Re-create a popular Sweetgreen menu item at home with this copycat grain bowl recipe.
Tossing the broccoli in hot sauce and crushed red pepper lends a spicy note to this flavorful bowl.
Stir 1 tablespoon oil, hot sauce and crushed red pepper together in a medium bowl.
Photo:Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Add broccoli; toss to coat.
Spread on one half of a large rimmed baking sheet.
Place chicken thighs on the other half of the baking sheet; sprinkle with pepper.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Cube the chicken when cool enough to handle.
Meanwhile, bring water and salt to a boil in a medium saucepan.
Stir in quinoa; cover and reduce heat to maintain a simmer.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Cook until the quinoa is tender and the water is absorbed, 13 to 15 minutes.
Remove from heat, fluff with a fork and stir in spinach and 1 tablespoon oil.
Cover to keep warm.
Photographer: Brie Goldman, Food Stylist: Annie Probst, Prop Stylist: Gabe Greco
Meanwhile, stir pesto and vinegar together in a small bowl.
Heat the remaining 1 tablespoon oil in a medium skillet over medium heat.
Add panko; cook, stirring often, until golden, about 3 minutes.
Transfer to a small plate; stir in za’atar.
To serve, divide the quinoa among 4 shallow bowls.
Top with equal portions of chicken, broccoli and tomatoes.
Drizzle with the pesto vinaigrette and sprinkle with toasted panko.
Garnish with shaved Parmesan and serve with additional hot sauce, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
