You’ve never had a salad THIS incredible until you’ve tasted a Harvest Bowl– a healthy, tasty salad that’s also super easy to meal prep! Chicken, roasted sweet potatoes, Brussels sprouts, and goat cheese are tossed with a homemade balsamic vinaigrette that’s served over wild rice. Inspired by the Sweetgreen’s version, this warm, Fall dish will have you coming back for seconds.

An overhead shot of a harvest bowl ready to enjoy.

Sweetgreen Harvest Bowl Copycat

The obsession with Sweetgreen began with their Spicy Cashew Dressing and has remained because of their heartwarming and oh-so-filling Harvest Bowl.

Warm roasted sweet potatoes and Brussels sprouts accompany tangy chunks of goat cheese, crunchy toasted pecans, lean chicken, sweet apple pieces, and the most lick-your-plate-worthy balsamic vinaigrette.

All of this sitting atop a big scoop of wild rice—maybe one of the BEST superfoods!

After ordering this salad one too many times in the last month, I deconstructed the components, recipe tested them all, and then combined them to find the gorgeous and delicious harvest bowl you see here!

While it may look like a lot of work, it’s actually super easy to make and one of the best and healthiest dishes to meal prep for busy weeks.

Chicken, veggies, dressing, and seasonings are the ingredients for this dish.

Ingredients

To make this easy fall harvest bowl recipe you need:

  • Chicken. Grab some chicken breasts, and this Instant Pot Shredded Chicken recipe makes it a breeze. Or, simply pick up a rotisserie chicken at the store and shred it yourself.
  • Rice. Wild rice is a delicious and nutritious superfood. You can sub in regular brown or white rice, but you’ll lose some of the health benefits.
  • Sweet potatoes. Another super good-for-you food, packed full of nutrients. Roasted sweet potatoes become slightly caramelized and add so much flavor. (Here’s more on the question, Are sweet potatoes healthy?)
  • Brussels sprouts. When baked in the oven, this veggie becomes irresistible. Be sure to trim the ends, first.
  • Kale. Fresh kale adds a beautiful color and fresh crunch to this harvest bowl.
  • Apple. You can choose which variety you use, but look for a semi-sweet, firm type for the best results. If you want to prep ahead, use these tips to keep apples from browning. (Learn about all the different types of apples and how to cut an apple.)
  • Maple syrup. You just need a little to cook the Brussels sprouts with. You can sub another sweetener, or leave it out if you prefer.
  • Seeds and nuts. Roasted pumpkin seeds and toasted pecans give this bowl a nice crunch in every bite.
  • Goat cheese. Slightly sweet and tangy, this cheese is the best way to round out the flavor of the bowl. You can sub in another type of cheese, like feta or blue cheese, but it will affect the flavor.
  • Balsamic vinaigretteThis is the perfect dressing for this big salad. It has loads of flavor and it’s good for you. (Fresh out? Here’s a list of balsamic vinegar substitutes.)
  • Oil. You can choose avocado oil, olive oil, or butter, depending on your taste and dietary preference.
  • Broth. Cooking the rice in vegetable broth makes it even more flavorful. You can use water, if needed.
  • Seasonings. For the different components, you will need garlic powder, chili powder, paprika, sea salt, and black pepper. These create the fall flavor in the bowl.

How to Make a Harvest Bowl

Below you’ll find the steps to follow to make this copycat Sweetgreen harvest bowl recipe: 

Cook Wild Rice

Place the rice in a fine mesh strainer. Hold it under cool, running water for a couple of minutes until the water runs clear. This removes excess starch and keeps the rice from getting gummy.

Pour the rice and broth into a medium-sized pot. Bring it to a boil over high heat.

Then, reduce the heat to low. Cover the pot with a tight-fitting lid and let it simmer for 50 to 60 minutes.

If any liquid remains after the rice is cooked, use a fine mesh strainer to drain it.

Set the warm wild rice aside until you’re ready to build the bowl.

Check out more info on how to cook wild rice and Instant Pot wild rice here.

Roast the Vegetables

Preheat the oven to 425℉.

Peel and cube the sweet potatoes, then place them in a large bowl. Drizzle 2 tablespoons of the oil over the top of the potatoes, and toss to coat.

In a separate small bowl, mix together the garlic powder, chili powder, paprika, salt, and black pepper. Sprinkle the seasonings over the potatoes, and toss again.

Pour the potatoes on a baking sheet lined with parchment paper and spread them out in a single layer. Bake for 10 minutes in preheated 425℉ oven while you prepare the Brussels sprouts.

Trim the ends of the Brussels sprouts, then cut them in half. Add them to a clean, large bowl with 1 tablespoon of oil, maple syrup, ¾ teaspoon of salt, and ¼ teaspoon of pepper. Stir until the spouts are evenly coated.

When the potatoes have cooked for 10 minutes, move them to one side of the sheet pan. Spread the Brussels sprouts over the open half. Continue baking for another 15 to 20 minutes. The sprouts should be crispy and cooked through.

Make the Vinaigrette

You can buy a bottle of balsamic vinaigrette at the store, or you can quickly and easily whip up your own homemade version.

Add the balsamic vinegar, oil, maple syrup, and salt to a mason jar. Shake for 20 to 30 seconds.

Simply give the jar a good shake again just before using.

Build the Bowl

When you’re ready to dig into the grain bowl, add the wild rice to the bottom of the bowl.

Then, top with the chopped kale, roasted veggies, shredded chicken, toasted pecans, diced apple, pumpkin seeds, and goat cheese. 

Pour however much creamy balsamic dressing you like over the top and enjoy.

Balsamic dressing is poured over the ingredients of a harvest bowl.

Meal Prep and Storage

  • How to prep ahead of time: You can make all the parts of the bowl 1 to 2 days ahead of time and build it when you’re ready to eat. Simply keep everything separate in the fridge.
  • How to store: It’s best to only dress the amount of salad you want to keep so the greens don’t get soggy. Keep the Brussels sprouts, sweet potatoes, and chicken separately in an airtight container for up to 4 to 5 days.
  • How to freeze: It is not recommended to freeze the harvest bowl once it’s been built.

What is a harvest bowl?

A harvest bowl is a delicious combination of grains, protein, and veggies tossed together in a dressing. This particular recipe uses wild rice, kale, sweet potatoes, Brussels sprouts, apple, goat cheese, nuts, seeds, and a balsamic vinaigrette.

How long do harvest bowls last?

Once put together, a harvest bowl will only last for a couple of days in the fridge. After that, the kale will wilt, the apples will brown, and it will get soggy. However, the individual components of a harvest bowl will keep up to 4 to 5 days if stored separately, making this a great meal-prepping option.

Two harvest bowls are ready to enjoy for lunch or dinner.

Dietary Modifications

The recipe you’ll find below is already gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Low-carb. Opt for cauliflower rice.
  • Vegetarian. Skip the chicken or opt for tofu.
  • Dairy-free: Leave out the goat cheese.

Expert Tips and Tricks

  • Be a prepper. You can make all of the parts of the bowl a day or two in advance.
  • Wait till the end. Add the apples, kale, and dressing just before serving.
  • DIY. Make your own balsamic vinaigrette dressing, it’s quick, easy, and good for you.
  • Plan ahead. This is a great recipe to make for healthy lunches all week! Simply add the dressing in the morning before you head out.
  • Save time. A rotisserie chicken from the store is an easy way to get shredded chicken quickly.
This Harvest Bowl is so full of healthy ingredients, and it's surprisingly easy to make.

What to Serve with a Harvest Bowl

While this harvest bowl is already a complete meal, there are a few delicious things you can add.

Mini Cornbread Muffins or Gluten-free Cornbread are always crowd pleasers.

Drizzle some Spicy Sriracha Mayo on top for an added creamy kick.

You can even pair it with a soup, like Roasted Butternut Squash Soup or Zucchini Soup, and really feel like fall.

More Healthy Salad Recipes

There’s nothing like being nourished by a hearty salad. Try any of these recipes next.

Lemon Arugula Salad is so full of zesty flavor.

Try this Peach Salad in the summer when they’re in season.

Or stick with a classic like Strawberry Spinach Salad or a Fall Harvest Salad.

Tap stars to rate!

5 from 4 votes

Harvest Bowl Recipe

When you meal prep this Harvest Bowl, you'll have a healthy salad that's ready when you are. Chicken, roasted sweet potatoes, Brussels sprouts, and goat cheese are tossed with a balsamic vinaigrette and served over wild rice for an easy, irresistible meal.
Yield 8 servings
Prep 30 minutes
Cook 30 minutes
Total 1 hour

Ingredients 

Wild Rice

  • 1 cup wild rice
  • 3 cups vegetable broth
  • 1 Tbsp. butter or oil
  • Salt to taste

Roasted Sweet Potatoes

  • 1 lb. sweet potatoes peeled and cut into ½-inch cubes
  • 2 Tbsp. oil
  • ½ tsp. garlic powder
  • ½ tsp. chili powder
  • ½ tsp. paprika
  • 1 tsp. salt
  • ½ tsp. black pepper

Roasted Brussels Sprouts

  • 1 lb. brussel sprouts ends trimmed, cut in half
  • 1 Tbsp. oil
  • 1 Tbsp. pure maple syrup
  • ¾ tsp. salt
  • ¼ tsp. black pepper

Balsamic Vinaigrette**

  • ½ cup oil
  • ¼ cup balsamic vinegar
  • 3 Tbsp. pure maple syrup
  • Salt to taste

Harvest Bowl

  • 4-6 cups chopped kale ribs removed
  • 1 lb. chicken cooked, shredded
  • 1 medium-sized apple cut into ½-inch pieces
  • ½ cup pecans coarsely chopped, roasted
  • ¼ cup pumpkin seeds roasted and salted
  • 4 oz. goat cheese crumbled

Instructions 

For the Wild Rice:

  • Add the rice to a fine mesh strainer and rinse under cool running water for 1-2 minutes.
  • Combine the rice and the broth or water in a medium-sized pot over high heat. Bring it to a boil and then reduce heat to low. Cover the pot with a lid and simmer for 50-60 minutes, or until cooked through.
  • If excess liquid remains, add it back to the fine mesh strainer to drain.

For the Roasted Vegetables:

  • Preheat oven to 425 degrees.
  • Add the sweet potato cubes and 2 tablespoons of oil to a large bowl. Toss until the potatoes are well coated. Mix up the garlic powder, chill powder, paprika, salt, and black pepper in a small bowl and sprinkle over the sweet potatoes. Toss until completely coated.
  • Line a large baking sheet with parchment paper and spread out the potatoes in a single layer. Bake in the preheated oven for 10 minutes while preparing the brussels sprouts.
  • Add the trimmed and cut Brussels sprouts to a large bowl along with 1 tablespoon of oil, the maple syrup, ¾ tsp. salt, and ¼ tsp. black pepper. Toss until well combined. After the potatoes have cooked for 10 minutes, move them to one half of the sheet pan and then spread out the Brussels sprouts on the other half. Return to the oven for an additional 15-20 minutes, or until the sprouts are crispy and cooked through.

For the Balsamic Vinaigrette:

  • Add all ingredients to an 8-16 ounce mason jar and shake for 20-30 seconds, or until combined. Give the dressing another shake before serving to re-combine the ingredients.

For the Harvest Bowl:

  • Add the chopped kale, wild rice, roasted vegetables, shredded chicken, toasted pecans, diced apple, pumpkin seeds, and goat cheese to a large bowl. Drizzle with your desired amount of balsamic vinaigrette. Enjoy!

Tap stars to rate!

5 from 4 votes

Video

Notes

Meal Prep and Storage

  • How to prep ahead of time: You can make all the parts of the bowl 1 to 2 days ahead of time and build it when you’re ready to eat. Simply keep everything separate in the fridge.
  • How to store: Keep leftover harvest bowls in an airtight container in the fridge for up to 3 to 4 days. The kale will start to wilt and the dressing will separate slightly. Give it a good mix before enjoying.
  • How to freeze: It is not recommended to freeze the harvest bowl once it’s been built.

Nutrition

Calories: 520kcal, Carbohydrates: 44g, Protein: 22g, Fat: 30g, Saturated Fat: 4g, Polyunsaturated Fat: 8g, Monounsaturated Fat: 16g, Trans Fat: 0.1g, Cholesterol: 43mg, Sodium: 943mg, Potassium: 825mg, Fiber: 7g, Sugar: 13g, Vitamin A: 9088IU, Vitamin C: 51mg, Calcium: 89mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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