Sweetgreen Harvest Bowl Copycat Recipe
This easy copycat Sweetgreen Harvest bowl brings one of our favorite salads to life at home! It features fresh kale, warm wild rice, roasted sweet potatoes and chicken breast, crunchy apples and almonds, and creamy goat cheese or avocado all served with a balsamic vinaigrette dressing.
Servings: 5
Calories: 452kcal
Ingredients
For the salad:
- 1 ⅓ cups cooked wild rice or brown rice
- 1 ½ lbs chicken breasts (about 2-3 large chicken breasts)
- 1-2 sweet potatoes
- 6 cups chopped kale
- 1 apple, chopped
- ½ cup roasted salted almonds, chopped
- 4 oz goat cheese (crumbled) or 1 avocado (diced) (optional)
For the dressing:
- ⅓ cup olive oil
- ⅓ cup balsamic vinegar
- 1 teaspoon minced garlic
- 1 tablespoon pure maple syrup or honey
- ¼ teaspoon kosher salt
Instructions
- If you are not using microwavable pouches for the rice, start the rice first as it takes the longest to cook. Follow the directions listed on the package of rice.
- Preheat the oven to 400 degrees Fahrenheit. Next, prepare the roasted sweet potatoes and chicken. Peeling the sweet potato is optional. Cut the sweet potato into thin rounds, no thicker than ¼ inch thick. Cut each round into quarters. Place the sweet potatoes on a parchment-lined baking sheet and season with a little bit of olive oil, salt, and pepper.
- Next, butterfly each chicken breast, season with salt and pepper, and place in a parchment-lined 8x10 pan. Place the baking sheet and the baking dish side-by-side in the oven and roast for 15-20 minutes, or until the potatoes are soft and the chicken reaches an internal temperature of 165 degrees Fahrenheit. Let the chicken rest for 5 minutes before cutting. Once cool, cut the chicken into small cubes (bite-sized pieces).
- While the potatoes and chicken are cooking, begin to prepare the kale. Remove the tough ribs and chop into fine shreds. Place into a large serving bowl and massage for 1-2 minutes to help tenderize the kale. Chop the apple and roasted almonds. Prepare the goat cheese if using, or dice the avocado.
- Measure and add all dressing ingredients to a dressing bottle and mix well.
- Assemble the salad in one large bowl or as individual portions. Add the warm wild rice, chicken, sweet potatoes, apples, almonds, and goat cheese or avocado on top of the kale. Top with your preferred amount of dressing and enjoy!
Notes
- If you are anticipating that you will have leftovers, we would recommend to add dressing to each individual portion to prevent the salad from getting soggy while sitting in the fridge overnight.
Nutrition
Serving: 1bowl | Calories: 452kcal | Carbohydrates: 33g | Protein: 34g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 67mg | Sodium: 503mg | Potassium: 712mg | Fiber: 5g | Sugar: 12g
