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:
Cut the sweet potato into 1 inch cubes and drizzle with 1 tbs of oil.
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.*
Cook the wild rice according to the directions given.
Wash the kale and pat it dry with a paper towel.
Remove the kale from the stems and chop it into thin and tiny pieces.
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).
Assemble by adding the kale, sweet potato, wild rice, chickpeas, goat cheese, apples, and almonds to a bowl
serve immediately by adding the dressing to the bowl or serve with dressing on the side
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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