This Sweetgreen Harvest Bowl Copycat has all of the flavors of Fall with crisp apples, warm wild rice, spicy arugula, sweet nutty roasted almonds, roasted sweet potatoes, creamy goat cheese, and a homemade balsamic viniagrette… uhhh yes please!
If you haven’t heard of Sweetgreen, it is a popular healthy salad chain (think Chipotle, but for salad) that focuses on local and quality ingredients. They have them ALL over the place but unfortunately they have not made it to mid Michigan *quiteeeee* yet.
At Sweetgreen, you can either build your own salad or choose from one of their salads on the menu. Every year they bring out their seasonal Harvest Bowl that everyone goes CRAZY over. Because we don’t have a Sweetgreen near us, I took it upon myself to do some research on their website and figure out the EXACT ingredients that they use and how they make their infamous Harvest Bowl.
I have to say, I must have done a pretty good job because it came out INCREDIBLE. The flavors, the textures, everything about it is PERFECT. It’s warming, satisfying, filling, cozy and truly gets me into the Fall spirit!
It’s also a very healthy and balanced meal. It includes sweet potatoes, apples, and wild rice as complex carbohydrates, chicken for protein, goat cheese and toasted almonds for healthy fats, and a whole lotta fiber between all of those ingredients as well!
This recipe serves 1 but you could most certainly make each ingredient in bulk to enjoy as a meal prepped lunch or dinner all week!
What you need to make my Sweetgreen Harvest Bowl Copycat:
- arugula— or greens of choice.
- wild rice— I bought mine from the bulk section at Whole Foods. I found this to be less expensive than the options in aisle with the rest of the rice.
- chicken— I always use organic chicken thighs because they are less expensive than chicken breast, much more forgiving when cooking, taste better in my opinion, and contain healthy fat to keep me full and satisfied.
- sweet potato— diced and roasted in avocado oil, salt, and pepper.
- almonds— we’re going to take a few minutes to toast these up in a pan— brings out soooo much flavor!
- apples— for the perfect crisp crunch and sweetness.
- goat cheese— you could also use feta or cheese of choice.
- homemade balsamic viniagrette— recipe can be found below.
Sweetgreen Harvest Bowl Copycat
Ingredients
- 2 cups arugula (or greens of choice)
- 1 small sweet potato (cubed)
- 1 serving wild rice (dry, according to package)
- 1/2 large apple (cubed)
- 2 tbsp almonds (chopped)
- 2 tbsp goat cheese
- 1 chicken thigh
Homemade Balsamic Vinaigrette
- 2-4 cloves garlic (minced)
- 4 tbsp olive oil
- 4 tbsp dijon mustard
- 4 tbsp balsamic vinegar
Instructions
- Preheat oven to 400F.
- Cook rice according to directions on the package.
- While the rice cooks, slice sweet potato and coat in avocado oil, salt, pepper.
- Season organic chicken thighs with salt and pepper.
- Bake sweet potatoes and chicken for approximately 30-40 minutes, flipping both halfway through.
- Chop up almonds and add to a pan. Toast for a few minutes until fragrant.
- Slice apple into cubes.
- Add all viniagrette ingredients to a jar and shake well.
- Assemble salad with greens, wild rice, roasted sweet potato, chicken, apples, goat cheese, toasted almonds, and homemade balsamic vinaigrette.
This salad was and still is ahhhmazing! My husband asks for it all the time.
I’m so glad you guys love!! It’s one of my favorites!!