COPYCAT SWEETGREEN HARVEST BOWL
Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com.
Provided by norasingley
Categories < 60 Mins
Time 1h
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : Calories 1230.2, Fat 88.9, SaturatedFat 27.7, Cholesterol 131.1, Sodium 687, Carbohydrate 65.4, Fiber 10.9, Sugar 11.2, Protein 47.9
COPYCAT SWEETGREEN CHICKEN PESTO RICOTTA BOWL
A delicious pesto vinaigrette, quickly-roasted Brussels sprouts and a dollop of fresh ricotta transform this satisfying salad into an elevated yet simple meal.
Provided by norasingley
Categories < 60 Mins
Time 50m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For the Salad:.
- Preheat oven to 450 degrees F.
- Place brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Toss to coat and arrange brussels sprouts on baking sheet, cut side down. Transfer to oven and roast until brussels sprouts are deeply golden, about 20 minutes, flipping brussels sprouts to cut-side up three-fourths of the way through cooking.
- Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 2 cups water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
- Preheat a skillet over medium-high heat. Add remaining 2 tablespoons olive oil and swirl to coat. Add breadcrumbs, season with salt and pepper, and toast, stirring occasionally, until golden and crisp, about 3 minutes. Remove from heat and sprinkle with zaatar.
- Place greens, chicken and tomatoes in a large bowl and drizzle with enough pesto vinaigrette to coat. Divide among serving bowls. Top with quinoa, fresh ricotta, brussels sprouts and toasted breadcrumbs. Pass additional dressing at the table.
- For the Pesto Vinaigrette:.
- Combine pesto, olive oil and balsamic vinegar in a small bowl. Season to taste with salt and pepper.
Nutrition Facts : Calories 856.6, Fat 46.8, SaturatedFat 11.2, Cholesterol 100.7, Sodium 447.9, Carbohydrate 70.1, Fiber 9.2, Sugar 7.2, Protein 40.2
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