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Yields:
4 serving(s)
Prep Time:
10 mins
Total Time:
1 hr 10 mins
Cal/Serv:
792
Attention, Sweetgreen lovers! Your regular weekday lunch is about to get an instant upgrade. Loaded with roast chicken, sweet potato, and that signature balsamic vinaigrette, our copycat version of Sweetgreen’s beloved harvest bowl will make your favorite takeout lunch an everyday reality.
The harvest bowl has a lot of components, but don’t stress. The dressing, chicken, sweet potatoes, and wild rice can all be prepped 3 to 5 days in advance and stored in the refrigerator in separate containers. You can also wash, destem, and chop the kale, then store it in a plastic bag in the crisper drawer—although we recommend waiting to massage it with salt until the day you plan to eat it. Then, whether you’re assembling it a la minute or packing it up before leaving for work, your bowl will come together in just a few minutes.
We’ve created this bowl to align as closely as possible with Sweetgreen’s standard harvest bowl, but feel free to mix it up according to your personal preferences. Use toasted pecans or walnuts in place of the almonds. Try quinoa or farro instead of wild rice. Swap the sweet potatoes for butternut squash, acorn squash, or even Brussels sprouts. You’re assembling it (not ordering it!), so make it your own.
Made this? Let us know in the comments below.
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Ingredients
Balsamic Vinaigrette
- 3 Tbsp.
balsamic vinegar
- 1 Tbsp.
Dijon mustard
- 1 Tbsp.
honey
- 1/2 tsp.
kosher salt
- 1/4 tsp.
freshly ground black pepper
- 1/4 cup
neutral oil
Bowls
- 3/4 cup
wild rice blend
- 3 3/4 tsp.
kosher salt, divided
- 3/4 tsp.
onion powder
- 1/2 tsp.
garlic powder
- 1/4 tsp.
paprika
- 1 lb.
boneless, skinless chicken breasts
- 3 Tbsp.
neutral oil, divided
- 1 lb.
sweet potatoes (about 2 medium), scrubbed, halved lengthwise, sliced 1/4" thick
- 1/3 cup
(2 oz.) whole raw almonds
- 1
(8-oz.) bunch kale, washed, stemmed, sliced into thin ribbons (about 6 packed c.)
- 1
large Honeycrisp apple, chopped into 1/2" pieces
- 4 oz.
goat cheese, crumbled
Directions
Balsamic Vinaigrette
- Step 1In a small bowl, whisk vinegar, mustard, honey, salt, and pepper until combined. While whisking, slowly stream in oil until a smooth, shiny dressing forms.
- Step 2Transfer dressing to an airtight container and refrigerate until ready to use.
- Step 3Make Ahead: Dressing can be made 5 days ahead. Keep refrigerated.
Bowls
- Step 1Pour rice into a fine-mesh sieve. Rinse under cold water, mixing with one hand until water runs clear, about 1 minute.
- Step 2Fill a small pot with 1 1/2 cups cold water and bring to a boil over high heat. Stir in rice and 3/4 teaspoon salt. Return to a boil, then reduce heat to medium-low. Cover and simmer until rice is tender and water is absorbed, about 45 minutes. Remove from heat, uncover, then cover pot with a paper towel. Place lid over paper towel and let sit 15 minutes more.
- Step 3Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with foil. In a small bowl, combine onion powder, garlic powder, paprika, and 2 teaspoons salt.
- Step 4On one prepared sheet, rub chicken with 1 tablespoon oil; season with 1 1/2 teaspoons seasoning mix. On second prepared sheet, toss potatoes with remaining 2 tablespoons oil; season with remaining seasoning mix and spread in a single layer.
- Step 5Roast chicken on lower rack and potatoes on upper rack until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 160°, 15 to 20 minutes. Let chicken rest on baking sheet at least 10 minutes, then transfer to a cutting board and cut into 1/2" cubes. Wipe off sheet.
- Step 6Meanwhile, continue to roast potatoes until tender and lightly browned, 5 to 10 minutes more. Let cool on baking sheet.
- Step 7Reduce oven temperature to 350°. Spread almonds on clean baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then coarsely chop.
- Step 8In a large bowl, combine kale with remaining 1 teaspoon salt. With clean fingers, massage salt into kale until kale softens and slightly darkens, about 1 minute.
- Step 9Divide kale among 4 bowls. Top each bowl with chicken, potatoes, rice, apple, cheese, and almonds. Drizzle with dressing.
- Step 10Make Ahead: Chicken, potatoes, rice, and almonds can be prepared 3 days ahead. Store in separate airtight containers and refrigerate.
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