Sweetgreen Harvest Bowl Knockoff

4 servings


15 minutes

active time

1 hour 5 minutes

total time


1 sweet potato, chopped

2 tsp umami seasoning, optional

3-4 cups kale, chopped (Lacinato kale is the best for this!)

1 ½ cups cooked wild rice

1 cup cooked chicken (I usually just get a rotisserie chicken and use some of that!)

1 apple, chopped

4 oz goat cheese

1/2 cup slivered almonds

Balsamic vinaigrette, or:

1/2 cup balsamic vinegar

3 tbsp mustard (I like Dijon but you could also use spicy brown, whole grain or whatever you like best!)

1 tbsp honey

1/2 cup olive oil

salt and pepper


1. Preheat the oven to 400 degrees.

2. Wash and cut the sweet potato in half lengthwise. Cut each half lengthwise one more time, and then cut into thin slices, as pictured.

3. Add the sweet potatoes to a baking sheet lined with parchment paper. Spray with a little oil and season with umami seasoning, salt and pepper. Roast for 40 minutes.

4. Cook your wild rice according to the package instructions.

5. Wash the kale and remove the stems. Cut the leaves into thin bite sizes pieces. (Think chopped salad!)

6. Cut your cooked chicken and apple, and pull the goat cheese and slivered almonds out.

7. In a jar or measuring cup, combine balsamic vinegar, olive oil, honey, mustard, and salt and pepper. Whisk to combine.

8. When the sweet potatoes and wild rice are done cooking, it’s time to assemble! Start with about 1-2 cups of kale. Add 1/3 cup of wild rice, and as much chicken, apples, goat cheese, and almonds as you prefer.

9. Pour the dressing over the portion you are going to eat and stir to combine. Enjoy!


Serving Size




Total Fat

34 g

Saturated Fat

6 g

Unsaturated Fat

26 g

Trans Fat

0 g


31 mg


381 mg

Total Carbohydrate

48 g

Dietary Fiber

11 g

Total Sugars

14 g


20 g

4 servings


15 minutes

active time

1 hour 5 minutes

total time
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