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The Ultimate Sweetgreen Copycat Recipe: Make the Harvest Bowl at Home!

Do you ever get that specific craving for a perfectly crafted, flavour-filled bowl from Sweetgreen? We certainly do. That incredible mix of crisp greens, roasted goodness, wholesome grains, and a dressing that’s simply divine. The thought is tempting, but the time and expense of a trip out aren’t always ideal. What if we told you it’s entirely possible to replicate that experience right in your own home? We’ve delved into the details to bring you the definitive Sweetgreen copycat recipe, with a special focus on the much-loved Harvest Bowl. Prepare to elevate your lunch game and become a creator of gourmet-style salads.

This guide is designed to be more than a simple recipe; it’s your blueprint for crafting a meal that is as nourishing as it is delicious. We’ll guide you through each stage, from achieving perfectly roasted chicken and sweet potatoes to whisking up a tangy balsamic vinaigrette that could easily be mistaken for the real thing. Consider this your pass to countless satisfying bowls, ideal for a speedy weekday lunch or a fulfilling evening meal. This is the #SaladRecipe you’ve been waiting for.

Why You’ll Love This Recipe

• Budget-Friendly: Savour the premium flavours of a #Sweetgreen bowl without the associated cost. Making this at home offers significant savings, particularly if it becomes a regular favourite!
• Completely Customisable: You are in charge of your bowl. Not keen on goat cheese? Try feta instead. Need an extra protein boost? Simply add more chicken. You have the power to adjust every element to suit your personal taste.
• Perfect for Meal Prep: For anyone seeking fresh #LunchInspo, this recipe is a game-changer. By preparing the individual components over the weekend, you can assemble wonderful lunches in minutes throughout the week.
• Incredibly Nutritious: Filled with leafy greens, quality protein, complex carbohydrates, and beneficial fats, this salad is a true nutritional champion. It’s a superb method for fuelling your body while embracing #HealthyEating.
• Amazing Flavour and Texture: We’ve taken great care to ensure this #CopycatRecipe delivers that authentic Sweetgreen experience. Each bite offers a delightful combination of crunch from the almonds and apples, creaminess from the goat cheese, warmth from the roasted sweet potatoes, and a zesty kick from the dressing.

Ingredients

To assemble four bountiful portions of our Sweetgreen Harvest Bowl, you will need to bring together a few essential elements. We have organised them into the salad foundation, the roasted ingredients, and of course, that signature dressing.

• For the Salad Foundation & Garnishes:
  • 150g (about 5 cups) shredded kale, tough stems removed
  • 200g (about 1 cup) cooked wild rice or quinoa
  • 2 chicken breasts (about 400g), seasoned and cooked
  • 1 large sweet potato, peeled and cubed
  • 1 crisp apple (like a Gala or Fuji), cored and diced
  • 75g (about 1/2 cup) roasted almonds, roughly chopped
  • 100g (about 1/2 cup) soft goat cheese, crumbled
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
• For the Balsamic Vinaigrette:
  • 120ml (1/2 cup) extra virgin olive oil
  • 60ml (1/4 cup) balsamic vinegar
  • 1 tablespoon Dijon mustard
  • 1 tablespoon honey or maple syrup
  • 1 small garlic clove, minced
  • A pinch of salt and pepper

How to Make This Sweetgreen Copycat Recipe: Step-by-Step

Putting this wonderful bowl together is a straightforward process. We’ve broken it down into three main stages: roasting the key components, whipping up the dressing, and finally, building your beautiful bowl.

Step 1: Roast the Chicken and Sweet Potatoes

1. First, get your oven preheating to 200°C (400°F). Line a large baking sheet with parchment paper.
2. In a bowl, toss the cubed sweet potato with one tablespoon of olive oil and a good pinch of salt and pepper. Arrange it in an even layer across one side of the prepared baking sheet.
3. Dry the chicken breasts with a paper towel and season them well on all sides with salt and pepper. Place them on the empty side of the baking sheet. For advice on getting the most tender results, see this guide to a Juicy Chicken Recipe.
4. Place in the oven and roast for 20–25 minutes. The sweet potatoes should be tender and slightly caramelised, and the chicken should be fully cooked, reaching an internal temperature of 74°C (165°F).
5. Take the tray out of the oven. Allow the chicken to rest for 5-10 minutes before dicing it. This step is essential for ensuring it stays wonderfully moist!

Step 2: Prepare the Balsamic Vinaigrette

1. As the chicken and sweet potatoes are roasting, it’s the perfect time to prepare the dressing. It couldn’t be easier!
2. In a small bowl, or a jar with a secure lid, add the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey (or maple syrup), minced garlic, salt, and pepper.
3. Whisk everything together energetically. If you’re using a jar, simply tighten the lid and shake it until the dressing is beautifully combined and creamy.
4. Give it a quick taste and adjust the seasonings as you see fit. You might like it a touch sweeter or with a more pronounced tang.

Step 3: Assemble Your Harvest Bowl

1. This is where the magic happens! Let’s assemble your bowls. Begin by distributing the shredded kale evenly among four large bowls.
2. Next, add a portion of the cooked wild rice on top of the kale.
3. Thoughtfully arrange the warm, roasted sweet potato and the diced chicken over the base of grains and greens.
4. Garnish by sprinkling over the diced apple, chopped almonds, and crumbled goat cheese.
5. Finish with a generous drizzle of your homemade balsamic vinaigrette. You can give it a light toss to combine or simply enjoy it as a beautifully constructed salad. Serve right away and enjoy the fruits of your labour!

Tips, Tricks, and Variations for Your Salad

A major advantage of creating this Sweetgreen copycat recipe in your own kitchen is the flexibility to make it uniquely yours. Below are some of our favourite suggestions for personalising your bowl.

Ingredient Swaps and Additions

• Greens: If kale isn’t your favourite, this bowl is equally delicious with a base of spinach, rocket, or even crisp romaine lettuce.
• Grains: Feel free to substitute the wild rice with quinoa, farro, or brown rice.
• Protein: To change things up, consider using roasted chickpeas for a vegetarian option, grilled halloumi, or some flaked salmon. For more ideas, we offer a fantastic selection of Healthy Chicken Recipes that would work perfectly.
• Cheese: Instead of goat cheese, try using crumbled feta, shaved Parmesan, or even a bold, sharp cheddar.
• Nuts & Seeds: Toasted pecans, walnuts, or pumpkin seeds make wonderful crunchy alternatives to almonds.

Meal Prep Pro-Tips

To ensure you have quick and easy lunches all week long, we suggest these simple meal prep steps:

1. Prepare the chicken, wild rice, and roasted sweet potatoes in advance. Keep them in separate airtight containers in the refrigerator.
2. To prevent browning, it’s best to chop the apples right before you plan to eat. A small spritz of lemon juice can also help.
3. Mix the dressing and store it in a sealed jar in the fridge, where it will keep well for up to a week. Remember to give it a vigorous shake before each use.
4. Store the kale, nuts, and cheese separately. When you’re ready for your meal, you can assemble a fresh and delicious bowl in just a few minutes!

FAQ

Your New Favourite Lunch Awaits

And there we have it – a straightforward, tasty, and highly customisable Sweetgreen copycat recipe that places you firmly in control of your lunchtime cravings. By recreating the famous Harvest Bowl at home, you not only make a budget-friendly choice but also master a versatile meal suitable for any day of the week. You now have the know-how to balance diverse textures and flavours to build a truly satisfying salad that will brighten your day.

We’re firm believers that healthy food should be exciting, and this recipe is a perfect example. Now it’s over to you to head to the kitchen and craft your own bowl of delight. We encourage you to play around with the ingredients and truly make it your own!

Did you give our recipe a go? We would be thrilled to see what you’ve made! Please leave a comment below to share your experience, or feel free to tag us on social media. Happy cooking!

Recipe Card

Prep: 10 mins
Cook: 25 mins
Serves: 4

Ingredients

• 150g shredded kale
• 200g cooked wild rice
• 2 chicken breasts (about 400g)
• 1 large sweet potato, peeled and cubed
• 1 crisp apple, cored and diced
• 75g roasted almonds, chopped
• 100g soft goat cheese, crumbled
• 120ml extra virgin olive oil
• 60ml balsamic vinegar
• 1 tbsp Dijon mustard
• 1 tbsp honey or maple syrup
• 1 small garlic clove, minced
• 2 tbsp olive oil (for roasting)
• Salt and freshly ground black pepper

Instructions

1. Roast Components: Preheat oven to 200°C (400°F). Toss cubed sweet potato with 1 tbsp olive oil, salt, and pepper. Season chicken breasts. Arrange on a lined baking sheet and roast for 20-25 minutes, until potatoes are tender and chicken is cooked through. Let chicken rest, then dice.
2. Make Vinaigrette: In a jar or small bowl, combine extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and minced garlic. Whisk or shake vigorously until well combined and creamy. Season with salt and pepper to taste.
3. Assemble Bowls: Divide shredded kale among four bowls. Top with cooked wild rice, warm roasted sweet potatoes, and diced chicken. Garnish with diced apple, chopped almonds, and crumbled goat cheese. Drizzle generously with the balsamic vinaigrette and serve immediately.

Nutrition (per serving): Calories: 845, Carbs: 46 g, Protein: 43 g, Fat: 55 g

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