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Delicious and nutritious Harvest Bowl Sweetgreen copycat recipe, a seasonal grain bowl made with: wild rice, roasted sweet potatoes, kale, goat cheese, chicken, apples, and balsamic vinaigrette.
Ingredients
Harvest Bowl
- 3 sweet potatoes
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 2/3 cup uncooked wild rice
- 4 oz crumbled goat cheese
- 10 cups kale, chopped
- 1 lb shredded chicken (store-bought, or prepared yourself)
- 5 apples, chopped into cubes
- 1 1/4 cup pecans
Balsamic Vinaigrette
- 3/4 cup olive oil
- 1/4 cup balsamic vinegar
- spoonful Dijon mustard
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
Instructions
Harvest Bowl
- Preheat oven to 425 degrees Fahrenheit.
- Wash and chop sweet potatoes. In a bowl, mix them with the olive oil and salt until evenly coated. Place on a baking sheet lined with aluminum foil and bake for 20 minutes. Remove from oven and toss, then bake for another 25 minutes until sweet potatoes are browned to your liking.
- While sweet potatoes are roasting, prepare wild rice according to package instructions.
- When the wild rice is done cooking, begin to assemble the bowls. Place one serving of wild rice in each bowl, followed by two cups of kale. Top with roasted sweet potatoes, crumbled goat cheese, chicken, apples, and pecans. Dress with balsamic vinaigrette.
- Serve harvest bowls warm. If packing for lunches, reheat in the microwave for one minute.
Balsamic Vinaigrette
- Put all the ingredients in a bottle and shake to combine.