Craving the Sweetgreen Harvest Bowl but want to make it at home? This copycat Sweetgreen salad has the same cozy fall flavors as the original: roasted sweet potatoes, warm quinoa, creamy goat cheese, and a Sweetgreen balsamic vinaigrette.
After years of living with celiac and perfecting flavorful gluten-free recipes, I've created this harvest grain bowl to rival the restaurant favorite. It's hearty, vibrant, and ready in 40 minutes.
A Quick Look At The Recipe
- Total Time: 40 minutes
- Recipe Difficulty: Easy (beginner-friendly)
- Cooking Method: Roasting & pan-searing
- Main Ingredients: Kale, sweet potatoes, quinoa, chicken
- Dietary Info: Gluten-free, high-protein, can be made dairy-free
- Serves: 4
- Calories: 707 per serving
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Loved this recipe, such a delicious one!
- amy
Love Sweetgreen? So do I! I've spent countless hours trying their recipes at the restaurant and then recreating them at home. All so that I can share the perfected versions with you!
If you are looking for more Sweetgreen copycat recipes, try my Sweetgreen Crispy Rice Bowl or my Sweetgreen Spicy Cashew Dressing! And if you're really hooked on making copycat recipes like I am, be sure to check out the rest of my copycat recipe collection!
Why You'll Love This Recipe
- Restaurant Taste at Home: Tastes identical to the original Sweetgreen autumn harvest bowl.
- Perfect for Meal Prep: All components store well for 4-5 days, making this ideal for a meal-prepped harvest grain bowl.
- Healthy Ingredients: This recipe is made with whole ingredients.
- Customizable: Easily adapt to dietary preferences (vegan, dairy-free, or add different proteins).
Sweetgreen Harvest Bowl Key Ingredients
- Quinoa (Not Rice): I use quinoa instead of wild rice in this harvest grain bowl for its nutty flavor, light, fluffy texture, and higher protein content.
- Sweet Potatoes: When roasted, they have delicious, caramelized edges.
- Goat Cheese: The tangy creaminess adds rich flavor and protein.
- Sweetgreen Balsamic Vinaigrette: This refined-sugar-free Sweetgreen balsamic vinaigrette is the perfect balance of flavor, with balsamic vinegar, honey for sweetness, olive oil, a touch of Dijon mustard, then seasoned with salt and pepper.
Substitutions & Variations
- Vegan Harvest Bowl: Replace chicken with crispy chickpeas, tofu, or tempeh, & swap goat cheese for dairy-free feta, and use maple syrup instead of honey in the dressing.
- Extra Protein: Add chickpeas, or double the chicken portion for a high-protein sweetgreen bowl.
- Spicy Kick: Add red pepper flakes or sriracha to the dressing for those who like heat in their harvest grain bowl.
- Veggie Harvest Bowl: Add roasted Brussel sprouts, red bell peppers, or beets for more vegetables in your fall harvest bowl.
- Greens Swap: Use spinach, arugula, or mixed greens instead of kale.
- Grain Options: Brown rice, wild rice, or farro make great quinoa substitutes.
- Quick Shortcut: Rotisserie chicken works perfectly if you're in a hurry!
How To Make the Sweetgreen Harvest Bowl
- Step 1: Preheat the oven to 400°F and line a baking sheet with parchment. Peel and cube 2 large sweet potatoes into ½-inch pieces, then toss with olive oil, garlic powder, salt, and pepper. Spread evenly on the sheet so they don't touch, then roast 25-30 minutes, flipping halfway, until golden, caramelized, and fork-tender.
- Step 2: Marinate the chicken thighs in balsamic vinegar, lemon juice, garlic powder, salt, and pepper for at least 10 minutes. Heat a splash of olive oil in a large skillet over medium-high heat, then cook the chicken 5-6 minutes per side without moving, until golden and cooked through to 165°F. Let rest 5 minutes before slicing into strips.
- Step 3: Rinse 1 cup of quinoa under cold water to remove its natural coating (saponin), which can taste bitter. Combine with 2 cups water in a medium pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat, let sit covered for 5 minutes, then fluff with a fork before serving.
- Step 4: Make the vinaigrette by whisking together balsamic vinegar, honey, Dijon mustard, olive oil, salt, and pepper until smooth and emulsified. Massage kale with lemon juice and a splash of olive oil until tender. Cube a Honeycrisp apple (toss with lemon juice if prepping ahead), chop the almonds, and crumble goat cheese.
- Step 5: Assemble the autumn harvest bowls with a base of massaged kale, then add quinoa, sliced chicken, roasted sweet potatoes, apple slices, and dried cranberries. Top with goat cheese and almonds, drizzle 2-3 tablespoons of Sweetgreen balsamic vinaigrette, and toss gently or serve dressing on the side. Serve immediately for the best texture and flavor & enjoy!
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Sweetgreen Harvest Bowl Expert Tips
- Perfect Chicken Every Time: Be sure the chicken doesn't get overcooked, and has reached an internal temperature of 165°F.
- Roasting Sweet Potatoes: Don't crowd the pan. This will create steam instead of caramelization. Use two baking sheets if needed.
- Kale Massage Technique: Apply firm pressure and really work the leaves. They should feel silky, look darker, and reduce in volume.
- Apple Selection: Choose crisp, sweet-tart varieties like Honeycrisp, Pink Lady, or Cosmic Crisp. Mealy apples like Red Delicious ruin the texture contrast.
- Meal Prep Tip: Assemble this Sweetgreen salad in glass meal prep containers without dressing. Add the vinaigrette right before eating to prevent soggy greens.
- Assembly Order: Always dress just before eating. Vinaigrette on kale for more than 30 minutes creates wilted greens.
Frequently Asked Questions
Can I make this Sweetgreen harvest bowl copycat ahead of time?
Yes! Prep all components separately and store in airtight containers for up to 4 days. Assemble and dress just before eating for the best texture.
What is in the Harvest Bowl at Sweetgreen?
The Harvest Bowl includes shredded kale, roasted chicken, roasted sweet potatoes, crisp apples, goat cheese, roasted almonds, wild rice, and balsamic vinaigrette. My version follows the same recipe, except I swapped quinoa for the wild rice.
How do I make this a vegan harvest bowl?
Replace chicken with roasted chickpeas or tempeh, swap goat cheese for dairy-free feta, and use maple syrup instead of honey in the vinaigrette.
Is this a high-protein Sweetgreen option?
Yes! This bowl provides 35-40 grams of protein per serving from chicken, quinoa, and goat cheese. Double the chicken for 50+ grams per serving.
Did you make this recipe?
Let me know your thoughts by leaving a comment and rating below. Also, share it on socials to let others know what you think! Be sure to tag @entirelyemmy so I can share your masterpiece with my followers! ✨
📖 Recipe
Sweetgreen Harvest Bowl Recipe
Craving the Sweetgreen Harvest Bowl but want to make it at home? This copycat Sweetgreen recipe has all the cozy fall flavors in the original: roasted sweet potatoes, warm quinoa, creamy goat cheese, and a Sweetgreen balsamic vinaigrette.
Ingredients
- 4 Cups Kale
- 8 Chicken Thighs or 2 pounds
- 2 Cups Quinoa cooked
- 1 Large Honeycrisp Apple
- 2 Sweet Potatoes cubed & roasted
- ½ Cup Dried Cranberries unsweetened
- ½ Cup Goat Cheese
- ½ Cup Almonds chopped or slivered
Sweetgreen Balsamic Vinaigrette
- ¼ Cup Balsamic Vinegar
- 2 Tablespoons Honey
- 1 Tablespoon Dijon Mustard
- ½ Tablespoons Olive Oil
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Roasted Sweet Potato Seasoning
- ½ Tablespoon Olive Oil
- 1 Tablespon Garlic Powder
- 1 Teaspoon Salt
Chicken Marinade
- ¼ Cup Balsamic Vinegar
- 1 Lemon juiced
- 1 Tablespoon Garlic Powder
- 1 Teaspoon Salt
- 1 Teaspoon Pepper
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper. Peel and cube 2 large sweet potatoes into ½-inch pieces. Toss with olive oil, garlic powder, salt, and pepper. Spread in a single layer and roast 25-30 minutes, flipping halfway, until golden and caramelized on the edges.
- Rinse 1 cup quinoa under cold water to remove bitterness. Combine with 2 cups water in a pot, bring to a boil, then reduce to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes before fluffing with a fork.
- In a shallow dish, combine balsamic vinegar, lemon juice, garlic powder, salt, and pepper. Coat chicken thighs and marinate at least 10 minutes (up to overnight). Heat 1 tablespoon olive oil in a large skillet over medium-high. Sear chicken 5-6 minutes per side until golden and cooked through to 165°F. Rest for 5 minutes, then slice.
- In a bowl, whisk together balsamic vinegar, honey, dijon mustard, olive oil, salt & pepper. Whisk until smooth and emulsified.
- Drizzle the kale with olive oil and a squeeze of lemon juice. Massage 2-3 minutes until darkened and tender.
- Slice the apple, chop the almonds, and crumble goat cheese.
- Layer kale as the base, add quinoa, chicken, roasted sweet potatoes, apples, cranberries, goat cheese, and almonds. Drizzle with balsamic vinaigrette, toss, & enjoy!
Notes
- Sweet potatoes: Spread evenly on the pan for crispy edges (crowding steams them).
- Quinoa: Rinsing removes bitterness; resting makes it fluffy.
- Chicken: Don't move it while searing to get a golden crust.
- Kale: Massaging breaks down fibers for a tender texture.
- Apples: Toss with lemon juice to prevent browning if prepping ahead.
- Dressing: Adjust sweetness or acidity to taste. Balance is key.
Nutrition
Calories: 707kcalCarbohydrates: 61gProtein: 61gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.03gCholesterol: 160mgSodium: 575mgPotassium: 1570mgFiber: 9gSugar: 34gVitamin A: 18525IUVitamin C: 28mgCalcium: 202mgIron: 4mg
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Amy says
Loved this recipe such a delicious one!