Craving the hearty and nutritious Sweetgreen Harvest Bowl but need a gluten-free option? Look no further! This gluten-free copycat recipe brings all the flavors of the original right to your kitchen. Packed with roasted veggies, tender chicken, and a tangy balsamic dressing, it's the perfect meal for any time of the year—especially during the cozy months of autumn.
And if you're looking for a sweet treat to complement your meal, don't miss our 3-Ingredient Strawberry Frozen Yogurt.
Why You'll Love This Recipe
- Gluten-Free Friendly: Tailored for those who need or prefer a gluten-free diet without compromising on taste.
- Seasonal Ingredients: Incorporates autumn favorites like sweet potatoes and Brussels sprouts.
- Easy to Make: Simple steps suitable for all cooking levels.
- Customizable: Easily swap out ingredients to make it vegetarian or vegan.
Key Ingredients
- Baby Kale and Spinach Mix: Provides a nutritious and tender base for the bowl.
- Roasted Brussels Sprouts and Sweet Potatoes: Adds a sweet and savory depth with a satisfying texture.
- Wild Rice: Offers a hearty, gluten-free grain alternative.
- Shredded Chicken or Tofu: Adds protein; choose tofu for a vegan option.
- Goat Cheese: Optional for a creamy tang; omit or substitute with vegan cheese if desired.
- Pomegranate Seeds: Optional for a burst of sweetness and color.
- Balsamic Dressing: A simple homemade dressing that ties all the flavors together.
Step-by-Step Instructions
1. Roast the Vegetables
- Preheat the Oven: Set your oven to 400°F (200°C).
- Prepare the Veggies: Toss 1 cup of halved Brussels sprouts and 1 cup of diced sweet potatoes with olive oil, salt, and pepper.
- Roast: Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they're golden and tender.
2. Cook the Wild Rice
- Cook According to Package: In a saucepan, cook ¼ cup of wild rice according to the package instructions, usually around 45-50 minutes.
- Cool Slightly: Once cooked, let the rice cool for a few minutes.
3. Prepare the Dressing
- Combine Ingredients: In a small bowl, whisk together 2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a pinch of salt and pepper.
- Adjust to Taste: Feel free to adjust the seasoning according to your preference.
4. Assemble the Bowl
- Base Layer: In your serving bowl, add 2 cups of the baby kale and spinach mix.
- Add Toppings: Layer on the roasted Brussels sprouts, sweet potatoes, cooked wild rice, and ¼ cup of shredded chicken or tofu.
- Garnish: Sprinkle 2 tablespoon of crumbled goat cheese, 2 tablespoon of sliced almonds or pumpkin seeds, and 2 tablespoon of pomegranate seeds if using.
5. Drizzle with Dressing
- Dress the Bowl: Drizzle the balsamic dressing over the assembled bowl.
- Toss Lightly: Gently toss everything together to ensure even coating.
Enjoyed this gluten-free harvest bowl? Be sure to try our refreshing Easy Chocolate-Dipped Watermelon Bites for a delightful dessert!
Recipe Tips
- Meal Prep: Roast extra veggies and cook more wild rice to have ingredients ready for quick assembly during the week.
- Vegan Option: Substitute the shredded chicken with roasted tofu and omit the goat cheese or use a vegan cheese alternative.
- Add More Crunch: Consider adding sliced apples or crispy chickpeas for extra texture.
- Storage: Keep components separate in the fridge for up to 3 days; assemble just before eating.
- Add More Crunch: Consider adding sliced apples or even our Gluten-Free Oven-Dried Orange Slices for extra texture and flavor.
FAQ Section
Yes! You can prepare all the components in advance and store them separately in the refrigerator. Assemble the bowl and add the dressing just before serving to keep everything fresh.
If you prefer or have different grains on hand, quinoa or brown rice are excellent gluten-free alternatives that work well in this recipe.
In addition to chicken or tofu, you can add chickpeas, black beans, or even a hard-boiled egg for extra protein.
Gluten-Free Sweetgreen Harvest Bowl
Equipment
- Oven
- Saucepan
- Mixing bowls
- Serving bowls
Ingredients
Bowl:
- 2 cups baby kale and spinach mix
- 1 cup Brussels sprouts halved
- 1 cup sweet potatoes diced
- ¼ cup wild rice uncooked
- ¼ cup shredded chicken or roasted tofu
- 2 tablespoon crumbled goat cheese optional
- 2 tablespoon pomegranate seeds optional
- 2 tablespoon sliced almonds or pumpkin seeds
Dressing:
- 2 tablespoon balsamic vinegar
- 1 tablespoon olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- Salt and pepper to taste
Instructions
Roast the Vegetables
- Preheat oven to 400°F (200°C).
- Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper.
- Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
Cook the Wild Rice
- Cook ¼ cup of wild rice according to package instructions.
- Let it cool slightly after cooking.
Prepare the Dressing
- Whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.
Assemble the Bowl
- Place kale and spinach mix at the bottom of the serving bowl.
- Add roasted vegetables, wild rice, and shredded chicken or tofu.
- Top with goat cheese, almonds or pumpkin seeds, and pomegranate seeds.
Drizzle with Dressing
- Pour the dressing over the bowl.
- Lightly toss to combine all ingredients.
Notes
Seasonal Variations: Swap out vegetables based on seasonal availability, like adding roasted butternut squash in place of sweet potatoes.
Nut-Free Option: Use sunflower seeds instead of almonds or pumpkin seeds if you have a nut allergy.