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  • Roshni

Harvest Bowl Recipe w/ Lime Cilantro Jalapeño Vinaigrette

Written/Recipe by: Roshni


The Harvest Bowl is hands down my favorite thing to get from Sweetgreen. I was wary the first time I got it since the base is made out of kale and I wasn't a huge kale fan, but one bite and I was in love with all of the flavors! The key to having a perfect kale salad is a simple three/four minute step that is a complete game changer. What is that step you may ask? It's to always massage your kale. When massaging kale with oil and a little bit of salt, it leave the kale soft, tender, and a lot less bitter than leaving it as is. As much as I love Sweetgreen, it does leave bit of a dent in your wallet with its $13+ salad prices. This led me to try and recreate the salad as a cheaper alternative and while its not an exact replica to Sweetgreen's Harvest Bowl, I believe all the flavors are there! The salad originally comes with balsamic vinaigrette but I've always replace it with the lime cilantro jalapeño vinaigrette. I love the kick of spiciness and tanginess from the lime cilantro jalapeño vinaigrette as opposed to the balsamic vinaigrette. In this recreation I am going to share the recipe for the lime cilantro jalapeño vinaigrette as well. I hope you all enjoy this recipe as much as I do!



Prep Time: 15 minutes || Cook Time: 1 hour || Total Time: 1 hour and 15 minutes || Yields: 2 servings


Ingredients for Harvest Bowl

  • 1 cup kale thinly chopped

  • 2 Gala Apples (can use any type of red apple)

  • 1 large sweet potato

  • 1/2 cup of wild rice

  • 1/4 cup of goat cheese (can add more or less- to your preference)

  • handful of roasted almonds (sliced)

  • 1/2 cup chickpeas

(you can also do chicken but I sub chickpeas for a vegetarian bowl)

(can also omit the chickpeas but they are a great source of protein)

  • 3 tbs of extra virgin oil

  • pinch of salt

Instructions:

  1. Cut the sweet potato into 1 inch cubes and drizzle with 1 tbs of oil.

  2. Evenly place the cubed sweet potato in the air-fryer for 12 minutes be sure to shake/ turn over the sweet potato in order to cook both sides.*

  3. Cook the wild rice according to the directions given.

  4. Wash the kale and pat it dry with a paper towel.

  5. Remove the kale from the stems and chop it into thin and tiny pieces.

  6. Add the remaining olive oil and a pinch of salt to the kale pieces and massage the kale with your hands until tender and soft (about three-four minutes).

  7. Assemble by adding the kale, sweet potato, wild rice, chickpeas, goat cheese, apples, and almonds to a bowl

  8. serve immediately by adding the dressing to the bowl or serve with dressing on the side

  9. enjoy :)

*if you do not own an airfryer roast the sweet potatoes in the oven set to 400 degrees for 20-30 minutes making sure to turn the sweet potatoes halfway

Ingredients for Lime Cilantro Jalapeño Vinaigrette:

  • Jalapeño (1-2 depending on your spice tolerance, I used 2 green Thai chilis)

  • 1 cup Cilantro

  • 2 Limes

  • 3 garlic cloves

  • 1/4 cup extra virgin olive oil (can also use avocado oil)

  • 1 tsp of cumin

  • salt/ pepper to taste

Instructions:

- Combine the jalapeño, cilantro, limes, garlic, oil, cumin, salt and pepper using a food processor.

* can be stored for up to a week in an airtight container


I hope this recipe leaves you feeling satisfied and if you do recreate it please tag us on Instagram (@lifebyfour).

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