Fakeout Kitchen

Sweetgreen-Style Harvest Bowl

This version replaces industrial seed oils and refined sugars with nutrient-dense whole foods for a truly nourishing lunch.

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Ingredients

  • 1 cup organic quinoa
  • 2 cups water
  • 2 large organic sweet potatoes, cubed
  • 3 tbsp avocado oil
  • 1 tsp sea salt
  • 4 cups chopped organic kale
  • 1 gala apple, thinly sliced
  • 1/4 cup raw pumpkin seeds (pepitas)
  • 1 organic avocado, diced
  • 3 tbsp tahini
  • 1 tsp raw honey
  • 1 lemon, juiced
  • 1 clove garlic, minced
  • 2 tbsp water (for dressing consistency)

Clean swaps

How we upgrade the restaurant version with better ingredients.

  • Canola or Soybean oil (typical restaurant) → Avocado oil — Eliminates inflammatory industrial seed oils.
  • Refined sugar or High Fructose Corn Syrup → Raw honey — Provides natural sweetness without blood sugar spikes.
  • Wheat berries (potential cross-contamination) → Organic quinoa — Provides complete protein and is naturally gluten-free.

Instructions

  1. Rinse the quinoa thoroughly and simmer in 2 cups of water for 15 minutes until fluffy; drain any excess water.
  2. Preheat oven to 400°F (200°C). Toss cubed sweet potatoes with avocado oil and sea salt, then roast for 25-30 minutes until tender.
  3. Place chopped kale in a large bowl. Massage the leaves with lemon juice and a pinch of salt for 1 minute to break down fibers.
  4. In a small jar, whisk together tahini, raw honey, lemon juice, minced garlic, and water until it reaches a creamy consistency.
  5. Assemble the bowls by layering the quinoa, roasted sweet potatoes, massaged kale, and apple slices.
  6. Top with diced avocado and pumpkin seeds, then drizzle generously with the lemon-tahini dressing.

FAQ

Is this Sweetgreen-Style Harvest Bowl gluten-free?

Yes, by using organic quinoa instead of wheat berries, this recipe is naturally gluten-free.

Can I swap the avocado oil for something else?

Yes, you can use extra virgin olive oil or melted grass-fed butter for roasting the sweet potatoes.

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