Harvest Bowl (Sweetgreen Copycat Recipe)

Harvest bowl with a side of vinaigrette in a white bowl on a wooden board.

5 from 2 votes

Harvest Bowl (Sweetgreen Copycat Recipe)

This hearty and satisfying copycat Sweetgreen Harvest Bowl recipe has a delicious combination of wild rice, seasoned chicken, sweet potatoes, kale, crisp apples, almonds, and creamy goat cheese, all tossed with a tangy balsamic vinaigrette.

Prep Time30

Cook Time45

Total Time1 15

Course: Main Course

Cuisine: American

Servings:

Calories: 671kcal

Author: Dr. Sonali Ruder

Equipment

Ingredients

Umami seasoning:

1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon paprika
½ teaspoon cumin
½ teaspoon kosher salt
⅛ teaspoon cayenne pepper (optional)
½ teaspoon nutritional yeast (optional)

Harvest Bowl:

1 cup wild rice blend (I use Lundberg)
1 large or 2 small sweet potatoes, scrubbed clean
1 pound boneless, skinless chicken breast
4 teaspoons olive oil
8 cups shredded kale
1 medium apple like Honeycrisp, diced
2 ounces goat cheese, crumbled
¼ cup chopped almonds

Balsamic Vinaigrette:

⅓ cup olive oil
3 tablespoons balsamic vinegar
2 teaspoons Dijon mustard
½ teaspoon honey
Salt and pepper

Instructions

Preheat oven to 400°F.
To make the umami seasoning, mix all of the dried spices together in a small bowl.
Cook the wild rice in a saucepan on the stove according to package directions.
Peel the sweet potato, if desired (I like to keep the skin on). Cut the sweet potato in half lengthwise, then cut each half in half again lengthwise into planks. Slice the planks into thin slices, about ¼ inch thick.
Place the sweet potato slices on a greased baking sheet. Drizzle 3 teaspoons olive oil on top and sprinkle with about half of the umami seasoning. Toss to coat all of the pieces with the oil and spices.
Place the chicken on the baking sheet next to the sweet potatoes. Drizzle the chicken with 1 teaspoon olive oil and sprinkle the remaining umami seasoning on top. Pat the spices into the chicken. Place baking sheet in the oven and cook 20 minutes until sweet potatoes are golden brown and chicken is cooked to an internal temperature of 165°F as checked with a meat thermometer. Remove from oven and let the chicken rest 10 minutes. Then, dice chicken into cubes.
To make the balsamic vinaigrette, place the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small jar like a mason jar. Close the lid and shake until blended. Alternatively, you can whisk the ingredients together in a bowl. Taste and adjust seasoning with salt and pepper to taste.
Place the shredded kale in a large bowl and add a couple of tablespoons of the vinaigrette. Massage the dressing into the kale for a couple of minutes to coat and tenderize the leaves.
Divide the wild rice between 4 bowls. Top with equal portions of kale, diced chicken, roasted sweet potatoes, diced apple, goat cheese, and almonds. Drizzle the balsamic vinaigrette on top.

Notes

I season the roasted chicken and sweet potatoes with a homemade umami seasoning made with dried spices. You can also add nutritional yeast like Sweetgreen does, if you have it. You can also buy umami seasoning at stores or online.

I use Lundberg wild rice blend in this dish, which is a blend of black, brown, red, and wild rice. You can use any grain you like including brown rice, white rice, quinoa, farro. You can even substitute cauliflower rice for a low carb option.

Meal prep tips:
- I would suggest making a large batch so that you are set for meals the whole week. Then, during the week, your power bowl will come together effortlessly!
- Prep the ingredients ahead. Chop all the veggies. Roast your chicken and sweet potatoes. Cook the wild rice. Make the balsamic dressing.
- To save time, you can also use any leftover chicken in this recipe or even rotisserie chicken.
- Store pre-chopped kale, roasted sweet potatoes, chicken, cooked rice, and dressing in separate airtight containers in the fridge.
- Then, when you're ready to eat, simply place all the ingredients together in a bowl and add apples, almonds, goat cheese and balsamic viniagrette.

Nutrition