Daring Harvest Salad Bowl

We’ve always been obsessed with Sweetgreen’s Harvest Bowl, and now we’ve taken it to the next level with Daring Original Plant Chicken Pieces. This bowl is bursting with flavor and nutrients, and is perfect to meal prep for the week.


45 minCook

15 minPrep


Plant Chicken Marinade

  • 2 pkg Daring Original Plant Chicken Pieces
  • ¼ cup Coconut aminos
  • 1 tsp Garlic powder
  • 1 tsp Ground ginger
  • ½ tsp Red pepper flakes
  • ½ tsp Salt
  • ½ tsp Pepper

Harvest Bowl

  • 2/3 cups Sprouted brown rice (uncooked)
  • 2 ea Sweet potatoes, diced (10 oz)
  • 1 lb Brussel sprouts, trimmed and cut in half
  • 1 ea Apple, large (175 grams)
  • ½ cup Pecans, toasted
  • ½ cup Plant-based goat cheese (2 oz)
  • 8 cups Baby kale (8 oz)
  • 1 ½ Tbsp Olive oil
  • TT Salt and pepper

Creamy Balsamic Dressing

  • ¼ cup Balsamic vinegar
  • 2 Tbsp Cashew butter
  • 1-2 Tbsp Water (or more for thinning it out)
  • TT Salt

Step 1

Marinate your Daring Plant Chicken. Add the coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper straight into your Daring pouches, mixing well to combine to ensure the pieces are evenly coated. Let marinate in the refrigerator for 30 minutes or up to 8 hours.  

Step 2

Start by adding diced sweet potatoes to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in a pre-heated oven at 400 degrees Fahrenheit for 35-45 minutes under tender. 

Step 3

While the sweet potatoes are roasting, add the diced brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the 400 degree Fahrenheit oven for 15-20 minutes under tender. 

Step 4

Finally, while the veggies are cooking, roast your Plant Chicken Pieces in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 10-12 minutes 

Step 5

Make your rice. Add to a pot or rice cooker with water or broth (broth adds a little more flavor) and follow instructions according to the package. 

Step 6

While everything cooks, make the dressing. Add the balsamic vinegar, cashew butter, salt, and 1 tablespoon of water to a small jar. Using an immersion blender works best to make sure it’s thoroughly combined, but you can also mix it with a fork. Add more water for a thinner consistency. 

Step 7

When the rice, veggies, and Plant Chicken are almost done, dice the apple, crumble the plant-based goat cheese, and roughly chop the pecans. 

Step 8

Assemble your bowls. Evenly divide the greens, rice, Plant Chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing 

Step 9

Meal prep for an easy go-to lunch you can enjoy all week!

Other things to try with DARING.

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