Copycat Sweetgreen Harvest Bowl Recipe

Name: Copycat Sweetgreen Harvest Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Salad; 1/2 cup wild rice; kosher salt & freshly ground black pepper; 1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound); 2 tablespoons olive oil; 3 ounces fresh goat cheese; 1 cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch; 1 medium golden beet, peeled, halved lengthwise, and very thinly sliced; 1 small fennel bulb, trimmed, halved, cored, and thinly sliced; 6 ounces roasted chicken or 6 ounces poached chicken, shredded; 3 ounces fresh goat cheese, crumbled; 1/4 cup toasted almond, coarsely chopped; Balsamic Vinaigrette; 1/4 cup olive oil; 2 tablespoons high-quality balsamic vinegar; 2 teaspoons Dijon mustard; kosher salt & freshly ground black pepper

Servings: persons

Salad
1/2 cup wild rice
kosher salt & freshly ground black pepper
1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound)
2 tablespoons olive oil
3 ounces fresh goat cheese
1 cup lightly packed thinly sliced lacinato kale, from about 1/2 large bunch
1 medium golden beet, peeled, halved lengthwise, and very thinly sliced
1 small fennel bulb, trimmed, halved, cored, and thinly sliced
6 ounces roasted chicken or 6 ounces poached chicken, shredded
3 ounces fresh goat cheese, crumbled
1/4 cup toasted almond, coarsely chopped
Balsamic Vinaigrette
1/4 cup olive oil
2 tablespoons high-quality balsamic vinegar
2 teaspoons Dijon mustard
kosher salt & freshly ground black pepper

1
For the Salad:
2
Preheat oven to 425 degrees F.
3
In a medium pot with a tight-fitting lid, combine wild rice, 1 cup water and a pinch of salt. Bring to a boil over high heat, top with lid and reduce to low. Cook 45 minutes. Fluff with a fork, remove from heat and cover. Let steam 5 minutes more. Divide between two serving bowls.
4
Meanwhile, place sweet potatoes on a rimmed baking sheet. Drizzle with olive oil and season generously with salt and pepper. Roast until pieces are golden on the underside, about 18 minutes. Flip pieces and roast for an additional 5-8 minutes, until golden and slightly crisped on the edges. Add to bowls with rice.
5
In a large serving bowl, combine kale, beets, fennel and chicken. Toss with enough balsamic vinaigrette to coat. Divide between bowls and top with goat cheese and almonds. Serve with additional dressing on the side.
6
For the Balsamic Vinaigrette:
7
Combine olive oil, balsamic vinegar and dijon mustard in a small bowl. Whisk until emulsified. Season generously with salt and pepper. Leftovers can be stored in refrigerator for up to two weeks.

643

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Salad, 1/2 cup wild rice, kosher salt & freshly ground black pepper, 1 large sweet potato, halved lengthwise and sliced into 1/4-inch pieces crosswise (about 3/4 pound), and more.

Yes, Copycat Sweetgreen Harvest Bowl falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Copycat Sweetgreen Harvest Bowl

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