Copy Cat Sweet-Green Harvest Bowl

When Sweetgreen landed in Houston, I was one of the first to try. I was immediately hooked by their fresh ingredients, local influences, and endless fast healthy options. If you haven’t been – its essentially Chipotle for salads/power bowls.

One of their most popular options is the Harvest Bowl. It’s described on their menus as “roasted chicken, roasted sweet potatoes, apples, goat cheese, pecans, warm wild rice, shredded kale, and balsamic vinaigrette”. The combination is ADDICTING!

After devouring multiple SweetGreen Harvest Bowls, I decided to try my hand at making my own one night for my boyfriend and I. It was a hit – I’ve made this recipe many times and I’m excited to share it with all of you.

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Copy-Cat Sweet Green Harvest Bowl

Ingredients

Base

• 1 head of organic kale
• 1 lb of thin cut chicken breast
• 1 medium sweet potato
• 1 small honey crisp apple ( cored and cubed)
• 4 oz honey goat cheese (room temp)
• 1/2 cup crushed pecans
• 2 cups wild rice
• Chilli Powder
• Garlic Powder
• Olive Oil
• Pepper
• Salt

Balsamic Vinaigrette Dressing

• 2 tablespoons honey
• 1 tablespoon dijon mustard
• 1/2 teaspoon sea salt
• 1/2 teaspoon black pepper
• 1 large garlic clove minced
• 1/4 cup quality balsamic vinegar
• 3/4 cup extra virgin olive oil

Instructions

Roasted Sweet Potatoes

1. Preheat oven to 400 degrees, wash and cut medium sweet potato into 1 in cubes. You can leave skin on or peel.
2. Line a baking sheet with parchment paper and place cubed sweet potatoes on it.
3. Drizzle with olive oil and sprinkle with chili powder, mix until combined
4. Spread out evenly on pan and bake for 15 mins
5. Flip potatoes and bake for 15 more minutes
6. Remove from over and cool

Sautéed Chicken

1. While sweet potatoes are baking; season chicken with salt, pepper, and garlic powder to your liking
2. Drizzle a teaspoon of olive oil in a pan over medium hight heat, place chicken in and brown on both sides (about 3-5 mins on each)
3. Once chicken is browned, add a 1/4 cup of water to pan and cover with a lid over medium heat until cooked throughly (about 10 mins)
4. Take chicken out of pan and let it cool for 10 mins then cut into cubes

Massaged Kale

1. Wash kale, pat dry, debone, tear or cut into bite size pieces
2. Place kale into a large bowl, drizzle olive oil, and sprinkle salt then gently massage both into the kale until each piece feels “tender”. Takes less than 1 minute, kale should be a nice deep green glossy color.

Balsamic Vinaigrette

1. In a small mixing bowl, whisk together honey, balsamic, mustard, salt, pepper and garlic.
2. Add the oil and whisk thoroughly to combine. Continue whisking until the dressing is fully emulsified.

Assembly

1. Grab a large bowl, add massaged kale, cubed chicken, roasted sweet potatoes, cubed honeycrisp apple, wild rice, goat cheese, pecans, and balsamic vinaigrette. Toss until everything is mixed evenly. Enjoy!