DOPE KITCHEN makes a HARVEST BOWL

Copycat Sweetgreen Harvest Bowl… so you can finally stop ordering $25 salad delivery and save your money for weed. You’re welcome.

For $25, you can get all of the ingredients below and make about 5 servings. FIVE. HARVEST. BOWLS. And it’s so easy to meal prep, so my instructions below are written with meal-prepping in mind.

1 cup wild rice

1-1.5 lbs chicken breast

Olive oil

Salt & pepper

1 large sweet potato, peeled and sliced

2 small apples

Sliced almonds

Goat Cheese

Kale, chopped

Balsamic Vinaigrette

Preheat oven to 420.

Cook wild rice according to package instructions. Bring to a boil, then cover and reduce to a simmer. Cook for 45 minutes or until done, then store in a container and refrigerate.

Spread sweet potatoes out onto a baking sheet making sure potatoes are arranged in a single layer. Drizzle with olive oil, salt, and pepper. Bake for 25-30 minutes. Then place in a container and refrigerate.

Season your chicken breast with salt and pepper. Add olive oil to a skillet over medium-high heat. Cook the chicken for about 5-6 minutes per side, or until internal temperature reaches 165. Remove from heat and let it rest for about 5 minutes, then chop into cubes, store in a container, and refrigerate.

Chop apples into cubes. Store in a container in the refrigerator.

When you’re ready to make a salad, place chopped kale in a large salad bowl and give it a massage for about 1-2 minutes or until dark green and shiny (feel free to use a tiny bit of olive oil and lemon juice for this step as well).

I like to take the chill out of the rice, chicken, and sweet potatoes, so heat it up for 3-5 minutes at 350 or microwave for about 20-30 seconds. Add chicken, sweet potatoes, and rice to the kale, then top with goat cheese, apple, sliced almond, and balsamic vinaigrette. Toss and enjoy!