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Copycat Sweetgreen Harvest Bowl Recipe

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★★★★★

4.9 from 102 reviews

This Copycat Sweetgreen Harvest Bowl combines the natural sweetness of roasted sweet potatoes and gala apples with tender, herb-seasoned chicken and a medley of nutritious ingredients including kale, wild rice, and goat cheese. Dressed with a creamy balsamic-honey dressing, this wholesome bowl delivers a perfect balance of flavors and textures, ideal for a healthy and satisfying meal.

Ingredients

Scale

Sweet Potato

  • 1 large sweet potato, peeled and chopped
  • 1 tbsp avocado oil
  • Salt and pepper, to taste
  • 1 tsp cinnamon

Chicken

  • 1 lb chicken breast
  • Salt and pepper, to taste
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 tbsp avocado oil

Dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp coconut yogurt
  • Salt and pepper, to taste
  • 1 tsp garlic powder

Salad Base & Toppings

  • 1 head kale, destemmed and chopped
  • 1 tbsp olive oil
  • Pinch of salt
  • 1 gala apple, sliced
  • 1/3 cup wild rice, cooked
  • 1/4 cup almonds, chopped
  • 1/4 cup goat cheese, crumbled

Instructions

  1. Roast Sweet Potato: Preheat your oven to 415°F (215°C) and line a baking sheet with parchment paper. Toss the peeled and chopped sweet potato with 1 tbsp avocado oil, salt, pepper, and 1 tsp cinnamon until evenly coated. Spread the pieces in a single layer and roast for 25-30 minutes, tossing halfway through, until the sweet potatoes are crisp on the outside and tender inside. Set aside.
  2. Cook Chicken: Season the chicken breasts generously with salt, pepper, 1 tsp dried thyme, 1 tsp dried rosemary, 1 tsp garlic powder, and 2 tsp dried parsley. Heat 2 tbsp avocado oil in a large skillet over medium heat. Sear the chicken breasts on both sides until cooked through and golden brown, about 6-8 minutes per side depending on thickness. Remove from heat and let the chicken rest for a few minutes before cutting it into cubes.
  3. Prepare Dressing: In a bowl, whisk together 3 tbsp olive oil, 2 tbsp balsamic vinegar, 1 tbsp honey, 2 tbsp coconut yogurt, 1 tsp garlic powder, and salt and pepper to taste until smooth and creamy. Adjust seasoning if necessary.
  4. Massage Kale: Place the chopped kale in a large bowl. Add 1 tbsp olive oil and a pinch of salt. Using clean hands, massage the kale for 2-3 minutes, or until it softens and becomes slightly wilted.
  5. Assemble the Bowl: Top the massaged kale with the roasted sweet potatoes, cubed chicken, cooked wild rice, sliced gala apples, chopped almonds, and crumbled goat cheese. Drizzle the prepared dressing over the salad and toss gently to combine all ingredients thoroughly before serving.

Notes

  • For perfectly cooked wild rice, rinse 1/3 cup of wild rice and simmer in 1 cup of water for 45-50 minutes until tender. Drain any excess water.
  • Goat cheese adds a creamy tang to the bowl; substitute with feta if preferred.
  • You can substitute avocado oil with olive oil if needed for roasting sweet potatoes and cooking chicken.

Keywords: Sweetgreen copycat, harvest bowl, roasted sweet potato, kale salad, healthy chicken bowl, wild rice salad, fall salad, chicken and kale bowl, goat cheese salad

Find it online: https://yumwithmia.com/copycat-sweetgreen-harvest-bowl-recipe/