Copycat Sweetgreen Harvest Bowl

This hearty copycat Sweetgreen harvest bowl is my answer to busy weekdays when I crave something nourishing and packed with flavor but do not want to wait in line or splurge on takeout. With tender roast chicken, sweet potatoes, wild rice, apples, goat cheese, and a tangy balsamic vinaigrette, every bite feels like a little celebration—plus it makes fantastic leftovers for lunch.

Putting this together for my family has become a Sunday ritual. I love how prepping everything in advance gives us healthy lunches ready to grab, and my kids race to claim the last roasted sweet potato cubes.

Ingredients

• Balsamic vinegar: adds tangy sharpness to the dressing and balances the bowl try to pick an aged one for richer flavor
• Dijon mustard: helps emulsify the vinaigrette and brings a savory note use fresh if possible
• Honey: rounds out the dressing with a touch of sweetness
• Kosher salt: seasons every layer I always use flaky salt and measure with my fingers
• Freshly ground black pepper: gives the vinaigrette a subtle bite crack it fresh for best aroma
• Neutral oil: forms the base for creamy vinaigrette look for avocado or grapeseed oil
• Wild rice blend: brings earthiness and a chewy texture choose a mix with whole grains for more fiber
• Onion powder: a flavor booster for both chicken and potatoes check for clump-free and fresh
• Garlic powder: brings roastiness to the seasoning be sure it smells rich
• Paprika: adds warmth to the seasoning smoked or sweet both work
• Boneless skinless chicken breasts: cook up tender and lean choose organic if you can
• Sweet potatoes: add natural sweetness and hearty substance pick firm ones with bright orange skin
• Whole raw almonds: bring crunch and toasty flavor give them a sniff for freshness
• Kale: supplies a hearty green base massage for tenderness select dark green firm leaves
• Honeycrisp apple: lends tartness and juicy crunch Honeycrisp stays crisp after cutting
• Goat cheese: crumbled over top for creamy tang buy a log and crumble for fresher flavor

Step-by-Step Instructions

Make the Balsamic Vinaigrette:

In a small bowl whisk together balsamic vinegar Dijon mustard honey salt and pepper until fully blended together keep whisking as you slowly pour in the neutral oil in a steady stream until the dressing is glossy and uniform

Prep the Wild Rice:

Pour rice into a fine mesh sieve and rinse under cold water use your fingers to stir the grains until water runs clear this helps prevent gumminess Add rinsed rice to a pot with water and some salt bring to a boil over high heat once boiling stir turn heat to medium-low cover and simmer until the grains are fluffy and all water is absorbed about forty five minutes remove from heat uncover top with a paper towel then cover back up with the pot lid let the rice steam and cool for fifteen minutes

Season and Roast Chicken and Sweet Potatoes:

Mix together onion powder garlic powder paprika and salt in a small bowl Rub chicken breasts all over with oil then sprinkle on some of the spice blend Arrange sweet potato slices on a separate sheet toss with oil and the remaining seasoning then spread out in a single layer Roast both trays in a hot oven with chicken on the lower rack and potatoes on the upper roast the chicken until cooked through and juices run clear about fifteen to twenty minutes let rest at least ten minutes then cube Meanwhile keep roasting the potatoes until fork-tender and caramelized about five to ten minutes more let cool

Toast the Almonds:

Lower the oven heat and spread almonds onto a baking sheet toast until golden and fragrant about eight to ten minutes let cool and chop coarsely

Massage the Kale:

Pile ribboned kale into a large bowl sprinkle with salt then get in there and massage with your hands for a minute until the leaves go glossy and darken they should feel softer to the touch

Assemble the Harvest Bowls:

Set out four bowls divide the kale evenly among each heap on chicken cubes sweet potato pieces wild rice apple chunks goat cheese crumbles and chopped almonds drizzle each bowl generously with the balsamic vinaigrette

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Storage Tips

Keep each component separate to prevent sogginess Store the vinaigrette in a sealed jar so you can shake and pour as needed Chicken rice potatoes and almonds keep well refrigerated for up to three days Massage extra kale only when ready to eat so it stays crisp

Ingredient Substitutions

Try quinoa or farro instead of wild rice if you want to switch up the grain For the roasted veggies swap sweet potatoes for butternut squash or even roasted carrots Walnuts or pecans can stand in for almonds If goat cheese is not your thing feta or shredded cheddar work great

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Serving Suggestions

Serve this bowl for lunch or a light dinner I love packing it into portable containers for an easy work lunch or even a road trip meal It also makes a great holiday meal prep side or a crowd pleasing base for a buffet dinner Add extra grilled veggies or some sliced avocado for even more color

Cultural Context

The Sweetgreen harvest bowl reflects a trend toward customizable grain bowls full of local and seasonal ingredients It is inspired by classic fall flavors but works any time of year Using wild rice and kale gives it staying power plus great nutrition so every bite feels fresh and savory To me this bowl embodies the new American salad movement prioritizing balance and texture in every forkful

Common Recipe Questions

→ How far ahead can I prepare the components?

Most elements—chicken, sweet potatoes, rice, and dressing—can be prepared 3 to 5 days in advance and stored separately in airtight containers in the refrigerator.

→ Can I substitute the wild rice with another grain?

Yes, you can use quinoa, farro, or even brown rice as alternatives to wild rice for a different texture or flavor profile.

→ What are some nut alternatives to almonds?

Toasted pecans or walnuts work well. Feel free to use your favorite nuts or omit them if needed for allergies.

→ Tips for prepping the kale?

Wash, destem, and chop the kale ahead of time. Massage with salt just before serving to ensure the best texture and flavor.

→ Can I use other vegetables instead of sweet potatoes?

Absolutely! Swap sweet potatoes for butternut squash, acorn squash, or even Brussels sprouts for added variety.