sweetgreen harvest bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

In a medium-sized bowl, whisk together the oil, balsamic and spices. Then, add chicken and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably up to 4 hours.

Step 2

Once the chicken is done marinating, bring a grill pan (or large non-stick pan) to medium heat. When it's hot, add the chicken and let cook for about 4-5 minutes per side, or until the internal temp is just below 165F. Transfer chicken to a cutting board to rest for 5 minutes before chopping it into cubes.

Step 3

Preheat your oven to 450F. Add cubed sweet potato to the baking sheet and toss with avocado oil and salt. Spread out so that there is no overlap. Transfer baking sheet to the oven and roast for 20 minutes, or until tender.

Step 4

Add all balsamic vinaigrette ingredients to a small bowl or jar and shake or stir until combined and emulsified. Taste and adjust the amount of salt and pepper.

Step 5

Chop the kale and massage with 2tbsp lemon juice for about 1-2 minutes.

Step 6

Assemble your harvest bowl, starting with a bed of shredded kale and then topping it with ¼ of the wild rice, roasted sweet potato, maple glazed brussels sprouts, blackened chicken, apple, goat cheese and almonds.