Copycat Sweetgreen Lentil Avocado Bowl Recipes

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COPYCAT SWEETGREEN AVOCADO GREENS BOWL



Copycat Sweetgreen Avocado Greens Bowl image

Combine avocado, chicken and spicy sunflower seeds over a bed of greens and butternut squash and top with a simple white balsamic vinaigrette for a salad that eats like a meal.

Provided by norasingley

Categories     < 60 Mins

Time 55m

Yield 2 serving(s)

Number Of Ingredients 19

1 lb butternut squash, peeled and cut into 1-inch slices
2 tablespoons olive oil
1 teaspoon olive oil
kosher salt & freshly ground black pepper
1/2 cup quinoa, rinsed
1/4 cup sunflower seeds
1/4 teaspoon cayenne pepper
4 ounces mixed greens (such as baby spinach, arugula, baby kale, and or or mesclun)
8 ounces chicken, roasted (sliced or shredded)
6 ounces cherry tomatoes, halved (about 16 tomatoes)
1/4 cup lightly packed fresh parsley leaves
1 avocado, peeled, pitted, and thinly sliced
1 medium apple, cored and thinly sliced
3 tablespoons olive oil
2 tablespoons white balsamic vinegar
1 teaspoon Dijon mustard
kosher salt & freshly ground black pepper
1/2 small red onion, thinly sliced
1/3 cup lightly packed shaved parmesan cheese

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.

Nutrition Facts : Calories 1230.4, Fat 84.9, SaturatedFat 16.1, Cholesterol 99.7, Sodium 393.1, Carbohydrate 84.9, Fiber 19.7, Sugar 18.8, Protein 43

COPYCAT SWEETGREEN HARVEST BOWL



Copycat Sweetgreen Harvest Bowl image

Make and share this Copycat Sweetgreen Harvest Bowl recipe from Food.com.

Provided by norasingley

Categories     < 60 Mins

Time 1h

Yield 2 serving(s)

Number Of Ingredients 15

1/2 cup wild rice
kosher salt & freshly ground black pepper
1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound)
2 tablespoons olive oil
3 ounces fresh goat cheese
1 cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch
1 medium golden beet, peeled, halved lengthwise, and very thinly sliced
1 small fennel bulb, trimmed, halved, cored, and thinly sliced
6 ounces roasted chicken or 6 ounces poached chicken, shredded
3 ounces fresh goat cheese, crumbled
1/4 cup toasted almond, coarsely chopped
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
2 teaspoons Dijon mustard
kosher salt & freshly ground black pepper

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.

Nutrition Facts : Calories 1230.2, Fat 88.9, SaturatedFat 27.7, Cholesterol 131.1, Sodium 687, Carbohydrate 65.4, Fiber 10.9, Sugar 11.2, Protein 47.9

COPYCAT SWEETGREEN LENTIL AVOCADO BOWL



Copycat Sweetgreen Lentil Avocado Bowl image

Combine lentils and avocados with a bevy of other fun vegetables for a super soul-satisfying lunch or dinner.

Provided by norasingley

Categories     < 60 Mins

Time 45m

Yield 2 serving(s)

Number Of Ingredients 16

12 ounces Broccolini, trimmed
3 tablespoons olive oil, divided
1/2 teaspoon cayenne
kosher salt & freshly ground black pepper
1/3 cup pepitas
1/2 cup lentils
1 small head radicchio, cored and coarsely chopped (or 1/2 large head)
2 cups baby arugula
1/2 small beet, peeled and coarsely grated
1 large carrot, peeled and coarsely grated (or 2 medium carrots)
1 persian cucumbers or 1/2 English cucumber, thinly sliced
1 avocado, peeled and thinly sliced
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
2 teaspoons Dijon mustard
kosher salt & freshly ground black pepper

Steps:

  • For the Salad:.
  • Preheat oven to 425 degrees F. Place broccolini on a rimmed baking sheet and drizzle with olive oil. Season with cayenne and salt and pepper to taste and toss to combine. Transfer to oven and roast until golden and crispy, about 20 minutes. Remove broccolini to a plate.
  • Reduce heat to 350 degrees F. On the same baking sheet, toss pepitas with remaining 1 tablespoon olive oil. Season with salt and pepper and transfer to oven. Roast until toasted and lightly golden, about 8 minutes.
  • Meanwhile, place lentils in a pot and cover with water. Add one teaspoon salt and bring to a boil over high heat. Reduce to a simmer, cover and cook, stirring occasionally, until lentils are tender but still al dente, about 20 minutes. Drain.
  • Divide lentils and broccolini between two serving bowls.
  • In another bowl, combine romaine, arugula, grated beets and carrots, cucumbers and walnuts. Toss with enough vinaigrette to coat and season with salt and pepper. Divide between bowls and top with avocado and roasted pepitas. Alternatively, for a more stylized presentation, place ingredients into bowl in sections and dress directly in the bowl.
  • 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.

Nutrition Facts : Calories 822.7, Fat 73.4, SaturatedFat 10.7, Sodium 113.9, Carbohydrate 35, Fiber 14.6, Sugar 10, Protein 15.4

COPYCAT SWEETGREEN CAULIFLOWER TAHINI BOWL



Copycat Sweetgreen Cauliflower Tahini Bowl image

Lemony, spiced and bright, this herby, olive-y bowl is just the ticket for satisfying all of your Mediterranean cravings.

Provided by norasingley

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 21

1/2 large red onion, peeled and thinly sliced into rounds
1/3 cup red wine vinegar
1 teaspoon granulated sugar
kosher salt & freshly ground black pepper
1 large head cauliflower, cut into medium-sized florets (about 1.5 pounds)
1/4 cup olive oil, divided
2 tablespoons sumac, divided
1 tablespoon za'atar spice mix
1 (15 1/2 ounce) can garbanzo beans, drained and rinsed
2 large tomatoes, cored and cut into wedges
8 ounces greens (such as baby arugula, mesclun, and or or baby spinach)
1/2 cup lightly packed flat leaf parsley
3/4 cup mixed pitted olive
6 ounces feta, crumbled into large pieces
1 1/2 tablespoons tahini
2 tablespoons fresh lemon juice
1/2 lemon zest
1/4 cup olive oil
1/2 cup whole milk Greek yogurt
1 grated garlic clove, small
kosher salt & freshly ground black pepper

Steps:

  • For the Salad:.
  • Preheat oven to 425 degrees.
  • 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.
  • Place cauliflower on a rimmed baking sheet and drizzle with 2 tablespoons olive oil. Season generously with salt and pepper and toss to coat. Transfer to oven and roast until golden and crisp at the edges, shaking pan occasionally, about 40 minutes. Remove from oven, sprinkle with 1 tablespoon sumac, and toss to coat.
  • Place garbanzo beans in a bowl and toss with remaining 2 tablespoons olive oil, remaining 1 tablespoon sumac, and zaatar. Season to taste with salt and pepper. Divide garbanzo beans, tomatoes, greens, parsley, olives, feta, and cauliflower among serving bowls. Serve with Lemon Tahini dressing.
  • For the Lemon Tahini Dressing:.
  • In a medium bowl, whisk to combine tahini and lemon juice. Add olive oil, whisking until smooth. Add yogurt, lemon zest, and garlic. Season to taste with salt and pepper. Dressing can be kept covered in the refrigerator for up to one week.

Nutrition Facts : Calories 639.3, Fat 44.1, SaturatedFat 11.5, Cholesterol 40.2, Sodium 1096.7, Carbohydrate 47.8, Fiber 12.1, Sugar 10.3, Protein 18.4

COPYCAT SWEETGREEN CHICKEN PESTO RICOTTA BOWL



Copycat Sweetgreen Chicken Pesto Ricotta Bowl image

A delicious pesto vinaigrette, quickly-roasted Brussels sprouts and a dollop of fresh ricotta transform this satisfying salad into an elevated yet simple meal.

Provided by norasingley

Categories     < 60 Mins

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb Brussels sprout, trimmed and halved
1/4 cup olive oil, divided
kosher salt & freshly ground black pepper
1 cup quinoa, rinsed
1 1/2 cups fresh breadcrumbs (preferably not too fine)
1 tablespoon za'atar spice mix
8 ounces salad greens (like arugula and or or spinach)
1 lb roasted chicken, shredded
2 medium tomatoes, in wedges
1/2 cup fresh ricotta
1/4 cup plus 2 tablespoons high-quality pesto sauce
2 tablespoons olive oil
1 tablespoon high-quality balsamic vinegar
kosher salt & freshly ground black pepper

Steps:

  • For the Salad:.
  • Preheat oven to 450 degrees F.
  • Place brussels sprouts on a rimmed baking sheet. Drizzle with 2 tablespoons olive oil and season generously with salt and pepper. Toss to coat and arrange brussels sprouts on baking sheet, cut side down. Transfer to oven and roast until brussels sprouts are deeply golden, about 20 minutes, flipping brussels sprouts to cut-side up three-fourths of the way through cooking.
  • Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 2 cups 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 skillet over medium-high heat. Add remaining 2 tablespoons olive oil and swirl to coat. Add breadcrumbs, season with salt and pepper, and toast, stirring occasionally, until golden and crisp, about 3 minutes. Remove from heat and sprinkle with zaatar.
  • Place greens, chicken and tomatoes in a large bowl and drizzle with enough pesto vinaigrette to coat. Divide among serving bowls. Top with quinoa, fresh ricotta, brussels sprouts and toasted breadcrumbs. Pass additional dressing at the table.
  • For the Pesto Vinaigrette:.
  • Combine pesto, olive oil and balsamic vinegar in a small bowl. Season to taste with salt and pepper.

Nutrition Facts : Calories 856.6, Fat 46.8, SaturatedFat 11.2, Cholesterol 100.7, Sodium 447.9, Carbohydrate 70.1, Fiber 9.2, Sugar 7.2, Protein 40.2

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