Copycat Sweetgreen Harvest Bowl (Better Than Takeout!)
Skip the $15 Sweetgreen line and make this Copycat Harvest Bowl at home! Packed with roasted sweet potatoes, wild rice, chicken, kale, apples, almonds, goat cheese, and a tangy balsamic vinaigrette, this easy salad is perfect for meal prep or cozy fall dinners.
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Servings: 4 servings
Calories: 525kcal
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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.
Nutrition
Calories: 525kcal | Carbohydrates: 52g | Protein: 34g | Fat: 20g | Fiber: 7g | Sugar: 12g