Copycat Sweetgreen Harvest Bowl Recipe

Adding cheese to Sweetgreen Harvest Salad

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Copycat Sweetgreen Harvest Bowl Recipe

Make this Copycat Sweetgreen Harvest Bowl at home with kale, wild rice, chicken, sweet potatoes, apples, goat cheese, almonds, and creamy balsamic dressing.

Prep Time15

Cook Time30

Total Time45

Course: Main Dishes, Salads

Cuisine: American

Keyword: apple, healthy, quick, sweetgreen harvest bowl

Servings: servings

Ingredients

For the Salad

8 cups kale washed and chopped
2 cups cooked wild rice
2 cups rotisserie chicken shredded
1 teaspoon umami seasoning
1 tablespoon olive oil
1 cup sweet potatoes cubed
1 cup apples chopped
¼ cup crumbled goat cheese
¼ cup almonds chopped
Salt and pepper for seasoning the sweet potatoes

For the Dressing

½ cup plain Greek yogurt
¼ cup balsamic vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
Juice from ½ lemon
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 tablespoons olive oil

Instructions

Cook the wild rice. Prepare wild rice according to package instructions and set aside.
Preheat the oven. Preheat oven to 375°F and line a baking sheet with parchment paper.
Roast the sweet potatoes. Add cubed sweet potatoes to the baking sheet. Toss with 1 tablespoon olive oil and season with salt and pepper. Roast for approximately 30 minutes, or until tender.
Prepare the chicken. Shred the rotisserie chicken and sprinkle with umami seasoning.
Prep the produce. While the sweet potatoes roast, chop the kale, apples, and almonds.
Make the dressing. Combine Greek yogurt, balsamic vinegar, Dijon mustard, honey, lemon juice, salt, and pepper in a small bowl or jar. Slowly drizzle in the olive oil while whisking vigorously until combined.
Assemble the bowl. Combine the cooked wild rice, chicken, roasted sweet potatoes, kale, apples, goat cheese, and almonds in a large bowl.
Drizzle with the balsamic yogurt dressing, toss, and serve.

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