Sweetgreen Harvest Bowl Knockoff
This sweetgreen Harvest Bowl knockoff recipe is my obsession every fall!
Back when sweetgreen first opened in Chicago, my mind was BLOWN by how good their salads are… and there are few things better on a chilly fall day than their Harvest Bowl. The base is a mix of kale and wild rice, with toppings like sweet potatoes, apples, and goat cheese. So. Freaking. Good.
I will forever be a sweetgreen fan, but now that I live farther north, I can’t get to any of the locations as easily as when I used to live in Old Town. But instead of being sad about that, I learned to recreate this salad at home!
It takes a little bit of prep, but once that’s done, you have the perfect cozy fall salad to eat all week long. THE BEST!
Sweetgreen Harvest Bowl Knockoff
Ingredients
1 sweet potato, chopped
3-4 cups kale, chopped
1.5-2 cups cooked wild rice (quinoa works too!)
1 cup cooked chicken (I usually just get a rotisserie chicken and shred that up!)
1 apple, chopped
4 oz goat cheese
1/2 cup slivered almonds
1/2 cup balsamic vinegar
3 tbsp mustard
1 tbsp honey
1/2 cup olive oil
salt and pepper
Instructions
1. Preheat the oven to 400 degrees.
2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.
3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes.
4. Cook your wild rice according to the package instructions. (I used a wild rice/brown rice mix!)
5. Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!)
6. Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out.
7. In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine.
8. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer.
9. Pour the dressing over the portion you are going to eat and stir to combine. Enjoy!
*You can store all of the salad ingredients in one big bowl if you like, or you can store them separately and assemble your salad each day of the week. The only thing you NEED to keep separate is the dressing. Only dress the amount of salad you are going to eat that day to keep it from getting soggy.
Tips To Making The Sweetgreen Harvest Bowl Knockoff
How To Choose Ingredients
All of these ingredients are pretty straight forward, but they’re also flexible. I personally like to make high quality shortcuts, which is why I opted for a piece of rotisserie chicken instead of cooking chicken myself. It just cuts down on my overall cooking time so I can get other things done! You can also buy pre-washed and pre-chopped kale, too!
How To Prepare
You can cook the sweet potatoes and wild rice whenever you have time – even if you aren’t going to eat right away! Then, when you’re ready, gather the rest of the ingredients and assemble.
How To Store Leftovers
I mentioned this above, but the only real rule is to store the balsamic vinaigrette separate from the salad. This is really important so the salad doesn’t get soggy!
Other than that, you can either store each ingredient separately and assemble your salad each day, or you can store it all in one container so you just have to transfer to a bowl and top with dressing. Either way works but I prefer keeping everything separate if I can.
At the beginning of the week, I shred a rotisserie chicken and put that in a container. Roasted sweet potatoes go in another, followed by cooked rice or quinoa in another. I keep chopped apple and red onion in stasher bag (red onion is optional!) and I usually just get a bag of pre-chopped kale and keep that as is. Then I pull everything out at lunch time and assemble! I promise, it’s not as much of a pain as it sounds 😉
Substitutions for Ingredients for Sweetgreen Harvest Bowl Knockoff
Don’t like kale? Use arugula or baby kale! Don’t like goat cheese? Add a cheddar or feta! This is YOUR salad.
1. Preheat the oven to 400 degrees. 2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured. 3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with salt and pepper. Roast for 40 minutes. 4. Cook your wild rice according to the package instructions. 5. Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!) 6. Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out. 7. In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine. 8. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer. 9. Pour the dressing over the portion you are going to eat and stir to combine. Enjoy! You can store all of the salad ingredients in one big bowl if you like, or you can store them separately and assemble your salad each day of the week. The only thing you NEED to keep separate is the dressing. Only dress the amount of salad you are going to eat that day to keep it from getting soggy.
Sweetgreen Harvest Bowl Knockoff
Ingredients
Instructions
Notes
Nutrition Information:
Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 556Total Fat: 34gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 26gCholesterol: 31mgSodium: 381mgCarbohydrates: 48gFiber: 11gSugar: 14gProtein: 20g
