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Copycat Sweetgreen Harvest Bowl

  • Author: Michelle
  • Yield: 4 servings 1x


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)


  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.


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.


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