Copycat Sweetgreen Earth Bowls

Copycat Sweetgreen Earth Bowls

Easy, flavorful, nutrient packed quinoa bowls that can be made in your very own home! So yummy and easy!

Last semester I interned for Sweetgreen. If you are unfamiliar with it, you should definitely make yourself familiar with them because they serve the most amazing, healthy food ever. It was seriously a dream to get to work with them for my first internship. They first opened in Washington, D.C. – and lucky for me they just opened in Berkeley. While I was working with them I got to live off of salads for a solid 2 weeks when opening day came around.

Of all the salads the serve, the Earth Bowls are one of my favorites, and also a customer favorite too. My favorite part of the bowl is the pesto vinaigrette – it brings all of the ingredients together and gives so much fresh herb flavor!

Of course I could not live long without them, so as soon as I got home for summer I gave a go at making a homemade version. The results? Success!

For the first two weeks of summer, this is what I had for lunch everyday. I would make/prep all of the ingredients on Sunday, store the prepped bowl components in separate containers and I was all set. When lunch time rolls around, heat up the quinoa, broccoli, corn, and chickpeas in a bowl and top with all the fresh ingredients.

Bam! Lunch is ready for a whole week. You know… unless you have to share with significant other/family members. 🙂

Copycat Sweetgreen Earth Bowls

Yield: 2 servings

Prep Time: 10 mins

Cook Time: 25 mins

Total Time: 35 mins

Easy, flavorful, nutrient packed quinoa bowls that can be made in your very own home! So yummy and easy!

Ingredients

  • 2 chicken breasts
  • 1 head broccoli, chopped
  • 1 (15 oz) can chickpeas, drained and rinsed
  • 1 cup frozen corn
  • 6 cups baby arugula
  • 1 cup cherry tomatoes, cut in half
  • 2 cups cooked quinoa
  • 1/2 cup diced white cheddar cheese
  • 2 cups tightly packed fresh basil leaves, stems removed
  • 2 cloves garlic, minced
  • 1/2 cup olive oil
  • 2 Tablespoons red wine vinegar
  • 1 Tablespoon dijon mustard
  • 1 teaspoon salt
Read the whole recipe on Layers of Happiness