Description
The Harvest Bowl is one of sweetgreen's most popular bowls, and it's actually really easy (and much less expensive) to make it at home! Roasted chicken, sweet potatoes, wild rice, apples, goat cheese, and almonds are layered over a bed of curly kale and covered with a tangy balsamic vinaigrette. It's filling, delicious, and perfect for any season.
Ingredients
Roasted Chicken:
- 2 pounds chicken breasts, tenders, or thighs
- 2 tablespoons sunflower oil or other neutral oil
- 1 1/2 teaspoons kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon nutritional yeast
Sweet Potatoes:
- 1 1/2 pounds sweet potatoes
- 1 1/2 tablespoon sunflower oil or other neutral oil
- 1 teaspoon kosher salt
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon chili powder
- 1/3 teaspoon nutritional yeast
Wild Rice:
- 1 cup wild rice (uncooked)
- 1 3/4 cups vegetable or chicken broth
- 1 tablespoon olive oil
Balsamic Vinaigrette:
- 1/2 cup olive oil
- 3 tablespoons balsamic vinegar
- 2 tablespoons dijon mustard
- 2 tablespoons maple syrup
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Other:
- 2 honey crisp apples, diced and tossed in lemon juice
- 12 oz goat cheese
- 1/2 cup almonds, chopped
- 9-12 cups curly kale, shredded or finely chopped
Instructions
- Preheat oven to 400˚F.
- Make the wild rice. Add wild rice, olive oil, and chicken broth to a saucepan. Bring to a boil, then reduce to low heat and cover with a lid. After 45-50 minutes, turn off the heat and keep it covered to help it finish cooking.
- Make the sweet potatoes. Cut sweet potatoes into 1/4" rounds and then cut into quarters. Add the sweet potatoes to a bowl with the oil and all of the seasonings and toss well to coat. Transfer to a baking sheet, cover with aluminum foil (optional) and roast for 20-25 minutes, tossing them once halfway through. You can also air fry, covered with a piece of tinfoil, at 375˚F for 20-25 minutes.
- Make the chicken. Add chicken to a bowl with oil and all seasonings and toss well to coat. Transfer to a baking sheet and roast at 400˚F for 12-20 minutes (the time depends on the thickness of your chicken. Make sure to cook to an internal temperature of 165˚F).
- Prepare the rest of the ingredients. Dice the apples and toss in lemon juice. If you are making this for meal prep, wait to prep the apple until the day you plan to eat the bowl. Finely chop the kale and portion the goat cheese.
- Optional toasted almonds: Chop the almonds and add to a small skillet over medium low heat. Toast for 5-7 minutes, stirring often to prevent burning, until lightly browned.
- Make the dressing. Whisk together all of the dressing ingredients until emulsified.
- Assemble the harvest bowl. Start with a base of 1.5 to 2 cups of kale, then top with ~1/2 cup of chopped chicken, ~1/2 cup of sweet potatoes, ~1/2 cup of wild rice, a handful of apples and almonds, ~2 oz goat cheese, and drizzle balsamic dressing over the top and enjoy!
Notes
Storage/meal prep: For meal prep, portion off individual bowls (EXCEPT for the apples) into airtight storage containers. Be sure to keep the dressing on the side, and only dress when you're ready to eat. They will keep for up to 5 days in the refrigerator.
We toss the apples in lemon juice, which prevents them from browning for about 6 hours, but they will eventually oxidize. If you are making this for meal prep, we recommend slicing the apples on the same day you are planning to eat each bowl.
Keeping the sweet potatoes covered in the oven will help prevent them from drying out and burning.
Nutritional yeast is the secret ingredient to a lot of Sweetgreen's seasoning blends. We wouldn't recommend leaving it out, but understand if you can't find it or don't have any on hand!
Vegetarian: to make this bowl vegetarian, sub out the chicken for tofu or a meatless "chicken" substitute, or just add more sweet potatoes in place of the chicken. You could also sub chicken for white beans or chickpeas.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Salads
- Method: Oven
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 608
- Sugar: 13.6 g
- Sodium: 944.9 mg
- Fat: 37.5 g
- Carbohydrates: 47.6 g
- Fiber: 6.9 g
- Protein: 23.6 g
