Before I had to lower my fluoride intake, I used to live for the sweet green harvest bowl. Although I can't have the harvest bowl from Sweetgreen, my version still contains comforting wild rice, crunchy nuts, slightly sweet squash, and crispy kale.
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I love the wild rice part of the bowl, but because I'm sensitive to fluoride I can't have the wild rice from my local sweetgreen. Why? Because it's cooked in water that contains fluoride!
Another problem with the Sweetgreen harvest bowl for people who are sensitive to fluoride is the balsamic vinaigrette. Balsamic vinegar is made from grapes so if you’re getting a balsamic vinaigrette made from grapes from California the fluoride in that will most likely be high. I pair this salad with a maple apple cider vinaigrette that complements the sweetness of the squash. It's a delicious dressing!
I added in some Brazil nuts because Brazil nuts are high in selenium, which is an important nutrient for those who want to flush access fluoride out of their body.
This copycat Sweetgreen harvest bowl is so delicious that it will knock your socks off!
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Ingredients
- Organic chopped kale
- Brazil nuts
- Organic wild rice blend: I use this brand. Make sure to cook the wild rice according to package instructions with either distilled water or water that doesn't contain fluoride.
- Roasted squash: Toss 1-inch pieces of squash with 1 tablespoon evoo and salt. Line on a baking sheet and roast in the oven at 400 degrees for 25 minutes, flipping each piece halfway through baking.
- Apple cider vinegar
- Organic maple syrup
- Olive oil
- Salt: I use Redmond Real Salt.
- Protein: add the protein of your choice. I typically add roasted salmon or halibut, but you can add any protein you like. If you're avoiding fluoride, be careful about the quality of protein. Click HERE to read my article on meat shopping while avoiding fluoride.
See recipe card for quantities.
Instructions
Combine apple cider vinegar, maple syrup, olive oil, and salt in a glass jar. Put the top on the jar and shake to combine.
Massage the kale with 1 teaspoon olive oil and a pinch of salt.
Chop the brazil nuts so that they're crushed.
Add the cooled wild rice, cooled roasted squash, brazil nuts, and dressing. Toss to combine.
Transfer to a bowl and top with protein of your choice.
Store in an airtight container for up to two days in the refrigerator.
Hint: if you like your salad really chopped, use this salad chopper. It's awesome!
What makes this recipe low in fluoride?
This recipe doesn't contain any balsamic vinegar, which can be contaminated with fluoride if the grapes used are contaminated with fluoride. This recipe is also made with wild rice made in distilled water.
FAQ
I didn't add goat cheese because it can be hard to find low-fluoride dairy.
I didn't add sweet potatoes because potatoes are naturally high in fluoride. If you'd like to add sweet potatoes, sub them in for the roasted squash.
Meal Prep
You can meal prep this recipe by combining all ingredients except the dressing. Add the dressing right before consuming. I like to store my dressing in a metal jar and use it throughout the week.
Equipment
- Glass mixing bowls - are a great alternative to plastic mixing bowls that can be toxic.
- Salad cutter - great if you like your salad really chopped.
- Metal tongs - for tossing the salad.
Storage
Store in an airtight container for up to two days in the refrigerator. Do not toss the salad with dressing until right before consuming or serving.
Top tip
make the wild rice and roasted squash ahead of time so making this salad is a snap!
Low Fluoride Copycat Sweetgreen Harvest Bowl
Equipment
- Salad cutter
- Metal tongs
Ingredients
- 2 cups organic chopped kale
- 2 tablespoons brazil nuts
- 1 cup organic wild rice blend
- 1 cup roasted squash
- 1 tablespoon apple cider vinegar
- 2 teaspoons organic maple syrup
- 3 tablespoons olive oil
- ½ teaspoon salt
Instructions
- Combine apple cider vinegar, maple syrup, olive oil, and salt in a glass jar. Put the top on the jar and shake to combine.
- Massage the kale with 1 teaspoon olive oil and a pinch of salt.
- Chop the brazil nuts so that they're crushed.
- Add the cooled wild rice, cooled roasted squash, brazil nuts, and dressing. Toss to combine.
- Transfer to a bowl and top with protein of your choice.
- Store in an airtight container for up to two days in the refrigerator.
Notes
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter. I discuss my fluoride-free journey on TikTok and in my newsletter.
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