Sweetgreen is a salad chain that was founded in Washington D.C. and is now a hip n’ healthy spot on the East and West Coast. What sets Sweetgreen apart from other salad places is their commitment to sustainability using organic and seasonal ingredients from local farmers. From a person who dislikes salads a lot, I can say that Sweetgreen has actually made me change my mind about salads. Unfortunately, the pricey menu and long lines at Sweetgreen can be a downer for a busy, broke college student.
My friends and I love to order the Harvest Bowl made of roasted sweet potatoes, apples, wild rice, goat cheese, and roasted chicken on a bed of shredded kale. The balance between savory goat cheese and sweet apples brought makes this bowl so unforgettable. The good news is that you can easily recreate this delicious bowl at home for a whole lot cheaper.
- Prep Time:15 minutes
- Cook Time:1 hour
- Total Time:1 hour and 15 minutes
- Servings:6 salads
- 5 cup kale
- 3 chicken breasts
- 1 cup wild rice
- 2 sweet potatoes
- 2 apples
- 1 handful raw almonds
- 4 oz fresh goat cheese
- 1/4 cup Balsamic vinegar
Add 4 cups of water to a pot and bring to a boil. Rinse 1 cup wild rice, and then add rice to pot. Cover and let cook for 1 hour.
Pre-heat oven to 350°F. On a baking sheet, wrap chicken breasts with aluminum foil so the chicken doesn’t dry out. Place in the oven to cook for about 30 minutes or until fully cooked.
Dice sweet potatoes into small cubes. Spread chopped sweet potatoes evenly on a baking sheet with parchment paper or aluminum foil. Place in oven along with chicken breasts and let roast for about 30 minutes.
Place kale in a large mixing bowl and shred with your hands until desired size. Set bowl aside when complete.
Roughly chop almonds and place in a toaster at 350°F for about 10 minutes or until lightly golden brown.
Dice apples and add goat cheese to kale. Remove sweet potatoes from the oven and place in mixing bowl with kale.
Remove chicken breasts from oven and dice into cubes.
Add chicken cubes and wild rice to mixing bowl.
Add balsamic vinegar and mix salad thoroughly.
Voila! Now you have enough delicious salad to last you for lunch or dinner (or both) for the next few days.