Stef’s Secret Sweetgreen Harvest Bowl Dupe (incl. balsamic dressing)
When Ronnie and I left our high-rise Chicago lifestyle for St. Charles, one of the things I was most excited about was all the money I’d save not going to Sweetgreen for a Harvest Bowl (*add avocado, hold the brown rice), every day. Simultaneously, I was devastated. After a few months, I knew I had only one choice: recreate my favorite salad. The salad is pretty straight forward, the challenge was how to re-create the dressing. Thankfully, my culinarily inclined mother came to the rescue and I think we got pretty damn close.
For those of you in tears, because you too are moving away from your local Sweetgreen, I hope this recipe eases your pain.
This recipe is for 1 person and 1 salad. That said, I will typically make about 6 Sweet Potatoes and a few chicken breasts each week and then store in my fridge so that I can just grab and go whenever I want to combine this delish concoction. Also worth noting, I do not make mine with brown rice and I usually add avocado.
Share this recipe with a friend and tell them to subscribe for a weekly recipes for success in life, business, and the kitchen ♥
Ingredients
Kale, chopped (as much as your little heart desires)
1/4 Cup Goat Cheese, crumbled
1/2 Honey Crisp Apple
Handful of Almonds, chopped
1/2 Avocado, cubed
1/4 Cup Sweet Potatoes, quartered, sliced, and roasted
FYI: I will typically make about 6 Sweet Potatoes (to use over the course of the week) using the instructions below.
1/4 Cup Chicken, roasted and quartered
FYI: I usually make about 4 large chicken breasts (to use over the course of the week) using these ingredients (explained below).
1 teaspoon salt, (use seasoned salt, Adobo or chicken salt for extra flavour)
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon cracked black pepper, to taste
1 Cup of Balsamic Vinaigrette Dressing (or whatever amount is right for your taste!):
1/2 Cup of Olive Oil
1/2 Cup of Balsamic
2 Tbs of Dijon Mustard
1 Tbs of Honey or Agave
Instructions
Sweet Potatoes:
Preheat oven to 400F.
Chop up your Sweet Potatoes, for me, I slice the whole potato into quarters (long ways) and then I slice up the quarters so each actual slice is about the size and thinness of a US half-dollar.
Once you’ve got that fresh chop, get out a baking sheet and coat it with some olive oil, put your freshly chopped half-dollar-sized slices on top, drizzle with Olive Oil, and add any Salt and Pepper to your taste preference.
Roast in the oven for about 15 minutes, then pull out and turn over the potatoes (it’s imperfect, but I swear it makes them better), then put back in for another 15 minutes or until fork-tender. Cook time will vary based on how big your chunks are.
Let them cool for about 15 minutes before adding to your Salad so they aren’t piping hot.
Chicken:
Preheat oven to 425F.
Using a meat mallet or rolling pin, pound each chicken breast to <1in at the thickest part. Make sure your fillets are all the same thickness to ensure even cooking.
Combine Salt, Garlic Powder, Onion Powder, and Black Pepper in a medium bowl.
Toss chicken in the seasoning bowl.
Transfer chicken to a baking sheet lined with parchment paper and drizzle with the Olive Oil.
Bake chicken for 16-18 minutes, or until internal temperature is 165F and/or it looks golden brown with crisp edges.
Remove pan from oven and let rest for 5 minutes so you don’t burn your hands off when you slice and serve.
Once cooled, chop up your Chicken, for me, I slice the whole breast into three (long ways) and then I slice up the thirds into little bite-sized chunks. Yummy.
Balsamic Vinaigrette Dressing:
Combine Olive Oil, Balsamic, Dijon Mustard, and Honey/Agave in a small bowl until it looks creamy and delish.
Salad:
Combine Kale, Honey Crisp Apple, Goat Cheese, Almonds, Roasted Sweet Potatoes, Roasted Chicken and Avocado in a Large Bowl.
Pour your Balsamic Vinegar Dressing over your salad to your heart’s content and save any that you don’t want to use right away :)
Enjoy!!! And let me know how good you think the dupe is :)