halfway through. When they are nicely roasted remove from the oven and set aside.
- While the potatoes cook, prepare the rice according to package directions.
- Assemble the salad by putting greens in the bottom of a medium bowl. Top in sections with your toppings: rice, apple, goat cheese chunks, avocado, almonds and the sweet potatoes. Dress with your favorite balsamic salad dressing.
Recipe cooking times and servings are approximate. Need to convert cooking and baking measurements? Here are some kitchen conversion charts. Here's how to submit your recipes to 30Seconds.
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