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Homemade Sweetgreen Bowls; A Guide

If you love Sweetgreen but don’t love the price tag, you are going to love this homemade Sweetgreen bowl guide. With a little bit of meal prep magic, you can build fresh, colorful, nutrient-packed bowls all week long, without ever leaving your kitchen or spending $14+ per salad. ;)
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Course dinner, lunch

Ingredients
  

Green goddess ranch

  • 1/4 chopped red onion
  • 2 cloves of garlic
  • Small handful of mixed fresh herbs, such as basil, cilantro, parsley and dill
  • 2 tbsp lemon juice
  • 2 tbsp white wine vinegar
  • 1/2 cup plain Greek or coconut yogurt
  • 1 tbsp Sriracha or your favorite hot sauce
  • 1 tbsp avocado oil mayonnaise
  • 1/2 tsp sea salt, or to taste
  • 1/2 tsp pepper, or to taste

Spicy cashew dressing

  • 1/3 cup cashew butter
  • 1 cup cilantro
  • 1 quarter size knob of ginger
  • 1 1/2 tbsp sesame oil
  • 2-3 garlic cloves
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup
  • 1 tbsp red chili flakes
  • Juice of 1 lime
  • 2 tsp sea salt (more if desired)
  • water, as needed to thin

sweet potato & broccoli

  • 2 large sweet potatoes, cubed into 1/2" pieces
  • 2 large head broccoli, chopped into small florets
  • 3 tbsp olive oil
  • 3/4 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp sea salt & pepper, to taste

Ranch seasoned chicken (you can also just use rotisserie chicken!)

  • 2 lbs boneless chicken breast
  • 2 tbsp ranch seasoning (I use primal palette!)
  • 2 tbsp olive oil

To assemble the salad

  • crunchy veggies of choice (coleslaw mix, shredded carrots, cucumber, etc.)
  • Greens for your base (arugula, romaine, spinach, etc).
  • optional additions: avocado, feta, seeds or nuts, etc.

Instructions
 

Chicken

  • Note: You can definitely skip this and use store-bought rotisserie chicken or prepared chicken to make this even easier!
  • Cut the chicken breast into 1-2" chunks.  Put them in a bowl with 1 tbsp olive oil and 2 tbsp ranch seasoning.  Stir to coat with seasoning.  Let rest in the refrigerator for 10-15 minutes.
  • Place in the air fryer basket and cook at 370-degrees for 10 minutes. Flip the chicken and cook for an additional 4-8 minutes, or until the internal temperature reaches 160-degrees. Allow to rest prior to slicing.

Roasted sweet potatoes & broccoli

  • Pre-heat oven to 425 F. Add cubed sweet potatoes and chopped broccoli to a medium bowl with oil, garlic powder, salt, pepper, and seasonings. Toss to coat vegetables evenly. Spread the sweet potato and broccoli on two parchment-lined baking sheets. Roast in the oven on the middle and bottom racks for 24-30 minutes or until potatoes are fork tender and broccoli is tender-crisp. Switch the location of the racks halfway through the cook time, and toss vegetables. Keep a close eye on your veggies, as oven temperatures can vary!

Dressing

  • In high-powered blender or food processor, combine all ingredients until thick green dressing forms. Taste and adjust seasonings if needed.Serve with your desired dishes. Note: Homemade salad dressing can be stored in an airtight container in the fridge for about one week.

Assembling your bowls

  • Add a base of greens to each bowl.
  • Add some of the cooled roasted sweet potatoes and broccoli, chicken, and crunchy veggies.
  • Pour some dressing into a small container and either add it to the center of your bowls or store on the side. Add any toppings you'd like (avocado, feta, seeds or nuts, etc.). Enjoy or place the lid on top and store for later!

Notes

I love these bowls for meal prep!
Dressing containers