Harvest Bowl (Sweetgreen inspired)

Harvest Bowl (Sweetgreen inspired)

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Yield: 2-3

Author: Bhagya Baburaj

Prep time: 30 MinCook time: 20 MinTotal time: 50 Min

When you start dreaming of Sweetgreens and want it in your life all day everyday!

Ingredients

To marinade the chicken:

• Chicken – 1 Lb. – cut to stripes
• Turmeric powder – 0.25 tsp.
• Pepper – 1.5 tsp.
• Salt – 1.5 tsp.

For salad:

• Arugula and Kale - 2 cups each
• Wild Rice - 1 cup (cooked as per directed in box)
• Sweet potatoes - 1 each (diced)
• Apple - 1 each (diced)
• Goat cheese - 3 tbsp (crumbled)
• Almonds - 2 tbsp (sliced/chopped)

For dressing:

• Balsamic Vinegar - 3 tbsp
• Dijon mustard - 1 tsp
• Honey - 1 tsp
• Lemon - 0.5, freshly squeezed
• Olive Oil - 2 tbsp.
• Salt – 0.5 tsp.
• Pepper - 0.5 tsp.

Instructions

Prep work:

1. Gather all the ingredients together. Chop arugula and kale, set aside.
2. Dice apple and sweet potato - set aside.
3. Cut chicken breast into stripes - set aside

Marinate Chicken:

1. In a mixing bowl, combine the chicken pieces along with turmeric powder, salt, and rub the spices well on the chicken pieces.
2. Cover and set aside to marinate for an hour.

Begin process:

1. Preheat oven yo 425 degree Fahrenheit.
2. Drizzle olive oil, salt and pepper on the sweet potatoes and toss. Place in baking sheet on a single layer and roast for 20-22 minutes or until crispy on the sides.
3. Fry the marinated chicken on the stovetop until the edges are crispy and brown. Let it cool and dice.
4. Cook wild rice as per instructions - 1 cup of rice with 2 cups of water. Boil for 10-12 minutes, remove from heat and fluff with fork.
5. Add all the dressing ingredients in a bottle with lid. Close and shake well.
6. In a large bowl, mix together arugula, kale, roasted sweet potato, apples, fried chicken , half the goat cheese quantity and cooked wild rice.
7. Drizzle the shaken dressing over the mixed bowl and toss.
8. Transfer to salad bowl. Top with goat cheese and almond.
9. Serve and enjoy!

Preheat oven yo 425 degree Fahrenheit.

Drizzle olive oil, salt and pepper on the sweet potatoes and toss. Place in baking sheet on a single layer and roast for 20-22 minutes or until crispy on the sides.

In a mixing bowl, combine the chicken pieces along with turmeric powder, salt, and rub the spices well on the chicken pieces. Cover and set aside to marinate for an hour.

Fry the marinated chicken on the stovetop until the edges are crispy and brown. Let it cool and dice. Cook wild rice as per instructions - 1 cup of rice with 2 cups of water. Boil for 10-12 minutes, remove from heat and fluff with fork

Add all the dressing ingredients in a bottle with lid. Close and shake well.

In a large bowl, mix together arugula, kale, roasted sweet potato, apples, fried chicken , half the goat cheese quantity and cooked wild rice.

Drizzle the shaken dressing over the mixed bowl and toss.

Look at all those gorgeous colors!

Transfer to salad bowl. Top with goat cheese and almond.

Serve and enjoy!