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Sweetgreen Avocado Greens Bowl

Sweetgreen Avocado Greens Bowl

Prep Time 15 mins
Cook Time 45 mins
Servings 2
Calories 540 kcal

Ingredients
  

For the Salad

  • 1 lb butternut squash, peeled and cut into 1-inch slices
  • 2 tbsp olive oil
  • 1 tsp olive oil
  • 1 dash kosher salt & freshly ground black pepper
  • 1/2 cup quinoa, rinsed
  • 1/4 cup sunflower seeds
  • 1/4 tsp cayenne pepper
  • 4 oz mixed greens (such as baby spinach, arugula, baby kale, and/or mesclun)
  • 8 oz chicken, roasted (sliced or shredded)
  • 6 oz 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

White Balsamic Vinegairette

  • 3 tbsp olive oil
  • 2 tbsp white balsamic vinegar
  • 1 tsp Dijon mustard
  • 1 dash kosher salt & freshly ground black pepper
  • 1/2 small red onion, thinly sliced
  • 1/3 cup lightly packed shaved parmesan cheese

Instructions
 

  • Preheat oven to 425 degrees F.
  • Place the diced butternut squash on a rimmed baking sheet, and drizzle them with olive oil. Season generously with salt and pepper and transfer to oven. Roast them for 20 minutes, flip them, and continue roasting them for another 20 minutes, or until golden. Then reduce the oven temperature to 350 degrees F.
  • Meanwhile, in a medium pot, combine the quinoa, a large pinch of salt and 1 cup water. Bring the water to a boil over high heat. Then cover the pot with a lid and reduce heat to low. Cook the quinoa for about 12 minutes. Remove the lid and continue to cook, stirring occasionally until the water has evaporated and the quinoa is tender but still al dente, about 4 minutes more.
  • Place the sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper, and sprinkle with cayenne pepper. Toss them to coat well with the seasoning, and transfer them to the oven. Roast the sunflower seeds until they are toasted and fragrant, about 10 minutes, stirring halfway through. Remove from the oven and let them cool.
  • Divide the greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinoa, butternut squash, and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve.

White Balsamic Vinaigrette

  • Whisk to combine olive oil, white balsamic and dijon mustard. Add in the parmasan and red onion pieces. Season to taste with salt and pepper. 

Notes

  • You don't have to use all of the dressing in one sitting. It can be saved in the refrigerator for up to two weeks.