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Sweetgreen gets a 'kelping' hand from David Chang

Provided

February 12, 2020

Sweetgreen is adding kelp to its menu Thursday via a partnership with Atlantic Sea Farms, the first commercial seaweed farm in the United States.

Founded in Washington DC, with headquarters in LA, Sweetgreen worked with Chef David Chang, founder of Momofuku, to create its Tingly Sweet Potato + Kelp Bowl. It features marinated kelp, roasted chicken, sweet potatoes as well as Momofuku's tingly spice, shredded cabbage, tomatoes, cilantro, parm crisp furikake, organic wild rice, shredded kale, lime squeeze and lime-cilantro dressing, according to a company email sent to Fast Casual. 

"This nutritious, delicious seaweed is regenerative to the ecosystem, helping to remove carbon from the ocean and atmosphere. It's also packed with tons of vitamins and nutrients like potassium, iron, fiber, iodine and more," stated Sweetgreen.

Chang was happy to help the chain bring kelp to more people.

"It's one of the most underrated ingredients out there, and with all the changes that are happening in this world it's going to be more important on the plate than ever before," Chang said in the email.