Copycat Sweetgreen Harvest Bowl Recipe
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| Warm wild rice, juicy chicken, sweet roasted potatoes, crisp apple, and tangy balsamic make this copycat Sweetgreen Harvest Bowl taste like your favorite lunch at home. |
If you love the Sweetgreen Harvest Bowl, you are in the right place. This homemade version brings together warm wild rice, tender chicken, roasted sweet potatoes, crisp apples, goat cheese, almonds, and a creamy balsamic dressing in one cozy, colorful bowl.
It is sweet, savory, fresh, and filling all at once. And the best part? You can make it at home for less money, with simple grocery store ingredients, and tweak it any way you like.
This copycat Sweetgreen Harvest Bowl recipe is great for lunch meal prep, easy dinners, or those days when you want something healthy that still tastes comforting. It feels a little fancy, but it is very doable in a regular home kitchen.
Why People Love the Sweetgreen Harvest Bowl
Sweetgreen has become a go-to spot in the USA for fresh salads and grain bowls that taste bright, balanced, and satisfying. The restaurant is known for using simple ingredients and turning them into meals that feel fresh and modern. Their bowls are colorful, packed with texture, and built to feel hearty without being too heavy.
The Harvest Bowl is one of their most popular menu items, and it is easy to see why. It hits that perfect mix of cozy and crisp. You get nutty grains, caramel-like roasted sweet potatoes, juicy chicken, crisp apple slices, creamy goat cheese, and a tangy balsamic dressing that ties it all together.
Every bite has contrast. Warm and cool. Soft and crunchy. Sweet and savory. It is the kind of bowl that makes healthy eating feel exciting instead of boring.
Just a quick note: this is a copycat recipe inspired by Sweetgreen’s Harvest Bowl. We are not claiming this is the exact original recipe, only a homemade version designed to capture the same flavor and feel.
What Makes This Copycat Harvest Bowl So Good
This bowl works because every ingredient brings something important to the table.
- Wild rice blend adds a chewy, earthy base.
- Roasted sweet potatoes bring warmth and natural sweetness.
- Chicken makes it satisfying and protein-packed.
- Apples add crisp freshness.
- Goat cheese gives creamy, tangy richness.
- Almonds bring crunch.
- Balsamic dressing pulls all the flavors together.
Think of it like a well-built fall meal in a bowl. It has enough texture and flavor to keep each bite interesting, but nothing feels overdone.
Ingredients
Serves: 4 bowls
Prep time: 20 minutes
Cook time: 35 to 40 minutes
Total time: About 1 hour
For the chicken:
- 1 pound boneless, skinless chicken breasts or chicken thighs
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
For the roasted sweet potatoes:
- 2 medium sweet potatoes, peeled and diced into 3/4-inch cubes
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
For the grain base:
- 1 cup uncooked wild rice blend
- 2 1/2 cups water or chicken broth
- 1/4 teaspoon salt
For the dressing:
- 1/4 cup balsamic vinegar
- 2 tablespoons olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or honey
- 1 small garlic clove, finely grated or minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
For assembling the bowls:
- 4 cups chopped kale
- 1 apple, thinly sliced
- 1/3 cup crumbled goat cheese
- 1/3 cup sliced or chopped almonds, toasted if you like
Approximate Nutrition Per Serving
These numbers are estimates and can change based on the exact ingredients you use.
- Calories: 560
- Protein: 34g
- Carbohydrates: 43g
- Fat: 27g
- Fiber: 6g
- Sugar: 13g
How to Make This Sweetgreen Harvest Bowl Copycat
If you are a beginner, do not worry. We are going to build this bowl one simple part at a time.
Step 1: Cook the wild rice blend
Rinse the wild rice blend under cool water in a fine mesh strainer. This helps wash away extra starch and any dusty bits from the package.
Add the rice, water or broth, and salt to a medium saucepan. Bring it to a boil over medium-high heat. Once boiling, lower the heat to a gentle simmer and cover the pot.
Cook according to the package directions, usually about 40 to 45 minutes for a wild rice blend. When done, the grains should be tender but still pleasantly chewy. If there is extra liquid, drain it off. Fluff with a fork and set aside.
Step 2: Roast the sweet potatoes
Preheat your oven to 425°F. Line a baking sheet with parchment paper for easier cleanup if you want.
Toss the diced sweet potatoes with olive oil, salt, and pepper. Spread them out in a single layer. Try not to crowd the pan. If the pieces are too close together, they will steam instead of roast.
Roast for 25 to 30 minutes, flipping once halfway through. They should be tender in the middle and lightly browned on the edges. Those browned edges are where a lot of the flavor hides.
Step 3: Cook the chicken
Pat the chicken dry with paper towels. Rub with olive oil, salt, pepper, and garlic powder.
Heat a skillet over medium heat. Add the chicken and cook for about 5 to 7 minutes per side, depending on thickness. If you are using chicken thighs, they may need a little longer.
For food safety, cook chicken until the thickest part reaches 165°F on an instant-read thermometer. That temperature matters, so if you have a thermometer, use it. It takes out the guesswork.
Once cooked, let the chicken rest for 5 minutes before slicing. This keeps the juices in the meat instead of on your cutting board.
Step 4: Make the balsamic dressing
In a small bowl or jar, whisk together the balsamic vinegar, olive oil, Dijon mustard, maple syrup or honey, garlic, salt, and pepper.
Taste and adjust if needed. Want it tangier? Add a splash more balsamic. Want it sweeter? Add a little more maple syrup. The dressing should taste bold, because it will mellow once it hits the bowl ingredients.
Step 5: Prep the kale and apple
Chop the kale into bite-size pieces. If you want a softer texture, drizzle the kale with a tiny bit of olive oil and massage it with clean hands for 30 to 60 seconds. This helps break down the leaves so they are less tough.
Slice the apple thinly just before serving so it stays crisp and fresh-looking.
Step 6: Build the bowls
Divide the kale among 4 bowls. Top each bowl with cooked wild rice, roasted sweet potatoes, sliced chicken, apple slices, goat cheese, and almonds.
Drizzle with the balsamic dressing right before serving.
If you want that restaurant-style feel, arrange each topping in its own section before drizzling the dressing over the top. It looks great and lets everyone see what is in the bowl.
Beginner Tips for the Best Harvest Bowl at Home
- Use a wild rice blend, not plain wild rice, for a texture closer to what most grain bowls use.
- Cut the sweet potatoes evenly so they roast at the same speed.
- Toast the almonds in a dry skillet for 2 to 3 minutes for deeper flavor.
- Slice the chicken after resting so it stays juicy.
- Dress just before serving if meal prepping, so the apples and kale stay fresh.
Easy Shortcuts and Time-Saving Ideas
Need to make this easy Harvest Bowl recipe even simpler? Here are a few smart shortcuts.
- Use rotisserie chicken: A great option for busy weeknights. Just be sure it is reheated to 165°F if serving warm.
- Use microwaveable rice packs: Not exactly the same, but very helpful when time is tight.
- Roast sweet potatoes in the air fryer: Cook at 400°F for about 12 to 15 minutes, shaking halfway through.
- Cook rice in a rice cooker: Follow your machine’s directions for wild rice blend.
- Meal prep the parts: Keep the rice, chicken, sweet potatoes, and dressing separate in the fridge, then build fresh bowls during the week.
I do this often on Sundays, and it makes weekday lunches feel so much easier. It is like giving your future self a little gift.
Allergy-Friendly and Diet-Friendly Swaps
One of the best things about a bowl recipe like this is how flexible it is. If you have food allergies, sensitivities, or certain eating preferences, you can still make a delicious version.
Gluten-free
- This recipe is naturally close to gluten-free, but always check your Dijon mustard, broth, and any packaged ingredients to make sure they are certified gluten-free.
- Use a gluten-free wild rice blend if needed.
Dairy-free
- Skip the goat cheese.
- Add diced avocado for creaminess.
- You can also use a dairy-free cheese alternative, though avocado often tastes more natural in this bowl.
Vegan
- Replace the chicken with roasted chickpeas, baked tofu, or tempeh.
- Use maple syrup instead of honey in the dressing.
- Leave out the goat cheese or use a vegan cheese alternative.
Vegetarian
- Swap the chicken for roasted chickpeas, lentils, or crispy tofu.
- Cook the grains in vegetable broth for extra flavor.
Paleo
- Skip the rice and use cauliflower rice or extra kale as the base.
- Use compliant balsamic and mustard if needed.
- Leave out the goat cheese for a stricter paleo version.
Nut-free
- Skip the almonds.
- Use roasted pumpkin seeds or sunflower seeds if those work for your needs.
- Always check labels for cross-contact if serving someone with a serious allergy.
Low-carb
- Reduce or skip the rice.
- Use more kale and chicken.
- Keep the apple portion small if you want fewer carbs.
No goat cheese?
- Feta is a nice stand-in.
- Even blue cheese can work if you like a stronger flavor.
How to Store and Meal Prep
This bowl is excellent for meal prep, but a few small choices make a big difference.
- Store the rice, chicken, and sweet potatoes in separate airtight containers in the fridge for up to 4 days.
- Keep the dressing in a jar in the fridge for up to 1 week. Shake before using.
- Slice the apple fresh if possible, so it stays crisp and does not brown.
- Keep goat cheese and almonds separate until serving for the best texture.
When reheating, warm the rice, chicken, and sweet potatoes until hot. If reheating chicken, make sure it reaches 165°F.
Frequently Asked Questions
Can I use brown rice instead of wild rice blend?
Yes. The flavor will be a little different, but it still works well.
What kind of apple is best?
A crisp, sweet-tart apple works best. Honeycrisp, Fuji, or Pink Lady are all great choices.
Can I make this ahead for lunches?
Absolutely. Just keep the dressing separate and add the apples right before eating if you can.
Can I use chicken thighs?
Yes, and they are often even juicier than chicken breasts. Just cook them to 165°F.
Final Thoughts
This homemade Sweetgreen Harvest Bowl is one of those meals that feels both fresh and comforting. It is colorful, packed with texture, and simple enough for a regular weeknight. Whether you are trying to save money, meal prep lunches, or just recreate your favorite restaurant bowl at home, this recipe delivers.
If you make it, I would love to hear how it turned out. Did you keep it classic, or did you put your own spin on it? Maybe you swapped the protein or added extra apples. Either way, leave a comment and share your version. And if this recipe helped you, please share it with friends and family too.
Disclaimer
This is a copycat recipe inspired by Sweetgreen’s Harvest Bowl. It is not the original recipe, and no knowledge of Sweetgreen’s actual proprietary recipe is implied. This blog post is for informational and entertainment purposes only and is meant to help home cooks create a similar dish at home.
Simply Copycat Recipes is also an Amazon affiliate. That means we may earn a small commission from qualifying purchases made through affiliate links, at no extra cost to you.
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