So, we've noticed you guys really, really like healthy recipes. And we feel you! Taking in fresh, clean foods that make you feel like you could beat Usain Bolt AND kick a conference call in the ass beats calorie counting and obsessing over bikini season one hundred times over. Welcome to Off the Menu: our new series, dedicated to begging our favorite places to eat for the recipes behind their most delicious, good-for-you dishes.
As we’ve ultimately come to accept the imminent end to summer :sob:, we’ve kind of conceded to welcoming in some of fall’s payoffs. We mean, aside from the sartorial benefits of cooler weather (you have to admit, this is the season of :ok_hand: fashion options), there are also some epicurean perks (read: apples, sweet potato, KALE!), especially if you’re into the whole eating locally-sourced-in-season produce thing like we are. And you can leave it to NYC’s go-to spot for build-your-own salads, green juices, and farm-to-table (or biodegradable take-out container) nutritional meals, Sweetgreen, to create one amazingly delicious and healthy fall-ready bowl for our kale-loving hearts. It also happens to be super easy to make at home #winning. So obviously we had to try it and (obviously) it was amazing—but you wouldn’t have expected anything different.
Harvest Bowl Recipe
INGREDIENTS:
2 cups Cooked Wild Rice (warm)
4 cups Kale Leaves
2 Chicken Breasts, Roasted, Diced
¼ cup local goat cheese
1 cup Roasted Sweet Potatoes (cut into bite sized pieces)
Handful of toasted almonds
1 Apple, diced
Combine all of the salad ingredients in a large mixing bowl. Dress it up with your favorite Balsamic Vinaigrette, and eat fast (before someone else does).
