Sweet Green Harvest Bowl Copycat

Crop bowl ingredients

• chickpeas: Canned chickpeas are perfect for a convenient option, but you can also cook your own from scratch. You will need a 19 oz can or about 2 cups.
• the oil: You can use olive oil, avocado oil or any other cooking oil of your choice to fry chickpeas and sweet potatoes.
• Seasoning: For chickpeas and sweet potatoes you will need dry thyme and garlic powder. Feel free to experiment with other spices like paprika or add some heat with a pinch of red.
• Sweet Potatoes: You will need 1 medium sweet potato or about 3 cups cubed. The amount does not have to be exact. Butternut squash works well as a substitute.
• Wild Rice: You can use wild rice, brown rice, a brown and wild rice mix, or use a different grain like quinoa or farro.
• apple: Any crisp apple does a variety of things.
• in time: You can use any type of pitcher. Spinach works as an alternative though I would recommend kale if you are making it in meal prep so it doesn’t get soggy.
• cashew nuts: Use raw almonds or dry roasted almonds. You can substitute any other nuts or seeds here.

dressing ingredients

A balsamic dressing is recommended for these bowls But there are some other good options Miso Tahini Dressing, Dijon Maple Dressing, Glory Bowl Dressing or Lemon Tahini Dressing.

• garlic: Fresh garlic is best. I want to grate it so it’s smooth.
• Flavored vinegar: Any balsamic vinegar will do.
• olive oil: A good quality extra virgin olive oil is best for dressing.
• Dijon: Any Dijon mustard works.
• Maple syrup: Use maple syrup or alternatively agave syrup or honey.

Step by step instructions

Step 1: Fry chickpeas and sweet potatoes.

add Heat chickpeas in a pan with oil, half the thyme, garlic powder, salt and pepper. and mix them.

add Toss sweet potatoes in another pan with 2 tablespoons oil, remaining thyme, salt and pepper And toss the coat.

the place Place the chickpeas and sweet potatoes in the oven and roast for 20-25 Minutes at 425 F, tossing and rotating pans halfway through Sweet potatoes are tender and chickpeas are crispy.

Step 2: Make the Dressing.

Add all Dressing ingredients in a bowl or container and whisk until emulsified.

Step 3: Massage the kale.

add Toss chopped kale in a large bowl with 1 tablespoon dressing and a pinch of salt.

Massage the callus with your hands until the leaves are coated in the dressing and turn dark green.

Step 4: Assemble the bowl.

arrange Cook rice and other ingredients in a bowl and drizzle with remaining dressing.

variety

• Try another grain like quinoa or farro as an alternative to wild rice.
• Make these crispy lentils instead of fried chickpeas.
• Try butternut squash instead of sweet potatoes.
• Add dried cranberries.
• Add feta or other cheese of choice.
• Add protein like baked tofu or tempeh
• Add roasted carrots or Brussels sprouts.

How to store and prepare

• Wild rice, sweet potatoes and chickpeas can be made 1-2 days ahead and stored in an airtight container in the fridge.
• The dressing can be made a few days ahead and stored in the refrigerator.
• Assembled bowls can be stored in an airtight container in the refrigerator for up to 4 days.
• I recommend keeping the apple covered until serving if storing for more than 1 day.
• Leftover bowls can be enjoyed chilled or warmed in the microwave.