Sweetgreen Harvest Bowl
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Sweetgreen’s Harvest Bowl is a delicious mix of fall flavors that’s all about cozy vibes and fresh flavors. Packed with roasted sweet potatoes, diced apple, crunchy kale, wild rice mix, creamy goat cheese, toasted almonds and a tangy balsamic vinaigrette, it’s the perfect balance of sweet, savory and a little nutty crunch. This isn’t a normal salad – this is a MEAL!
🔍 COPYCAT SECRETS UNCOVERED!
Sweetgreen bowls are GINORMOUS and can EASILY last for two meals – same is said for this recipe. These salads are LARGE so it will serve four. If you’re using those super large chicken breasts – each person can have half.
I asked what kind of apples they use and they confirmed – honey crisp! And – after close examination of the wild rice blend – they used this Lundberg Wild Rice – when you cook it – it almost has a purple tone to it and it’s full of all the things besides “normal” rice like farro!
Make it Quicker & Easier
- Rotisserie Chicken – this is always an option. I don’t like the waste of the basically tossing the skin – so I make my own chicken. I either roast at 375º for 20-25 min in the oven or in the air fryer for 12-18 min.
- Bottled Balsamic Vinaigrette – this vinaigrette is pretty basic – a bottled one would be fine. I typically like Ken’s. It is a little sweet so this Honey Balsamic would be a good match.
- Microwaveable Rice – as I mentioned, I’m using the same rice as Sweetgreen but there are tons of those new microwaveable rice blends. The Lundberg rice took all of 45 minutes to cook! There are lots of brown rice and quinoa blends that would be great too!
How to make the Sweetgreen Harvest Bowl
This copycat Sweetgreen Harvest Bowl recipe is an easy grain bowl to make – you just to prep each of the ingredients separately. I’m also going to provide you substitutions and variations if you’re needing to make a change!
- Rice – get that rice to boil if using the Lundberg – it takes 45 minutes!
- Chicken & Sweet Potatoes – Roast chicken breast & sliced sweet potaotes for 25 minutes.
- You could also use butternut squash if you didn’t have sweet potatoes.
- You could also use chicken thighs if you prefer them to chicken breast.
- Toast Almonds – pop them in skillet for 3 minutes with a little oil.
- Easily substitute walnuts or pecans if you’re not an almond fan.
- Prep Remaining Ingredients – dice kale and apples, crumble goat cheese. I also massage the kale with a little lemon juice to soften it – you could also use olive or avocado oil.
- Salad Dressing – whisk together your balsamic vinaigrette ingredients.
- Put it all together! Start with kale and then add chicken, rice, apple, goat cheese, sweet potatoes and almonds. Then, top with vinaigrette.
- If you’re not a kale fan, you can use arugula, spinach or spring greens.
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Sweetgreen Harvest Bowl
Equipment
Ingredients
Balsamic Dressing
- 1/4 cup balsamic vinegar
- 1/4 cup vegetable oil
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- 1 tbsp mayonnaise
- Pinch of salt and pepper
Harvest Bowl
- 1 large sweet potato sliced
- 2 boneless skinless chicken breasts
- 2 tbsp olive oil
- 2 tsp garlic powder
- 2 tsp salt
- 1 tsp black pepper
- 2 cups wild rice cooked (1 cup dry)
- 1/2 cup almonds
- 2 honey crisp apples diced
- 6 oz goat cheese crumbled
- 10 cups Kale chopped
- 1 tbsp lemon juice
Instructions
- Prepare rice according to package directions.2 cups wild rice
- Preheat oven to 375º
- Slice sweet potatoes in half lengthwise – then in half lengthwise again – then slice into 1/2 inch triangle slices1 large sweet potato
- On a rimmed baking sheet, lay out 2 chicken breasts and sweet potatoes.2 boneless skinless chicken breasts
- Sprinkle with olive oil, garlic powder, salt & pepper. Flip chicken and season other side as well. Toss potatoes so they are coated.2 tbsp olive oil, 2 tsp garlic powder, 2 tsp salt, 1 tsp black pepper
- Place baking sheet in the oven for 25 minutes.
- In a skillet, heat 1 tsp olive oil and, when hot, add almonds. Shake skillet so almonds are toasted for about 3 minutes.1/2 cup almonds
- Dice kale & apple and crumble goat cheese.2 honey crisp apples, 10 cups Kale, 6 oz goat cheese
- In a large bowl, rub kale with lemon juice to tenderize. Sprinkle apple with lemon juice as well to prevent browning.1 tbsp lemon juice
- In a mixing bowl or mason jar, add all ingredients for vinaigrette (balsamic vinegar, oil, mustard, maple syrup, salt & pepper). Whisk and refrigerate until ready to serve.1/4 cup balsamic vinegar, 1/4 cup vegetable oil, 1 tbsp dijon mustard, 1 tbsp maple syrup, 1 tbsp mayonnaise, Pinch of salt and pepper
- Remove pan from the oven and test with a meat thermometer. Chicken should be 155º internal temperature and let rest for 5 minutes.
- Assemble bowls by adding 2.5 cups chopped kale to the bowl. Add the following: 1/2 cup roasted sweet potatoes, 1/2 cup wild rice, 1/2 apple, 2 tbsp almonds, 1-2 oz goat cheese, 3-4 oz chicken
- Serve with balsamic vinaigrette
