Sweetgreen Harvest Bowl Recipe

If you love anything Sweetgreen, you’ll love this easy copycat Sweetgreen Harvest Bowl Recipe. It’s the perfect cold-weather meal and has all of my favorite ingredients—massaged kale, roasted sweet potatoes, fluffy quinoa, tender chicken, and creamy goat cheese. Finish with a generous drizzle of a flavorful honey balsamic vinaigrette. This Sweetgreen Harvest Bowl Recipe is hearty, healthy, and perfect for any time of day. ✨

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What is Sweetgreen?

Sweetgreen is a fast-casual restaurant known for its fresh, healthy salads and grain bowls made with sustainably sourced ingredients. Focused on seasonal flavors and supporting local farmers, it’s a favorite for quick, wholesome meals that don’t compromise on taste.

How to Make the Sweetgreen Harvest Bowl Recipe

This Sweetgreen Harvest Bowl recipe is surprisingly simple to make, even for busy days. With straightforward steps like roasting sweet potatoes, cooking quinoa, and tossing together a quick honey balsamic vinaigrette, you can have a wholesome, restaurant-quality meal ready in no time. Plus, many components can be prepped ahead, making it an easy go-to for meal prep or weeknight dinners.

Ingredients

• 4 Cups Kale
• 3-4 Chicken Breasts 
• 2 Cups Quinoa cooked
• 1 Large Apple
• 2 Sweet Potatoes cubed & roasted
• 1 Cup Dried Cranberries unsweetened
• 1 Cup Goat Cheese
• 1 Cup Almonds chopped or slivered

Honey Balsamic Vinaigrette 

• 1/2 Cup Balsamic
• 1/4 Cup Honey
• 1 Lemon juiced
• 2 Tablespoons Olive Oil
• 1/2 Teaspoon Salt & Pepper
• 1 Tablespoon Tahini

Chicken Seasoning

• 1 Lemon juiced
• 1 Tablespoon Garlic Powder
• 1 Teaspoon Salt & Pepper

Step-By Step Instructions

Roast the Sweet Potatoes

Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup. Toss the cubed sweet potatoes with a drizzle of avocado or olive oil, kosher salt, and pepper. Spread them evenly on the baking sheet. Roast for 25-30 minutes, flipping halfway through, until golden brown and crispy on the edges.

Cook the Quinoa

Rinse the quinoa thoroughly under cold water to remove bitterness. Combine 1 cup quinoa with 2 cups water in a pot. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Fluff with a fork.

Prepare the Chicken

Marinate the chicken breasts in a mix of lemon juice, garlic powder, kosher salt, and black pepper for while you prepare the ingredients (or overnight if you desire). Pan-sear the chicken on medium-high heat for about 5 minutes per side, or until the internal temperature reaches 165°F. Let it rest for 5 minutes before slicing.

Make the Honey Balsamic Vinaigrette

In a small bowl, whisk together balsamic vinegar, honey, lemon juice, olive oil, tahini, kosher salt, and black pepper. Taste and adjust seasoning as needed.

Assemble the Harvest Bowl

1. Start with a base of massaged kale in each bowl.
2. Add scoops of quinoa, followed by slices of grilled chicken.
3. Top with roasted sweet potatoes, apple slices, dried cranberries, goat cheese, and almonds.
4. Drizzle with honey balsamic vinaigrette just before serving.

Why You’ll Love This Sweetgreen Harvest Bowl

Healthy & Nutritious: Packed with kale, quinoa, and roasted sweet potatoes, this harvest bowl delivers a balanced dose of fiber, protein, and nutrients.

Customizable: Swap quinoa for wild rice, try pecans instead of almonds, or add avocado for extra creaminess.

Perfect for Meal Prep: Assemble in advance for grab-and-go lunches or dinners.

Gluten-Free Goodness: Naturally gluten-free and full of wholesome ingredients.

Delicious Dressing: The honey balsamic vinaigrette ties all the flavors together with the perfect sweet and tangy balance.

Substitutes to Customize Your Sweetgreen Bowl

This recipe is incredibly versatile, so feel free to get creative with your ingredients! Swap quinoa for wild rice or brown rice for a heartier texture, or use spinach or arugula if you’re not a fan of kale. For a dairy-free option, replace goat cheese with a sprinkle of nutritional yeast or your favorite plant-based cheese. Pecans or walnuts can stand in for almonds, and fresh pear slices are a great alternative to apples. If you’d like a vegan version, skip the chicken and try roasted chickpeas, marinated tofu, or tempeh for protein.

How to Store Your Sweetgreen Bowl

It’s really easy to store the Sweetgreen Harvest Bowl and it’s perfect for meal prep. Keep each component in separate airtight containers in the refrigerator to maintain freshness. Store the kale, quinoa, roasted sweet potatoes, and chicken individually, and keep the honey balsamic vinaigrette in a small jar or container. This way, nothing gets soggy, and you can assemble fresh bowls throughout the week. When you’re ready to enjoy, simply combine the ingredients, add the goat cheese and almonds, and drizzle with dressing. Properly stored, most components will stay fresh for up to 3-5 days.

Tips for Making the Best Sweetgreen Harvest Bowl

Perfectly Roasted Sweet Potatoes: To achieve crispy, caramelized edges, don’t overcrowd the baking sheet. The sweet potatoes need space to roast evenly rather than steam.

Massage the Kale: Massaging kale with a pinch of salt and a drizzle of olive oil softens its texture and enhances its flavor.

Meal Prep: Keep the components of the bowl separate if prepping ahead. Store the kale, quinoa, chicken, and toppings in airtight containers in the fridge. Assemble when ready to eat and dress just before serving.

Why Sweetgreen Harvest Bowls Are So Popular

Sweetgreen has mastered the art of creating vibrant, nutrient-packed salads and bowls that are both satisfying and wholesome. The Sweetgreen Harvest Bowl, in particular, stands out for its perfect balance of sweet, savory, and tangy flavors. With roasted sweet potatoes, creamy goat cheese, and tender chicken, it’s the ultimate comfort food in a bowl.

Frequently Asked Questions

What is a harvest bowl?
A harvest bowl is a hearty meal made with a base of greens or grains, topped with roasted vegetables, proteins, and flavorful dressings. It’s often inspired by seasonal ingredients.

Can I make this Sweetgreen Harvest Bowl vegan?
Yes! Replace the chicken with roasted chickpeas or marinated tofu, and substitute the goat cheese with a plant-based cheese or nutritional yeast.

How do I store leftovers?
Store each component separately in airtight containers in the refrigerator. Kale, quinoa, and roasted sweet potatoes can last up to 3-5 days. Assemble the bowl and add dressing just before serving.

What can I use instead of quinoa?
You can swap quinoa for wild rice, brown rice, or even farro if you’re not following a gluten-free diet.

What is the best way to roast sweet potatoes?
For perfectly roasted sweet potatoes, spread them in a single layer on a baking sheet and roast at 400°F for 25-30 minutes, flipping halfway through.

Is this Sweetgreen Harvest Bowl gluten-free?
Yes, this recipe is naturally gluten-free, using quinoa instead of grains like wheat or barley.

How do I make the dressing thicker or creamier?
Add an extra tablespoon of tahini or blend in a small piece of avocado for a creamier balsamic vinaigrette.

What is the best type of apple for this recipe?
Crisp, sweet-tart apples like Honeycrisp, Cosmic Crisp, or Pink Lady work best to balance the flavors of the bowl.

Serve and Enjoy

This homemade Sweetgreen Harvest Bowl Recipe is on of my favorites! It’s the perfect dish to fuel your day with wholesome ingredients, bold flavors, and plenty of nutrients. Have the sweetest day & tag me on Instagram when you make this recipe! @entirelyemmy ✨

If you love this recipe—try my copycat Sweetgreen Crispy Rice Bowl!