Sweetgreen Harvest Bowls

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat oven to 425F.

Step 2

Thoroughly wash the sweet potatoes, peel (if desired), and cut into 1/2" thick rounds, then cut the rounds into desired chunk sizes.

Step 3

Add the oil, honey, salt, pepper, garlic powder, cumin, paprika, and cinnamon to a large bowl and whisk to thoroughly combine. Add the sweet potato chunks and toss to coat.

Step 4

When oven is at temp, pour the sweet potatoes onto a large sheet pan lined with foil and spread out evenly. Roast until fork tender, about 30 minutes. Flip/toss once, about 15 minutes in.

Step 5

Trim/tear the kale to remove the stem and cut into strips. Wash and spin to dry.

Step 6

Place the kale in a large bowl and add olive oil. Massage thoroughly.

Step 7

Season chicken and seal in sous vide bag. Sous video at 150F for at least 2 hours. Drain, pat dry, and sear (if desired), then cut into chunks.

Step 8

Combine all ingredients in a mason jar and shake to emulsify.

Step 9

Toast quinoa in a skillet over medium heat until it is lightly browned, about 3 minutes. Add to a pot with water and bring to a boil, then reduce heat to maintain a simmer and cook, covered, until all water is absorbed, about 15 minutes.

Step 10

Remove from heat and rest, covered, for 5 minutes before fluffing with a fork.