Harvest Bowl (Sweetgreen Copycat Recipe)
User Reviews
5.0
6 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
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Total Time
1 hr 15 mins
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Servings
4
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Calories
671 kcal
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Course
Main Course
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Cuisine
American
Harvest Bowl (Sweetgreen Copycat Recipe)
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This hearty and satisfying copycat Sweetgreen Harvest Bowl recipe has a delicious combination of wild rice, seasoned chicken, sweet potatoes, kale, crisp apples, almonds, and creamy goat cheese, all tossed with a tangy balsamic vinaigrette.
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Ingredients
Umami seasoning:
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- ½ teaspoon cumin
- ½ teaspoon kosher salt
- ⅛ teaspoon cayenne pepper (optional)
- ½ teaspoon nutritional yeast (optional)
Harvest Bowl:
- 1 cup wild rice blend (I use Lundberg)
- 1 large or 2 small sweet potatoes, scrubbed clean
- 1 pound boneless, skinless chicken breast
- 4 teaspoons olive oil
- 8 cups shredded kale
- 1 medium apple like Honeycrisp, diced
- 2 ounces goat cheese, crumbled
- ¼ cup chopped almonds
Balsamic Vinaigrette:
- ⅓ cup olive oil
- 3 tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- ½ teaspoon honey
- salt and pepper
Instructions
- Preheat oven to 400°F.
- To make the umami seasoning, mix all of the dried spices together in a small bowl.
- Cook the wild rice in a saucepan on the stove according to package directions.
- Peel the sweet potato, if desired (I like to keep the skin on). Cut the sweet potato in half lengthwise, then cut each half in half again lengthwise into planks. Slice the planks into thin slices, about ¼ inch thick.
- Place the sweet potato slices on a greased baking sheet. Drizzle 3 teaspoons olive oil on top and sprinkle with about half of the umami seasoning. Toss to coat all of the pieces with the oil and spices.
- Place the chicken on the baking sheet next to the sweet potatoes. Drizzle the chicken with 1 teaspoon olive oil and sprinkle the remaining umami seasoning on top. Pat the spices into the chicken. Place baking sheet in the oven and cook 20 minutes until sweet potatoes are golden brown and chicken is cooked to an internal temperature of 165°F as checked with a meat thermometer. Remove from oven and let the chicken rest 10 minutes. Then, dice chicken into cubes.
- To make the balsamic vinaigrette, place the olive oil, balsamic vinegar, Dijon mustard, honey, and a pinch of salt and pepper in a small jar like a mason jar. Close the lid and shake until blended. Alternatively, you can whisk the ingredients together in a bowl. Taste and adjust seasoning with salt and pepper to taste.
- Place the shredded kale in a large bowl and add a couple of tablespoons of the vinaigrette. Massage the dressing into the kale for a couple of minutes to coat and tenderize the leaves.
- Divide the wild rice between 4 bowls. Top with equal portions of kale, diced chicken, roasted sweet potatoes, diced apple, goat cheese, and almonds. Drizzle the balsamic vinaigrette on top.
Notes
- umami seasoning
- Lundberg wild rice blend
- low carb
- leftover chicken
- I season the roasted chicken and sweet potatoes with a homemade umami seasoning made with dried spices. You can also add nutritional yeast like Sweetgreen does, if you have it. You can also buy umami seasoning at stores or online.
- I use Lundberg wild rice blend in this dish, which is a blend of black, brown, red, and wild rice. You can use any grain you like including brown rice, white rice, quinoa, farro. You can even substitute cauliflower rice for a low carb option.
Meal prep tips:
I would suggest making a large batch so that you are set for meals the whole week. Then, during the week, your power bowl will come together effortlessly! Prep the ingredients ahead. Chop all the veggies. Roast your chicken and sweet potatoes. Cook the wild rice. Make the balsamic dressing. To save time, you can also use any leftover chicken in this recipe or even rotisserie chicken. Store pre-chopped kale, roasted sweet potatoes, chicken, cooked rice, and dressing in separate airtight containers in the fridge. Then, when you're ready to eat, simply place all the ingredients together in a bowl and add apples, almonds, goat cheese and balsamic viniagrette.
- I would suggest making a large batch so that you are set for meals the whole week. Then, during the week, your power bowl will come together effortlessly!
- Prep the ingredients ahead. Chop all the veggies. Roast your chicken and sweet potatoes. Cook the wild rice. Make the balsamic dressing.
- To save time, you can also use any leftover chicken in this recipe or even rotisserie chicken.
- Store pre-chopped kale, roasted sweet potatoes, chicken, cooked rice, and dressing in separate airtight containers in the fridge.
- Then, when you're ready to eat, simply place all the ingredients together in a bowl and add apples, almonds, goat cheese and balsamic viniagrette.
Nutrition Information
Show Details
Serving
1 bowl with dressing
Calories
671kcal
(34%)
Carbohydrates
54g
(18%)
Protein
39g
(78%)
Fat
35g
(54%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
5g
Monounsaturated Fat
21g
Trans Fat
0.02g
Cholesterol
79mg
(26%)
Sodium
584mg
(24%)
Potassium
1320mg
(38%)
Fiber
11g
(44%)
Sugar
11g
(22%)
Vitamin A
18337IU
(367%)
Vitamin C
130mg
(144%)
Calcium
420mg
(42%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 671 kcal
% Daily Value*
| Serving | 1 bowl with dressing | |
| Calories | 671kcal | 34% |
| Carbohydrates | 54g | 18% |
| Protein | 39g | 78% |
| Fat | 35g | 54% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 21g | 105% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 79mg | 26% |
| Sodium | 584mg | 24% |
| Potassium | 1320mg | 28% |
| Fiber | 11g | 44% |
| Sugar | 11g | 22% |
| Vitamin A | 18337IU | 367% |
| Vitamin C | 130mg | 144% |
| Calcium | 420mg | 42% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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