Craving a fresh, vibrant meal that’s as delicious as it is nutritious? Look no further! Our Copycat Sweetgreen Earth Bowls bring the beloved flavors of your favorite salad bar right into your kitchen. Packed with wholesome ingredients like quinoa, kale, and roasted sweet potatoes, this recipe is not only a feast for the eyes but also a powerhouse of nutrients. In just 35 minutes, you can whip up two satisfying servings that will leave you feeling energized and ready to tackle the day. So grab your apron and let’s dive into this delightful culinary adventure that will have you saying goodbye to takeout!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 cup cooked quinoa
- 1 cup kale, chopped
- 1/2 cup roasted sweet potatoes
- 1/4 cup shredded carrots
- 1/4 cup chickpeas
- 2 tablespoons tahini dressing
- Salt and pepper to taste
Instructions
- Begin by preparing the quinoa. If you haven't done so already, rinse 1 cup of quinoa under cold water to remove any bitterness. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water has been absorbed. Remove from heat and let it sit covered for 5 minutes before fluffing with a fork.
- While the quinoa is cooking, preheat your oven to 400°F (200°C) for roasting the sweet potatoes. Peel and dice the sweet potatoes into small cubes, about 1-inch in size. Toss them in a bowl with olive oil, salt, and pepper until evenly coated.
- Spread the sweet potato cubes in a single layer on a baking sheet lined with parchment paper. Roast in the preheated oven for about 20 minutes, or until they are tender and lightly browned, flipping halfway through for even cooking.
- While the sweet potatoes are roasting, prepare the kale. In a large bowl, add 1 cup of chopped kale. Drizzle with a little olive oil and a pinch of salt. Massage the kale with your hands for about 1-2 minutes until it becomes tender and slightly wilted.
- Next, prepare the chickpeas. If using canned chickpeas, drain and rinse them under cold water. If you prefer, you can roast the chickpeas for added crunch. To do this, toss them with olive oil, salt, and pepper, and roast them in the oven alongside the sweet potatoes for about 15 minutes.
- Once all components are prepared, it’s time to assemble the bowls. Start by dividing the cooked quinoa evenly between two bowls as the base.
- Top each bowl with half of the massaged kale, followed by 1/2 cup of roasted sweet potatoes, 1/4 cup of shredded carrots, and 1/4 cup of chickpeas.
- Drizzle 2 tablespoons of tahini dressing over each bowl. You can adjust the amount based on your preference. Season with salt and pepper to taste.
- For an extra touch, you can add additional toppings such as avocado slices, nuts, or seeds if desired. Serve immediately and enjoy your homemade Copycat Sweetgreen Earth Bowls!
Tips
- Prep Ahead: To save time during the week, cook a larger batch of quinoa and roast extra sweet potatoes. Store them in the fridge for quick assembly on busy days.
- Customize Your Bowl: Feel free to mix and match ingredients based on your preferences. Add avocado, nuts, or even grilled chicken for extra protein and flavor.
- Perfectly Roasted Sweet Potatoes: For a caramelized finish, make sure your sweet potato cubes are spread out evenly on the baking sheet. Avoid overcrowding to ensure they roast rather than steam.
- Massage Your Kale: Don’t skip the massaging step! This simple technique helps break down the tough fibers in kale, making it more tender and enjoyable to eat.
- Flavor Boost: Experiment with different dressings or toppings. A squeeze of lemon or a sprinkle of feta cheese can elevate the flavors and add a zesty twist.
- Serving Suggestions: These bowls are perfect for meal prep! Pack them in individual containers for a healthy lunch option that’s easy to grab on the go.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 45g
Protein: 12g
Fat: 15g
Saturated Fat: 2g
Cholesterol: 0mg
