Harvest Bowl (Sweetgreen Inspired Recipe)

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Harvest bowl is made with tender sweet potatoes, crisp apple, juicy chicken, cooked rice, massaged kale, tangy feta, crunchy almonds and tossed with a homemade orange vinaigrette dressing. This grain bowl is loaded with different flavors and textures, which is what makes it so good! Dairy free and gluten free.

Looking for more healthy bowl recipes? Try my sheet pan salmon buddha bowls, deconstructed spring roll bowls, or dragon bowls with creamy tahini sauce.

What You’ll Love About This Recipe

Flavor packed – This recipe is packed with tons of seasonal produce that emulate the flavors of fall.
Wholesome – This hearty grain bowl has loads of fiber from different vegetables and fruit, healthy fats from the dressing, and protein from the chicken and almonds.
Meal prep friendly – One of the best parts about this harvest grain bowl is how well it keeps in the fridge. Once you roast the vegetables, there’s no reheating and the vegetables don’t get soggy.

Ingredients

Here’s what you’ll need to make this harvest bowl:

Brussels sprouts
Orange sweet potato
Olive oil
Kosher salt and freshly ground black pepper.
Curly kale
Cooked chicken breasts
Cooked white rice
Crisp apple
Toasted sliced almonds
Dairy free feta cheese
Orange vinaigrette –

How to Make Fall Harvest Bowls: Step By Step

Here are some quick visual instructions. The full instructions and ingredient list will be in the printable recipe card below!

Roast veggies. Add halved brussels sprouts to one half of a bare baking sheet and the cubed sweet potatoes to the other half. Roast for 30-35 minutes, stirring both halfway through.
Massage kale. In a large bowl, use your hands to massage the shredded kale with a tiny bit of olive oil for 1 minute. This helps soften and tenderize the leafy greens.
Assemble bowls. In each bowl, add massaged kale, followed by roasted sweet potato and brussels sprouts, cooked chicken breast pieces, rice, and chopped apple. Top with toasted almonds, a sprinkle of feta cheese and a few spoonfuls of the dressing. Enjoy!

Helpful Tips

Remove the hard, woody stems from the kales leaves. They aren’t very pleasant to bite into.
Use a salad spinner to remove any excess dirt from the kale leaves.
Don’t skip massaging the kale. It makes the leaves super tender and more enjoyable to chew.

Quick Tip: Use a rotisserie chicken or leftover chicken from another meal and leftover rice to make it really easy to throw together.

Storage

Store the assembled salad and dressing in separate containers in the fridge for up to 4-5 days. Add the dressing just before serving.

Make It Your Way: Substitutions & Variations

Please remember that recipes are just a starting point.

How can you make this harvest bowl recipe using what you already have? Here are some ideas…

No white rice? – use brown rice or quinoa.
Make it nut free – use toasted pumpkin seeds instead of almonds.
Use a different protein – such as bbq salmon bites, tofu, or steak.
Add-ins – crispy chickpeas, quick pickled red onion, etc.
Not dairy free? – use real feta cheese.

Frequently Asked Questions

Is this a Sweetgreen harvest bowl copycat recipe?

This recipe is inspired by Sweetgreen’s harvest bowl. However, there are a few subtle differences. Theirs is made with a homemade balsamic vinaigrette, a wild rice blend, and goat cheese. Whereas mine is served with orange vinaigrette, white rice, and dairy free feta cheese.

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I hope you love this Harvest Bowl! If you make this recipe, please leave a comment & a star rating below. Thank you!