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–+ servings
harvest bowl with chicken and sweet potatoes

Sweetgreen Copycat Harvest Bowl

5 from 2 votes
Learn how to make Sweetgreens' popular fall harvest bowls right at home. Plus, get ideas for recipe variations, tips for making this meal ahead of time, and tricks for picking and prepping the produce.
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Prep Time25 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4 bowls
Author: Molly

INGREDIENTS

Chicken Breasts (Note 1)

  • 4 (4-5 ounce) chicken breasts pounded to an even thickness (Note 2)
  • 1 Tablespoons olive oil or avocado oil
  • 1 teaspoon EACH: kosher salt and paprika
  • 1/4 teaspoon fresh cracked black pepper
  • 2 minced garlic cloves (or 1 teaspoon garlic powder)

Harvest Bowl

  • 1/2 cup uncooked wild rice (1 1/2 cups cooked)
  • 1 large sweet potato (or 2 small) sliced into 1/2-inch rounds then half moons
  • 1 cup chopped or sliced almond
  • 1 Tablespoon maple syrup
  • 2 Tablespoons olive oil divided
  • 1 teaspoon kosher salt divided
  • Pinch of ground cinnamon
  • 8 cups curly kale stemmed and shredded
  • 2 honey crisp apples diced
  • 4 ounces goat cheese crumbled

Balsamic Dressing

  • 1/4 cup olive oil or avocado oil
  • 1/4 cup balsamic vinegar
  • 2 teaspoons Dijon mustard
  • 1/2 teaspoon EACH: kosher salt and garlic powder
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)

INSTRUCTIONS

  • Make the rice. Make the wild rice according to the package directions. It typically takes around 45 minutes to make wild rice. Start this first so it’s done when you’re ready to assemble the bowls. Skip this step if you’re using pre-cooked rice.
    1/2 cup uncooked wild rice
  • Season the chicken. Preheat the oven to 425°F (218°C). Pat the chicken dry with a paper towel and toss the chicken breasts in a medium bowl with olive oil, salt, paprika, pepper, and garlic. Place them in a row on one half of a large-rimmed baking sheet. Skip this step if using pre-cooked chicken.
    4 (4-5 ounce) chicken breasts, 1 Tablespoons olive oil or avocado oil, 1 teaspoon EACH: kosher salt and paprika, 1/4 teaspoon fresh cracked black pepper, 2 minced garlic cloves (or 1 teaspoon garlic powder)
  • Prep the sweet potatoes. Arrange the sliced sweet potatoes on the other half of the baking sheet in a single layer. Drizzle with 1 Tablespoon olive oil and 1/2 teaspoon kosher salt and use your hands to gently toss them to coat.
    1 large sweet potato (or 2 small), 2 Tablespoons olive oil
  • Bake the chicken and sweet potatoes. Transfer the baking sheet to the preheated oven for 16-18 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the sweet potatoes are fork tender and slightly browned.
  • Toast the almond. While they're baking, add the almonds to a small saucepan with 1 Tablespoon of olive oil, maple syrup, 1/2 teaspoon salt, and a pinch of cinnamon. Cook, stirring frequently, for 4-5 minutes until the nuts are toasty and start to turn golden brown and caramelize. Remove from the heat and allow them to cool. They will harden slightly as they cool.
    1 cup chopped or sliced almond, 1 teaspoon kosher salt, Pinch of ground cinnamon, 1 Tablespoon maple syrup
  • Make the dressing. Whisk the balsamic dressing in a small bowl or mason jar. Divide the kale into serving bowls and evenly distribute half of the dressing over each, leaving the remaining half to pour over the finished bowls. Toss it gently to allow the dressing and oil to soften the kale leaves.
    1/4 cup olive oil or avocado oil, 1/4 cup balsamic vinegar, 2 teaspoons Dijon mustard, 1/2 teaspoon EACH: kosher salt and garlic powder, 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme)
  • Assemble the bowls. When the chicken is done, cut it into bite-sized cubes and add it to the dressed kale. Add the toasted almonds, roasted sweet potatoes, 1/3 cup cooked rice, diced apples, and crumbled goat cheese. Drizzle the remaining dressing on top before serving. Enjoy immediately or store the harvest bowls and dressing separately for meal prep.
    8 cups curly kale, 2 honey crisp apples, 4 ounces goat cheese

Recipe Equipment

Large sheet pan

Notes

Note 1. Cooking Chicken. You can omit these steps and use rotisserie chicken or pre-cooked chicken you have left over to save time. We don’t always have chicken breasts cooked so I included the ingredients and steps if you want to make them.
Note 2. Chicken Breast Size. Pound the chicken breasts down to an even thickness. This helps tenderize the meat and ensures it cooks evenly. If the chicken breasts are larger than 5 ounces, slice them in half lengthwise first to create chicken breast cutlets. We almost always do this when we’re working with chicken breasts. It cooks quicker so the outside doesn’t burn before the inside is cooked. recipe testing
Recipe Shortcuts:
  • Use rotisserie chicken or leftover cooked chicken.
  • Purchase pre-washed and chopped kale.
  • Use a pre-made balsamic dressing. We really like the taste and ingredients in Primal Kitchen balsamic. 

Nutrition

Serving: 1serving | Calories: 585kcal | Carbohydrates: 41.3g | Protein: 36.4g | Fat: 31.4g | Cholesterol: 95.8mg | Sodium: 1240mg | Fiber: 6g | Sugar: 14.5g | Vitamin A: 519.2IU | Vitamin C: 44mg
Did you make this recipe?Mention @What_mollymade or tag #WhatMollyMade so I can see it and feature you!