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The Ultimate Sweetgreen Harvest Bowl Copycat Recipe

Have you ever craved the distinctive, flavour-filled Sweetgreen Harvest Bowl, but felt discouraged by the long queues or the cost? We certainly have. That magnificent blend of warm grains, roasted sweet potatoes, crisp apples, and a creamy balsamic dressing is genuinely hard to resist. But what if we told you that recreating this culinary magic in your own kitchen is entirely possible? Well, today is your lucky day. We have perfected the ultimate Sweetgreen Harvest Bowl Copycat recipe, allowing you to enjoy all the flavours you adore without ever stepping outside.

This is about more than just saving money; it’s about embracing the joy of home cooking. You have the freedom to select the freshest produce, tailor the flavours precisely to your palate, and prepare a wholesome, satisfying meal whenever you fancy. Whether you’re a dedicated meal prepper or simply in search of a new go-to dinner, this recipe will quickly become a favourite. Let’s get ready to assemble the bowl of your dreams.

Why You’ll Love This Recipe

• Budget-Friendly: Savour the premium quality of a #Sweetgreen bowl at a mere fraction of the price. Preparing it yourself is much more economical, particularly if it becomes a regular feature on your menu!
• Packed with Nutrients: This bowl is an absolute powerhouse of nutrition. It offers a balanced meal with fibre from the kale and wild rice, essential vitamins from sweet potatoes and apples, and quality protein from the chicken.
• Completely Customisable: The real joy of a #CopycatRecipe is that you’re in charge. Not a fan of goat’s cheese? Try feta instead. Following a vegan diet? Substitute the chicken with tofu. Every element can be adjusted to make it perfect for you.
• Perfect for Meal Prep: This recipe is a saviour for hectic weeks. You can prepare all the individual elements in advance and simply assemble your bowls in moments for a speedy and delicious lunch or dinner.
• Incredibly Delicious: Above all, it tastes absolutely wonderful! The medley of sweet, savoury, earthy, and tangy notes creates a truly fulfilling and memorable dish that you’ll be eager to make time and time again.

Ingredients

• wild rice blend
• sweet potato
• chicken breasts
• olive oil
• garlic powder
• salt and freshly ground black pepper
• toasted almonds
• goat’s cheese
• extra virgin olive oil
• balsamic vinegar
• Dijon mustard
• honey or maple syrup

How to Make the Perfect Sweetgreen Harvest Bowl Copycat

Crafting this celebrated #HarvestBowl in your own kitchen is remarkably straightforward. We’ve organised the process into a few manageable stages: cooking the core components, whisking up that glorious dressing, and then the most enjoyable bit—putting it all together.

Step 1: Cook the Wild Rice

1. Begin by rinsing your wild rice blend thoroughly under cold running water.
2. Place the rice in a saucepan with twice the volume of water (or simply follow the directions on the packet). Bring to a boil, then lower the heat, cover, and let it simmer for around 40–45 minutes until the grains are tender and the water is fully absorbed.
3. Once ready, use a fork to fluff the rice gently and set it aside.

Step 2: Roast the Sweet Potatoes and Chicken

Roasting these key ingredients together not only saves you time but also helps to develop a wonderful depth of flavour. For more inspiration on easy and tasty chicken dishes, have a look at our selection of Healthy Chicken Recipes.

1. Preheat your oven to 200°C (180°C Fan / Gas Mark 6). Line a large baking sheet with parchment paper.
2. In a spacious bowl, toss the cubed sweet potatoes with half of the olive oil and seasonings until they are all evenly coated.
3. Using the same bowl, do the same with the chicken breasts, coating them with the remaining oil and seasonings.
4. Spread the sweet potatoes and chicken onto your prepared baking sheet in a single layer, making sure they aren’t overcrowded.
5. Roast for 20–25 minutes, until the sweet potatoes are soft and nicely caramelised, and the chicken is thoroughly cooked. It should have an internal temperature of 74°C. For guidance on achieving perfectly cooked chicken every time, our Juicy Chicken Recipe guide is a great resource.
6. Take the tray out of the oven and allow the chicken to rest for a few minutes before you slice or dice it.

Step 3: Prepare the Kale and Vinaigrette

This dressing is the star of the show, tying all the different elements together beautifully. We highly recommend making it from scratch!

1. While your chicken and potatoes are in the oven, it’s time to make the dressing. In a small bowl or a jar with a lid, combine the extra virgin olive oil, balsamic vinegar, Dijon mustard, honey, and seasonings. Whisk or shake until it’s smooth and emulsified.
2. Put your chopped kale into a large bowl. Drizzle about a tablespoon of the vinaigrette over it and gently massage the leaves with your hands for a minute. This fantastic tip helps to tenderise the kale, making it much softer and less bitter. Kale is a true superfood, as nutrition experts at the NHS explain.

Step 4: Assemble Your Harvest Bowl

And now, we build the final masterpiece! This is where all the wonderful components come together to create an incredible #SaladBowl.

1. Start by dividing the massaged kale and cooked wild rice between two generous bowls to form your base.
2. Next, layer on the roasted sweet potatoes and the sliced chicken.
3. Scatter the diced apple, toasted almonds, and crumbled goat’s cheese over the top.
4. Finish with a generous drizzle of the balsamic vinaigrette. You can give it a gentle toss to combine everything or enjoy it as beautifully arranged layers. Serve straight away and enjoy every bite!

Tips, Tricks, and Variations

One of the finest qualities of this #HealthyRecipe is its incredible adaptability. Here are some of our top suggestions for personalising it.

Ingredient Swaps and Add-ins

• Make it vegetarian or vegan: Easily omit the chicken and use a tin of chickpeas instead (tossed in the same spices and roasted) or perhaps some crispy baked tofu. For a fully vegan bowl, switch the goat’s cheese for a dairy-free variety and use maple syrup in your dressing.
• Try different grains: If wild rice isn’t available, quinoa, farro, or even classic brown rice make excellent alternatives for the base.
• Mix up the greens: While kale is the traditional choice, this bowl is equally delightful with a base of spinach, rocket, or mixed salad leaves.
• Add more veg: Don’t hesitate to roast some extra vegetables alongside the sweet potatoes. Brussels sprouts or wedges of red onion would be delicious additions.

Meal Prep Instructions

This bowl is perfectly suited for planning ahead. Here’s our recommended method:

1. Cook your rice, roast the chicken and sweet potatoes, and prepare the dressing as directed in the recipe.
2. Store each component in its own airtight container in the fridge. They will keep well for up to 4 days.
3. To ensure maximum freshness and prevent browning, chop the apple just before you plan to serve.
4. When you’re ready for your meal, just assemble the pre-prepared ingredients, add the dressing, and you’ll have a wholesome, tasty meal ready in minutes.

FAQ

Your New Favourite Lunch Awaits

So there we are—a simple, delicious, and deeply satisfying Sweetgreen Harvest Bowl Copycat that you can now prepare whenever the mood strikes. By mastering this recipe in your kitchen, you open up a world of customisation while fuelling your body with nourishing, wholesome food. This is so much more than a salad; it’s a colourful, flavour-packed journey that proves healthy eating can be truly exciting.

We really hope you give this recipe a go and adapt it to your own tastes. We’d love to hear how you get on! Please feel free to leave a comment below or tag us in your photos on social media. We look forward to seeing your amazing harvest bowls!

Recipe Card

Prep: 10 mins
Cook: 45 mins
Serves: 4

Ingredients

• For the Bowl:
• 1 cup wild rice blend
• 1 large sweet potato, peeled and cubed
• 2 chicken breasts
• 1 tbsp olive oil
• 1 tsp garlic powder
• Salt and freshly ground black pepper to taste
• 1 bunch kale, stems removed and chopped
• 1 crisp apple, diced
• 1/3 cup toasted almonds
• 100g goat’s cheese, crumbled
• For the Vinaigrette:
• 60ml extra virgin olive oil
• 30ml balsamic vinegar
• 1 tsp Dijon mustard
• 1 tsp honey or maple syrup
• Salt and pepper to taste

Instructions

1. Cook wild rice according to packet instructions (approx. 40-45 mins). Meanwhile, preheat your oven to 200°C (180°C Fan). On a baking sheet, toss the cubed sweet potato and chicken breasts with olive oil, garlic powder, salt, and pepper. Roast for 20-25 minutes, until the chicken is cooked through and the potatoes are tender.
2. While the chicken and potatoes roast, prepare the vinaigrette. In a small bowl or jar, whisk together the extra virgin olive oil, balsamic vinegar, Dijon mustard, and honey. Season with salt and pepper.
3. Place the chopped kale in a large bowl. Drizzle with a tablespoon of the vinaigrette and massage the leaves with your hands for a minute to soften. Let the cooked chicken rest for a few minutes before slicing.
4. To assemble, divide the massaged kale and cooked wild rice among four bowls. Top with roasted sweet potato, sliced chicken, diced apple, toasted almonds, and crumbled goat’s cheese. Drizzle generously with the remaining vinaigrette and serve.

Nutrition (per serving): Calories: 753, Carbs: 60 g, Protein: 52 g, Fat: 36 g

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