Copycat Sweetgreen Harvest Bowl Recipes

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:

• For the Salad:.
• Combine red onion, vinegar, sugar and ½ teaspoon salt in a small bowl. Let sit at room temperature at least 30 minutes, or up to 2 days in advance, in the refrigerator. Drain before using.
• In a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Preheat a large nonstick skillet over high heat. Add 3 tablespoons olive oil and swirl to coat. Add tortilla strips, season with salt, and saute, stirring frequently until deeply golden brown, about 4 minutes. Remove to a paper towel-lined plate to drain.
• Season fish with salt and pepper. Wipe out skillet and add remaining 1 tablespoon olive oil. Add fish and press down on fillets with the back of a spatula to encourage crisping and prevent the fish from curling. Cook until golden on the underside, about 2 minutes. Flip and continue cooking until fish is just cooked through, about 2 minutes more. Remove to a plate and squeeze lime halves over fillets.
• Divide cabbage, kale, avocado, pickled red onions, tortilla strips, fish and quinoa among serving bowls. Top with cilantro leaves and queso fresco dressing and serve.
• For the Queso Fresco Dressing:.
• In a blender, combine olive oil, lime juice, yogurt, queso fresco, cilantro, garlic and jalapeno. Blend until smooth. Season to taste with salt and pepper. Alternatively, you can use an immersion blender and place ingredients in a glass measuring cup. Leftover dressing will keep in the refrigerator for 1 week.

Steps:

• For the Salad:.
• Preheat oven to 350 degrees F.
• In a medium pot with a tight-fitting lid, combine wild rice, 2 cups 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 among four serving bowls.
• Place sunflower seeds on a rimmed baking sheet. Drizzle with 2 teaspoons olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool.
• Preheat broiler.
• Preheat a large skillet over high heat. Add 2 tablespoons olive oil and swirl to coat. Add half of the mushrooms, season with salt and pepper, and cook, stirring only occasionally until golden, about 5 minutes. Remove mushrooms to a plate and repeat with 2 tablespoons olive oil and remaining 1/2 pound mushrooms. Return all mushrooms to the pan. Make a well in the center and add remaining 1 teaspoon olive oil and garlic. Saute until just beginning to turn golden, about 2 minutes. Fold to incorporate all mushrooms and add sherry vinegar, scraping bottom of pan to deglaze, cooking 1 minute more. Season to taste with salt and pepper and divide among serving bowls with rice.
• Place tofu slices on a rimmed baking sheet. Drizzle each slice with 1/4 teaspoon sesame oil and 1/2 teaspoon sesame seeds. Season tops with salt. Transfer to broil and cook until sesame seeds are toasted and tofu pieces are golden on the edges, about 8 minutes. Divide among serving bowls with rice and mushrooms.
• Meanwhile, bring a medium pot of water to a boil over high heat. Add rice wine vinegar and season water with salt. Reduce heat to a brisk simmer. Crack eggs into small ramekins and tip each one into a different corner of the pot. Maintain a simmer and cook eggs just until whites are set, about 3 minutes. Remove with a slotted spoon to a paper towel-lined plate to drain.
• Divide kale, cucumbers, radishes, sunflower seeds and poached eggs among serving bowls. Top with Miso-Ginger Dressing and serve.
• For the Miso-Ginger Dressing:.
• In a medium bowl, whisk to combine miso and rice wine vinegar. Add olive oil, sesame oil, honey and ginger and whisk until smooth. Add salt to taste. Dressing can be kept in refrigerator for up to 2 weeks.

Steps:

• For the Salad:.
• Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper and transfer to oven. Roast, flipping pieces after 20 minutes, until golden, about 25-30 minutes. Reduce oven temperature to 350 degrees F.
• Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more.
• Place sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool.
• Divide greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinioa, butternut squash and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve.
• For the White Balsamic Vinaigrette:.
• Whisk to combine olive oil, white balsamic and dijon mustard. Season to taste with salt and pepper. Dressing can be kept up to two weeks in the refrigerator.