Sweetgreen Harvest Bowl Knockoff

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour 5 minutes

Ingredients

1 sweet potato, chopped

3-4 cups kale, chopped (Lacinato kale is the best for this!)

1 ½ cups cooked wild rice

1 cup cooked chicken (I usually just get a rotisserie chicken and use some of that!)

1 apple, chopped

4 oz goat cheese

1/2 cup slivered almonds

1/2 cup balsamic vinegar

3 tbsp mustard (I like Dijon but you could also use spicy brown, whole grain or whatever you like best!)

1 tbsp honey

1/2 cup olive oil

salt and pepper

Directions

1. Preheat the oven to 400 degrees.

2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.

3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes.

4. Cook your wild rice according to the package instructions.

5. Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!)

6. Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out.

7. In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine.

8. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer.

9. Pour the dressing over the portion you are going to eat and stir to combine. Enjoy!

Notes

Dressing recipe was enough for several servings

Got 8 servings

2 sweet potatoes, 2 apples, goat cheese, 3.5ish pounds chicken

1 bag kale

Nutrition

• Serving Size: 1
• Calories: 556
• Total Fat: 34 g
• Saturated Fat: 6 g
• Unsaturated Fat: 26 g
• Trans Fat: 0 g
• Cholesterol: 31 mg
• Sodium: 381 mg
• Total Carbohydrate: 48 g
• Dietary Fiber: 11 g
• Total Sugars: 14 g
• Protein: 20 g