Copycat Sweetgreen Harvest Bowl (Print-Friendly Version)

Mix roasted chicken, kale, wild rice, apples, and balsamic vinaigrette for a versatile, hearty lunch or dinner.

# What You'll Need:

→ Balsamic Vinaigrette

01 - 45 ml balsamic vinegar
02 - 15 ml Dijon mustard
03 - 15 ml honey
04 - 2.5 g kosher salt
05 - 0.5 g freshly ground black pepper
06 - 60 ml neutral oil

→ Bowl Components

07 - 135 g wild rice blend
08 - 18.75 g kosher salt, divided
09 - 2.25 g onion powder
10 - 1.5 g garlic powder
11 - 0.5 g paprika
12 - 450 g boneless, skinless chicken breasts
13 - 45 ml neutral oil, divided
14 - 450 g sweet potatoes, scrubbed, halved lengthwise, sliced 6 mm thick
15 - 57 g whole raw almonds
16 - 225 g kale, washed, destemmed, thinly sliced (about 6 packed cups)
17 - 1 large Honeycrisp apple, chopped into 1.25 cm pieces
18 - 113 g goat cheese, crumbled

# How to Make It:

01 - In a small bowl, whisk together balsamic vinegar, Dijon mustard, honey, salt, and black pepper until combined. While continuing to whisk, gradually drizzle in neutral oil until the dressing becomes smooth and emulsified.
02 - Pour vinaigrette into an airtight container and refrigerate until needed.
03 - Rinse wild rice under cold water in a fine-mesh sieve until water runs clear. In a saucepan, combine 135 g rice with 355 ml cold water and 3.75 g salt. Bring to a boil, reduce heat to medium-low, cover, and simmer for 45 minutes or until rice is tender and water is absorbed. Remove from heat, uncover, place a paper towel over the pot, reseal with the lid, and allow to steam for 15 minutes.
04 - Preheat oven to 220°C. Line two baking sheets with foil. In a small bowl, mix onion powder, garlic powder, paprika, and 10 g kosher salt. On one tray, rub chicken breasts with 15 ml oil and season with half of the spice mixture. On the other tray, toss sweet potato slices with 30 ml oil and the remaining spice mixture; spread evenly.
05 - Place chicken on the lower oven rack and sweet potatoes on the upper rack. Roast until chicken reaches 71°C internal temperature, about 15–20 minutes. Allow chicken to rest for at least 10 minutes before dicing into 1.25 cm cubes. Continue roasting sweet potatoes for 5–10 minutes more until tender and lightly browned. Cool on tray.
06 - Reduce oven temperature to 175°C. Spread almonds on a clean baking tray and roast for 8–10 minutes until golden. Let cool, then coarsely chop.
07 - In a large mixing bowl, combine sliced kale with 5 g salt. Using clean hands, massage the kale until it softens and darkens in color, about 1 minute.
08 - Divide massaged kale among four serving bowls. Top each with diced chicken, roasted sweet potatoes, wild rice, chopped apple, crumbled goat cheese, and toasted almonds. Drizzle each bowl with balsamic vinaigrette before serving.

# Additional Tips:

01 - All components except the massaged kale can be prepared up to 3 days in advance and stored separately, refrigerated. Massage kale only on the day of serving for optimal texture.
02 - Ingredient substitutions are encouraged: toasted pecans or walnuts for almonds, butternut squash for sweet potato, or farro for wild rice based on preference or availability.

Return