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This copycat Sweetgreen Harvest Bowl tastes like the real deal, but maybe even better! It’s packed with fall flavors and topped off with a delicious creamy dressing. It’s gluten-free and can be modified to paleo.

The Sweetgreen Harvest Bowl

What is the Sweetgreen Harvest Bowl?

Sweetgreen is a plant-forward restaurant that specializes in salads and bowls. The harvest bowl is one of the most popular, made with kale, sweet potato, almonds, apple, goat cheese, and a balsamic vinaigrette. It’s nourishing, delicious, and so perfect for fall!

Why you’ll love this recipe

  • It’s filling. Some salads can be a little bit too light, but this one is super filling.
  • It’s nutrient dense. Kale, almonds, sweet potato, and more all make this a nutrient-dense bowl.
  • It tastes like fall. The sweet potato and apple really make this taste like fall.

The Ingredients in the Copycat Sweetgreen Harvest Bowl

  • Olive Oil, Balsamic Vinegar, Honey, and Coconut Yogurt. These are the main ingredients for the dressing. I love adding honey and coconut yogurt for a sweet and creamy flavor and texture.  You can omit the coconut yogurt if you can’t find it, but my favorite brand is Culina.
  • Wild Rice. The wild rice really adds a lot to the salad. You can also use quinoa if you don’t tolerate rice, or you can simply add more sweet potato.
  • Chicken Breast, Salt, Pepper, Dried Thyme, Rosemary, Garlic Powder Dried Parsley, and Avocado Oil. These seasonings really add the flavor to the chicken breast and complement the rest of the salad.
  • Sweet Potato, Avocado Oil, Salt, and Pepper, and Cinnamon. 
  • Kale, Olive Oil, and Salt. Make sure to massage the kale!!
  • Gala Apple, Almonds, and Goat Cheese. These toppings round out the salad and bring so much flavor!

How to make the Copycat Sweetgreen Harvest Bowl

  • To make the sweet potato, Toss the sweet potato with the oil and seasonings and bake in the oven for 25-30 minutes, tossing halfway through until crisp. Set aside.

Chopped sweet potatoes before and after roasting.

  • To make the chicken, season the chicken generously on both sides. Using a large pan, heat the oil over medium heat. Sear the chicken on both sides until cooked through. Allow to rest before cutting into cubes.

Chicken breast before baking, after baking, and cubed to put in salad.

  • To make the dressing, combine the ingredients in a bowl and whisk to combine until smooth and creamy.
  • To assemble the salad, add the kale to a large bowl and massage. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, goat cheese, and dressing. Toss before serving.

The copycat Sweetgreen Harvest Bowl mixed in a bowl.

Why do you need to massage the kale?

A lot of people dislike kale for how tough it is, but in reality, most restaurants just don’t serve it right. In order for it to be a softer texture that’s easier to bite into, raw kale needs to be massaged. This takes away some of the toughness and makes it more like eating any other green.

How do you massage kale?

Simply add salt and olive oil to the kale and massage it with clean hands for a few minutes! You’ll both see and feel the kale start to break down. It will be softer and slightly wilted.

How can you make this recipe AIP?

  • Leave out the almonds and goat cheese and add a bit more dressing.
  • Double the sweet potato and omit the wild rice.

Can you make this recipe ahead of time?

You can prep all of the ingredients ahead of time, but I would wait to assemble it to keep everything fresh.

The copycat Sweetgreen Harvest Bowl with dressing pouring over it.

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Copycat Sweetgreen Harvest Bowl

  • Author: Michelle
  • Yield: 4 servings 1x
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Ingredients

Units Scale

For the sweet potato

  • 1 large sweet potato, peeled and chopped
  • 1 tbsp avocado oil
  • Salt and pepper
  • 1 tsp cinnamon

For the chicken

  • 1 lb chicken breast
  • Salt and pepper
  • 1 tsp dried thyme
  • 1 tsp dried rosemary
  • 1 tsp garlic powder
  • 2 tsp dried parsley
  • 2 tbsp avocado oil

For the dressing

  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp honey
  • 2 tbsp coconut yogurt
  • Salt and pepper
  • 1 tsp garlic powder

For the salad

  • 1 head kale, destemmed and chopped
  • 1 tbsp olive oil
  • Pinch of salt
  • 1 gala apple, sliced
  • 1/3 cup wild rice, cooked (see notes)
  • 1/4 cup almonds, chopped
  • 1/4 cup goat cheese, crumbled (see notes)

Instructions

  1. To make the sweet potato, preheat the oven to 415 F and line a baking sheet. Toss the sweet potato with the oil and seasonings and bake in the oven for 25-30 minutes, tossing halfway through until crisp. Set aside.
  2. To make the chicken, season the chicken generously on both sides. Using a large pan, heat the oil over medium heat. Sear the chicken on both sides until cooked through. Allow to rest before cutting into cubes.
  3. To make the dressing, combine the ingredients in a bowl and whisk to combine until smooth and creamy.
  4. To assemble the salad, add the kale to a large bowl and top with olive oil and salt. Massage the kale with clean hands for 2-3 minutes or until the kale begins to soften. Top the salad with cooked sweet potato, chicken, wild rice, apple, almonds, goat cheese, and dressing. Toss before serving.

Notes

To make AIP-

  • Omit black pepper.
  • Leave out the almonds and goat cheese and add a bit more dressing.
  • Double the sweet potato and omit the wild rice.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 619
  • Fat: 39.1g
  • Carbohydrates: 33.4g
  • Fiber: 4.9g
  • Protein: 35.8g