SWEETGREEN HARVEST BOWL RECIPE

Steps:

• For the Salad:.
• Preheat oven to 425 degrees F.
• In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
• Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
• In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
• For the Balsamic Vinaigrette:.
• Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.

Steps:

• Preheat oven to 450 degrees and roast sweet potatoes with olive oil, salt, and pepper for 20 minutes.
• While sweet potatoes are baking, grill chicken, slice and set aside.
• Assemble salad: In a medium sized bowl, mix together kale and mixed greens. Add roasted sweet potatoes and grilled chicken. Top with 1-2 tbsp of cooked lentils, apple slices, pomegrante seeds, roasted pepitas, dried cranberries, and goat cheese crumbles.
• Serve with a side of honey balsamic dressing.