Description
Recreate the iconic Sweetgreen Harvest Bowl at home with this easy-to-follow recipe. Enjoy crisp, fresh ingredients and a vibrant dressing for a satisfying and healthy meal.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 1/4 cup olive oil + extra for roasting
- Juice of 1 lemon
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- Salt and black pepper to taste
- 1 medium sweet potato, diced
- 1 head broccoli, cut into florets
- 1 cup cooked farro (or quinoa/wild rice)
- 1/4 cup homemade or store-bought pesto
- 2 tbsp red wine vinegar
- 1 tsp Dijon mustard
- 4 cups mixed greens (e.g., arugula, spinach)
- 1/4 cup toasted almonds or pumpkin seeds
- 1/2 avocado, diced
Instructions
- Marinate Chicken: In a bowl, whisk 1/4 cup olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add chicken, coat well, and marinate for 30 minutes to 4 hours.
- Roast Vegetables: Preheat oven to 400°F (200°C). Toss diced sweet potato with a drizzle of olive oil, salt, and pepper. Toss broccoli florets with olive oil, salt, and pepper. Spread on separate baking sheets. Roast sweet potatoes for 20-25 minutes, and broccoli for 15-20 minutes, until tender and lightly charred.
- Cook Grains: Cook farro according to package directions (usually 1 cup farro in boiling salted water for 20-30 mins, then drain).
- Cook Chicken: Bake marinated chicken at 400°F (200°C) for 20-25 minutes, or until cooked through. Let rest, then slice.
- Prepare Pesto Vinaigrette: Whisk together pesto, red wine vinegar, 1 tbsp olive oil, Dijon mustard, and salt/pepper until combined.
- Assemble Bowls: Divide mixed greens among 4 bowls. Top with cooked farro, sliced chicken, roasted sweet potatoes, and roasted broccoli.
- Add Toppings & Dress: Sprinkle with toasted almonds/pumpkin seeds and diced avocado. Drizzle generously with Pesto Vinaigrette just before serving.
- Prep Time: 20 mins
- Cook Time: 30 mins