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Are you a fan of Sweetgreen’s fresh, vibrant, and incredibly satisfying bowls? The Harvest Bowl, with its perfect blend of savory roasted chicken, sweet potatoes, crisp apples, and tangy goat cheese, is a fan favorite for good reason. It’s the ultimate healthy lunch or dinner that feels gourmet. However, the price tag can quickly add up, turning a simple salad into a luxury. What if we told you that you could recreate this iconic bowl at home for a fraction of the cost, often for around $4 instead of $16?
That’s right! With a few smart ingredient choices and a simple cooking process, you can enjoy the same deliciousness without breaking the bank. Our Sweetgreen Harvest Bowl copycat recipe is designed to be easy, budget-friendly, and incredibly flavorful, making healthy eating accessible and enjoyable. Get ready to ditch the takeout menu and dive into a world of homemade goodness that tastes just like the real deal, if not better!
Ingredients
- For the Roasted Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- For the Roasted Sweet Potatoes:
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil
- 1/2 tsp cinnamon
- Salt to taste
- For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1/4 tsp salt
- 1/8 tsp black pepper
- For the Bowl Assembly:
- 1 cup wild rice, cooked according to package directions
- 4 cups fresh kale, stems removed and chopped
- 1 large green apple, thinly sliced or diced
- 4 oz crumbled goat cheese
- 1/2 cup toasted pecans
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Buy on AmazonStep-by-Step Instructions
Step 1: Prepare and Roast the Chicken
Preheat your oven to 400°F (200°C). In a medium bowl, toss the chicken breasts with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Place the seasoned chicken on a roasting pan. Roast for 20-25 minutes, or until cooked through and no longer pink. Once done, remove from the oven, let it rest for a few minutes, then dice or shred.
Step 2: Roast the Sweet Potatoes
While the chicken is roasting, toss the diced sweet potatoes with 2 tablespoons of olive oil, cinnamon, and a pinch of salt on a separate baking sheet. Spread them in a single layer. Roast alongside the chicken for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
Step 3: Cook the Wild Rice
Cook the wild rice according to the package directions. Typically, this involves simmering 1 cup of wild rice in 3 cups of water or broth for about 45-50 minutes until tender and fluffy.
Step 4: Make the Balsamic Vinaigrette
In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil (use a good quality one!), Dijon mustard, maple syrup (or honey), salt, and black pepper until well combined and emulsified.
Step 5: Prepare the Kale
Wash and chop the kale, removing any tough stems. In a large bowl, drizzle the kale with about 1 tablespoon of the prepared balsamic vinaigrette and gently massage it with your hands for 1-2 minutes. This helps to tenderize the kale and makes it more palatable. You can use a salad spinner to ensure your greens are perfectly dry before dressing. For more healthy, easy recipes, check out our Mediterranean Diet Recipes!
Step 6: Assemble Your Harvest Bowls
Divide the cooked wild rice among four serving bowls. Top each with a generous portion of the massaged kale. Arrange the diced roasted chicken, roasted sweet potatoes, sliced green apples (using a sharp chef’s knife for precise cuts), crumbled goat cheese, and toasted pecans over the kale and rice. Drizzle generously with the remaining balsamic vinaigrette. Serve immediately or portion into meal prep containers for later. Don’t forget to explore other cooking tips and recipes on our blog!
Sweetgreen Harvest Bowl Copycat: Enjoy Your Favorite Salad for Just $4 (Not $16!)
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 tbsp olive oil (for chicken)
- 1 tsp paprika
- 1/2 tsp garlic powder
- Salt and black pepper to taste
- 2 medium sweet potatoes, peeled and diced
- 2 tbsp olive oil (for sweet potatoes)
- 1/2 tsp cinnamon
- 1 cup wild rice, cooked according to package directions
- 4 cups fresh kale, stems removed and chopped
- 1 large green apple, thinly sliced or diced
- 4 oz crumbled goat cheese
- 1/2 cup toasted pecans
- For the Balsamic Vinaigrette:
- 1/4 cup balsamic vinegar
- 1/2 cup extra virgin olive oil
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1/4 tsp salt
- 1/8 tsp black pepper
Instructions
- Preheat your oven to 400°F (200°C). In a medium bowl, toss the chicken breasts with 2 tablespoons of olive oil, paprika, garlic powder, salt, and black pepper until evenly coated. Place the seasoned chicken on a roasting pan. Roast for 20-25 minutes, or until cooked through and no longer pink. Once done, remove from the oven, let it rest for a few minutes, then dice or shred.
- While the chicken is roasting, toss the diced sweet potatoes with 2 tablespoons of olive oil, cinnamon, and a pinch of salt on a separate baking sheet. Spread them in a single layer. Roast alongside the chicken for 20-25 minutes, flipping halfway through, until tender and slightly caramelized.
- Cook the wild rice according to the package directions. Typically, this involves simmering 1 cup of wild rice in 3 cups of water or broth for about 45-50 minutes until tender and fluffy.
- In a small bowl or jar, whisk together the balsamic vinegar, extra virgin olive oil, Dijon mustard, maple syrup (or honey), salt, and black pepper until well combined and emulsified.
- Wash and chop the kale, removing any tough stems. In a large bowl, drizzle the kale with about 1 tablespoon of the prepared balsamic vinaigrette and gently massage it with your hands for 1-2 minutes. This helps to tenderize the kale and makes it more palatable.
- Divide the cooked wild rice among four serving bowls. Top each with a generous portion of the massaged kale. Arrange the diced roasted chicken, roasted sweet potatoes, sliced green apples, crumbled goat cheese, and toasted pecans over the kale and rice. Drizzle generously with the remaining balsamic vinaigrette. Serve immediately or portion into meal prep containers for later.
FAQ Section
Can I make this Sweetgreen Harvest Bowl copycat vegetarian?
How long does this salad last in the fridge?
What other Sweetgreen bowls can I copycat at home?
Conclusion
Making your own Sweetgreen Harvest Bowl copycat is not only a fantastic way to save money, but it also gives you complete control over the quality and freshness of your ingredients. This recipe proves that you don’t need to sacrifice flavor or convenience to eat well on a budget. Whether you’re meal prepping for a busy week or simply craving a wholesome, delicious salad, this homemade version will quickly become a staple in your kitchen. Enjoy the satisfaction of creating a restaurant-quality meal right at home, packed with all the goodness you love!
For more inspiration on making healthy and delicious meals, consider exploring copycat recipes from other popular eateries. Many of the techniques for roasting vegetables and preparing dressings can be applied to other dishes, like making crispy vegetables in an air fryer. Happy cooking!
