Harvest Bowl (Sweetgreen Dupe)

Harvest Bowl (Sweetgreen Dupe)

from crowdedkitchen.com
Salads
50 min
6 servings
608 kcal / serving

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

  • 2 poundschicken breasts, tenders, or thighs
  • 2 tablespoonssunflower oil or other neutral oil
  • 1 ½ teaspoonskosher salt
  • ½ teaspoononion powder
  • ½ teaspoongarlic powder
  • ½ teaspoonchili powder
  • ½ teaspoonnutritional yeast
  • 1 ½ poundssweet potatoes
  • 1 ½ tablespoonsunflower oil or other neutral oil
  • 1 teaspoonkosher salt
  • ½ teaspoononion powder
  • ½ teaspoongarlic powder
  • ½ teaspoonchili powder
  • ⅓ teaspoonnutritional yeast
  • 1 cupwild rice (uncooked)
  • 1 ¾ cupsvegetable or chicken broth
  • 1 tablespoonolive oil
  • ½ cupolive oil
  • 3 tablespoonsbalsamic vinegar
  • 2 tablespoonsdijon mustard
  • 2 tablespoonsmaple syrup
  • 1 teaspoonkosher salt
  • ½ teaspoonblack pepper
  • 2honey crisp apples, diced and tossed in lemon juice
  • 12 ozgoat cheese
  • ½ cupalmonds, chopped
  • 9 cupscurly kale, shredded or finely chopped

Directions

  1. 1

    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.

  2. 2

    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.

  3. 3

    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).

  4. 4

    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.

  5. 5

    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.

  6. 6

    Whisk together all of the dressing ingredients until emulsified.

  7. 7

    . 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!