With fall rolling in, all I crave are cozy bowls that feel hearty but still fresh — and Sweetgreen’s Harvest Bowl is the it girl of salads. But let’s be real: as much as I love grabbing one when I’m out, dropping $15+ on a salad when I could make it at home for way less (and honestly, way tastier) just doesn’t make sense. This copycat Sweetgreen Harvest Bowl has all the goods — roasted sweet potatoes, wild rice, juicy chicken, kale, crisp apples, crunchy almonds, tangy goat cheese, and a homemade balsamic vinaigrette that ties it all together. It’s hearty, balanced, and filling, but still leaves you feeling light and energized.
The best part? You can prep everything in advance, so you’ve got grab-and-go lunches for the whole week. No excuses, friends. This recipe is easy, customizable, and a thousand percent worth making at home.
Ingredients:
Sweet Potatoes – The caramelized sweetness balances the tangy dressing and savory chicken. They also bring fiber, vitamins A and C, and that cozy fall vibe.
Olive Oil – Used for roasting and the dressing, it adds richness and helps the sweet potatoes crisp up while carrying flavor.
Salt, Pepper, and Paprika – The holy trinity of seasoning! Salt enhances flavors, pepper adds subtle heat, and paprika gives a warm, earthy depth.
Wild Rice – Nutty, slightly chewy, and packed with protein and antioxidants. It makes the bowl feel hearty and adds staying power.
Chicken Breast – Lean, high-protein, and juicy when cooked properly. It balances the carbs from the rice and potatoes.
Garlic Powder & Onion Powder – Flavor boosters for the chicken, making it taste savory and well-seasoned without being complicated.
Kale – The sturdy base. Kale holds up to meal prep (no soggy salad here) and packs in fiber, iron, and a nice chewiness.
Apples – Fresh crunch and sweetness! They brighten up the bowl and balance the savory elements.
Almonds – For texture and healthy fats. A little crunch goes a long way in making this salad restaurant-worthy.
Goat Cheese – Creamy, tangy, and luxurious. It ties everything together with richness and a slight tang.
Balsamic Vinaigrette – The finishing touch! The sweet-tangy dressing brings balance to every bite, making the bowl sing.
Why You’ll Love This Recipe
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Perfect balance of sweet, savory, creamy, and crunchy.
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Packed with nutrients, fiber, and protein.
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A complete meal that’s satisfying but not heavy.
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Meal prep heaven — everything stores beautifully.
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Tastes like takeout but way cheaper.
Equipment You’ll Need
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Baking Sheet – For roasting those sweet potatoes until golden and caramelized.
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Parchment Paper – Makes cleanup easier and keeps potatoes from sticking.
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Sharp Chef’s Knife – Essential for dicing sweet potatoes, apples, and chicken evenly.
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Cutting Board – A sturdy surface for all your chopping and slicing.
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Cast Iron Skillet (or Oven-Safe Pan) – Gives chicken that perfect sear before finishing in the oven.
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Medium Saucepan with Lid – For simmering wild rice until fluffy.
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Mixing Bowls – Handy for tossing kale, prepping ingredients, and mixing the dressing.
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Measuring Cups & Spoons – Keeps your seasoning and dressing ratios on point.
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Glass Jar with Lid (or Small Bowl & Whisk) – The easiest way to shake up and emulsify your balsamic vinaigrette.
Substitutions & Modifications
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Protein Swap – Not a chicken fan? Try roasted salmon, crispy tofu, or even chickpeas for a plant-based option. All pair beautifully with the balsamic vinaigrette.
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Grains – Wild rice gives that nutty bite, but you can use quinoa, brown rice, farro, or even cauliflower rice for a lower-carb version.
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Cheese – Goat cheese is classic here, but feta or even shaved parmesan will still give you that creamy, tangy element.
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Nuts – Almonds are traditional, but walnuts, pecans, or pumpkin seeds are just as delicious (and perfect for fall).
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Greens – Kale is sturdy and meal-prep friendly, but spinach, arugula, or mixed greens can be used if you’re making this fresh.
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Dressing – Don’t love balsamic? Try a maple Dijon vinaigrette or even a creamy tahini dressing for a twist.
Copycat Sweetgreen Harvest Bowl (Better Than Takeout!)
Ingredients
For the balsamic vinaigrette
- ¼ cup olive oil
- 3 tbsp balsamic vinegar
- 2 tsp Dijon mustard
- 2 tsp honey adjust to taste
- Salt & pepper to taste
Instructions
1. Roast the Sweet Potatoes
- Preheat oven to 415°F (210°C).
- Line a baking sheet with parchment paper.
- Toss diced sweet potatoes with olive oil, salt, pepper, and paprika.
- Spread in an even layer and roast for 40 minutes, flipping halfway, until golden and tender.
2. Cook the Wild Rice
- Rinse 1 cup wild rice under cold water.
- Add to a pot with 3 cups water and a pinch of salt.
- Bring to a boil, then reduce to a simmer, cover, and cook 45 minutes (or until tender).
- Drain excess water if needed and fluff with a fork.
3. Cook the Chicken
- Preheat oven to 415°F (210°C).
- Pound chicken breasts to even thickness.
- Season both sides with salt, pepper, paprika, garlic powder, and onion powder.
- Heat olive oil in a cast-iron skillet over medium-high heat.
- Sear chicken for 5 minutes per side, then transfer skillet to oven and bake for 15 minutes until internal temp reaches 165°F (74°C).
- Rest for 5 minutes, then slice.
4. Make the Dressing
- In a jar, whisk together olive oil, balsamic vinegar, Dijon, honey, salt, and pepper.
- Shake until emulsified. Taste and adjust honey/Dijon as desired.
5. Assemble the Bowls
- Add kale to the base of 4 bowls.
- Divide roasted sweet potatoes, wild rice, chicken, apples, almonds, and goat cheese evenly.
- Drizzle with balsamic vinaigrette. Toss before serving.
Video
Nutrition
Tips & Tricks for the BEST bowls:
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Massage the kale – Don’t skip this step! Rubbing the chopped kale with a tiny drizzle of olive oil and a pinch of salt makes it softer, less bitter, and easier to chew.
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Cook once, eat all week – Double the roasted sweet potatoes and wild rice to have extras ready for bowls, wraps, or side dishes.
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Perfectly juicy chicken – Use a meat thermometer. Pull chicken from the oven at 165°F — no guesswork, no dryness.
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Meal prep hack – Store the dressing separately and add just before eating so the salad stays fresh and crisp.
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Apple trick – Toss diced apples in a little lemon juice if storing for meal prep. This prevents browning and keeps them looking fresh.
Frequently Asked Questions:
Can I make this vegetarian or vegan?
Yes! Skip the chicken and add crispy chickpeas or tofu. Swap goat cheese for a vegan cheese or leave it out.
Does wild rice have to be used?
Nope — it’s just the Sweetgreen classic. You can totally use quinoa, farro, brown rice, or whatever grain you’ve got.
How do I keep kale from being too tough?
Massage it with olive oil and salt for 1–2 minutes before assembling. It softens the leaves and makes the salad so much better.
Can I make this ahead for the week?
Absolutely. This recipe is meal-prep gold. Just keep the dressing separate until you’re ready to eat.
What apples work best?
Honeycrisp or Fuji are my go-to for crunch and sweetness, but Granny Smith works if you love a tart bite.
Is this freezer-friendly?
Not as a full bowl — but you can freeze cooked chicken and roasted sweet potatoes for up to 2 months. Just thaw and reassemble fresh.
Storage Instructions
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Storage: Keep components separate in airtight containers for up to 4 days. Dressing should be stored in a jar in the fridge.
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Reheating: Reheat chicken, rice, and sweet potatoes in the microwave or a skillet before assembling. Or enjoy cold for a true “salad bowl” vibe.
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Meal Prep Tip: Assemble kale, apples, almonds, and goat cheese in containers. Add warm components right before eating.
More of my recipes
Do you LOVE Healthy Meal Prep Recipes?! Check Out More of my FAVS:Hot Honey Sheet Pan Chicken (Easy Weeknight Dinner or Meal Prep!) Copycat Starbucks Spinach, Egg White and Feta Wrap (Easy Meal Prep!) Easy Greek Chicken Pita Pockets (High-Protein, Meal Prep Friendly!)Conclusion
This Copycat Sweetgreen Harvest Bowl is one of those recipes you’ll find yourself making again and again. It’s cozy, filling, nutritious, and way more budget-friendly than buying out. Honestly, once you see how simple (and cheap!) it is to recreate your favorite $15 salad at home, you’ll never look back.
If you make this Harvest Bowl, tag me @munchiesbymallory so I can see your beautiful bowls! Don’t forget to check out my other cozy fall recipes on the blog for more meal-prep-friendly inspo.
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