A copycat of this classic menu item from Sweetgreen. Shredded kale, chicken, warm wild rice and sweet potatoes, slivered almonds, goat cheese, and apples tossed with a creamy balsamic vinaigrette!

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Sweetgreen junkies rejoice! With this copycat Harvest Bowl recipe you can make your own at home and save yourself a ton of $$. For real, who actually wants to spend $12 a day on a salad bowl? With a little forward-thinking, you can meal prep this salad bowl and have enough for the whole week!

The Harvest Bowl is my favorite thing to order from Sweetgreen, but it always feels like a treat to order it because it’s quite costly. Well now we can enjoy my budget-friendly Harvest Bowl because I created a dupe recipe for you all!

What Ingredients are Needed for a Harvest Bowl (Sweetgreen Dupe)?

Kale: Shredded kale with the stems removed.

Sweet Potatoes: One whole sweet potato, cooked in the microwave for ease, and then chopped into bite-sized pieces.

Wild Rice: Cooked then chilled wild rice.

Apples: One medium apple of your choice, I used a gala apple.

Goat Cheese: I used a block of goat cheese that I lightly crumbled into the salad, or you can use a pre-crumbled goat cheese.

Almonds: Raw sliced almonds, slivered almonds, or chopped whole almonds.

Balsamic Vinaigrette: Opt for a creamy balsamic vinaigrette dressing.

Chicken: Roasted or grilled chicken. For ease and time saving, opt for a pre-cooked chicken or rotisserie chicken. If you want to cook from raw, you can bake in the oven for 30 minutes at 350 degrees or saute in the skillet until cooked through.

Kitchen Tools Needed for this Recipe

• Large bowl
• Cutting board
• Saucepan
• Skillet, optional
• Microwave

Looking for Similar Recipes? Try These:

• Winter Harvest Salad
• Healthy Taco Salad
• Asian Fusion Kale Salad
• Summer Spinach and Berries Salad
• Crete Salad (GRECO Dupe)
• Crunchy Asian Salad with Sesame Peanut Dressing

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How to Make a Harvest Bowl (Sweetgreen Dupe)

Prep the Toppings: Cook the rice, chicken, and sweet potato. In a saucepan, boil water for the wild rice and cook according to package instructions. In a skillet over medium heat, saute the chicken until cooked through*. Wash and pierce your sweet potato a few times with a fork. Place in the microwave and cook on the potato setting. Remove from the microwave and let cool before cutting into cubes.

Assemble the Harvest Bowl: In a large bowl, combine the kale and balsamic vinaigrette. Massage the dressing into the kale using your hands. Add the cooked chicken, cooked sweet potato, apple, and goat cheese. Toss together. Top with almond slivers.