Vegan Harvest Bowls
This nourishing bowl gives Sweetgreen's Harvest Bowl a vegan twist, with hearty wild rice, roasted sweet potatoes and chickpeas, crisp apples, and a balsamic dressing.
Servings 4 servings
Calories 590kcal
Ingredients
- 2/3 cups uncooked wild rice
- 2 cups water
- 1 large sweet potato cubed (about 3 cups)
- 1 15-oz can chickpeas
- 4 cups kale washed, de-stemmed, and chopped
- 1 medium apple chopped or sliced (about 1 cup)
- 1/4 cup almonds chopped
- 1/4 cup vegan feta or vegan goat cheese
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper
For the Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- In a medium saucepan, cook 2/3 cup wild rice in 2 cups water according to package directions. Once tender, fluff with a fork and allow to cool slightly. This should yield about 2 cups cooked wild rice.
- Line two baking sheets with parchment paper. Spread the chickpeas on one sheet and the sweet potatoes on the other. Drizzle with olive oil and season with salt, pepper, and garlic powder, tossing to coat evenly.
- Roast for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.
- While the vegetables roast, wash, remove stems, and chop the kale. Transfer to a large bowl, add the lemon juice, and massage with your hands for 30-60 seconds.
- Cut the apples and almonds and set aside.
- In a small bowl or jar, combine the dressing ingredients and whisk (or shake) until smooth and emulsified.
- Divide the kale among bowls and top with wild rice, roasted sweet potatoes, chickpeas, apples, almonds, and vegan feta or vegan goat cheese. Drizzle with dressing just before serving.
Nutrition
Calories: 590kcal | Carbohydrates: 71g | Protein: 13g | Fat: 31g | Fiber: 13g