Copycat Sweetgreen Harvest Bowl Recipe
Satisfy your Sweetgreen craving while saving money by making this copycat at home! This Sweetgreen Harvest Bowl recipe tastes just as good as the real deal. It's full of blackened chicken, maple glazed brussels sprouts, roasted sweet potatoes and many other delicious fall components. Top it off with a homemade balsamic vinaigrette for a hearty and healthy meal!
Equipment
- 2 medium bowls
- whisk
- plastic wrap
- extra large baking sheet or 2 normal baking sheets
- small pot
- small bowl or jar
- grill pan or large pan
Ingredients
For the Blackened Chicken*:
- 1 lb chicken breast (about 2 medium-sized breasts), butterflied into thin slices
- 1.5 tbsp avocado oil
- 1 tbsp balsamic vinegar
- 1.5 tsp chili powder
- 1 tsp cumin
- 1 tsp kosher salt
- ½ tsp coriander
- ½ tsp black pepper
- ¼ tsp red pepper flakes
For the Maple Glazed Brussels Sprouts:
- 1 lb brussels sprouts ends trimmed & halved (or quartered if really large)
- 2 tbsp avocado oil
- umami seasoning blend (or kosher salt) to taste
- 2 tbsp maple syrup
- 2 tbsp balsamic vinegar
For the Roasted Sweet Potato:
- 1 medium sweet potato (about 12oz), cut into 1" cubes
- ½ tbsp avocado oil
- kosher salt to taste
For the Balsamic Vinaigrette:
- 6 tbsp olive oil (¼ cup + 2 tbsp)
- ¼ cup balsamic vinegar
- ½ tbsp dijon mustard
- kosher salt + black pepper to taste
For the Harvest Bowl:
- 6 heaping cups shredded kale (about 6 oz)
- 1 cup cooked wild rice blend
- 1 medium apple diced
- 4 oz goat cheese crumbled
- ⅓ cup chopped almonds
Instructions
For the Blackened Chicken:
- In a medium-sized bowl, whisk together the oil, balsamic and spices. Then, add chicken and toss to coat in the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but preferably up to 4 hours.1 lb chicken breast, 1.5 tbsp avocado oil, 1 tbsp balsamic vinegar, 1.5 tsp chili powder, 1 tsp cumin, 1 tsp kosher salt, ½ tsp coriander, ½ tsp black pepper, ¼ tsp red pepper flakes
- Once the chicken is done marinating, bring a grill pan (or large non-stick pan) to medium heat. When it's hot, add the chicken and let cook for about 4-5 minutes per side, or until the internal temp is just below 165F. Transfer chicken to a cutting board to rest for 5 minutes before chopping it into cubes.
For the Maple Glazed Brussels Sprouts & Roasted Sweet Potato:
- Preheat your oven to 450F. Add brussels sprouts to one side of an extra large (21x15") baking sheet - if you don't own one this lage, I recommend roasting the brussels sprouts and sweet potato on two different sheet pans so that they have adequate room (that way they get crispier!)1 lb brussels sprouts
- Drizzle avocado oil on top of the brussels sprouts and season with umami blend or kosher salt to taste. Toss to evenly coat. Then, spread out on the baking sheet, making sure that the cut side is facing down and that there is no overlap.2 tbsp avocado oil, umami seasoning blend
- Add cubed sweet potato to the other side of the baking sheet and toss with avocado oil and salt. Spread out so that there is no overlap.1 medium sweet potato, ½ tbsp avocado oil, kosher salt
- Transfer baking sheet to the oven and allow the veggies to roast for 20 minutes, or until tender and crispy.
- When there are about 5 minutes left of roasting time, add balsamic and maple syrup to a small pot and whisk. Bring it to a bubble over medium heat. Once bubbling, allow it to continue reducing for about 5 minutes until it has thickened slightly and coats the back of a spoon. Remove from heat.2 tbsp maple syrup, 2 tbsp balsamic vinegar
- Transfer roasted brussels sprouts to a medium-sized bowl and pour the maple balsamic glaze over top. Toss to coat. Alternatively, you can do this directly on the sheet pan if you want to dirty one less dish.
For the Balsamic Vinaigrette:
- Add all balsamic vinaigrette ingredients to a small bowl or jar and shake or stir until combined and emulsified. Taste and adjust the amount of salt and pepper. Feel free to add a bit of honey or maple syrup if you prefer your dressings sweeter!6 tbsp olive oil, ¼ cup balsamic vinegar, ½ tbsp dijon mustard, kosher salt + black pepper
For the Harvest Bowl:
- Assemble your harvest bowl, starting with a bed of shredded kale and then topping it with ¼ of the wild rice, roasted sweet potato, maple glazed brussels sprouts, blackened chicken, apple, goat cheese and almonds.6 heaping cups shredded kale, 1 cup cooked wild rice blend, 1 medium apple, 4 oz goat cheese, ⅓ cup chopped almonds
- Top with balsamic vinaigrette, toss to combine and enjoy!
Video
Notes
GENERAL NOTE: My favorite olive oil and balsamic vinegar are from Brightland - feel free to use my code MUNCHIN for 10% off your oder! *NOTE: This is not the most traditional blackening mix, but according to my research, is what Sweetgreen uses! If you don't have any of these spices on hand, feel free to use about 1-1.5 tbsp of store-bought blackening seasoning. Or, grab a small amount of the more uncommon spices (like coriander) from the bulk section at your grocery store.
Nutrition
Calories: 843kcal | Carbohydrates: 59g | Protein: 40g | Fat: 51g | Saturated Fat: 10g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 31g | Trans Fat: 0.02g | Cholesterol: 86mg | Sodium: 960mg | Potassium: 1570mg | Fiber: 13g | Sugar: 22g | Vitamin A: 17790IU | Vitamin C: 142mg | Calcium: 293mg | Iron: 5mg