Description
Copycat Sweetgreen Harvest Bowl is a vibrant, flavor-packed dish that transforms simple ingredients into an explosion of taste. Bursting with roasted sweet potatoes, crispy chickpeas, and hearty quinoa, this bowl is not only visually stunning but also a nutritious option for any meal. The creamy tahini dressing ties all the components together for a satisfying experience that will have everyone coming back for more.
Ingredients
Scale
- 1 cup quinoa
- 2 cups water or vegetable broth
- 2 medium sweet potatoes, peeled and cubed
- 4 cups kale, chopped
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/2 cup feta cheese, crumbled
- 1 ripe avocado, sliced
- 3 tbsp olive oil (divided)
- 3 tbsp tahini
- Juice of 1 lemon
- 1 tsp garlic powder
- Salt and pepper to taste
Instructions
- Preheat oven to 425°F (220°C). Toss sweet potatoes with 1 tbsp olive oil, salt, and pepper; spread on a baking sheet and roast for 25-30 minutes until tender.
- Rinse quinoa under cold water. In a saucepan, combine quinoa with water or broth. Bring to a boil; reduce heat and simmer for about 15 minutes until liquid is absorbed.
- On another baking sheet, toss chickpeas with remaining olive oil and seasonings; roast alongside sweet potatoes for about 20 minutes until crispy.
- In a bowl, massage kale with a drizzle of olive oil until softened.
- Whisk tahini with lemon juice, garlic powder, salt, and enough water to achieve desired consistency.
- Assemble your bowl: layer quinoa at the bottom then top with roasted sweet potatoes, crispy chickpeas, massaged kale, feta cheese, avocado slices, and drizzle generously with tahini dressing.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Main
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 400g)
- Calories: 520
- Sugar: 6g
- Sodium: 400mg
- Fat: 28g
- Saturated Fat: 6g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 12g
- Protein: 15g
- Cholesterol: 20mg