The best Sweetgreen Harvest Bowl Dupe, including 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), 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 we got damn close. For those of you in tears, because you too are moving away from your local Sweetgreen, and for those of you who simply want to recreate this masterpiece at home, I hope you enjoy!
Share this recipe with a friend and tell them to subscribe for a weekly recipes for success in life, business, and the kitchen ♥
Serves: 4 Salads
Prep time: 50 mins
Downloadable recipe: here
What You’ll Need:
Chicken
2 lbs chicken breast, cubed
1 tbs salt
1 tbs garlic powder
1 tbs onion powder
1 tbs black pepper
Sweet Potatoes
2 sweet potatoes, cubed
1 tbs olive oil
Salt and pepper, to taste
Brown Rice
2 cups brown rice
1 tbs butter
Salad Toppings
1 lb kale, chopped
2 avocados, cubed
1 honey crisp apple, cubed
1 cup goat cheese, crumbled
1/2 cup dry, roasted, almonds, chopped
Balsamic Vinaigrette
1/2 cup olive oil
1/2 cup balsamic vinegar
2 tbs dijon mustard
1 tbs honey
Salt, pepper, garlic and onion powder, to taste
How to Make:
Preheat your oven to 400°F
First, let’s get our sweet potatoes in the oven.
Cut sweet potatoes into cubes. Place sweet potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper, to taste, roast in the oven until tender, about 40 mins.
Next, we’ll get our chicken ready.
Cut chicken into cubes. In a medium bowl, combine salt, garlic powder, onion powder, and black pepper, and stir to mix. Once your seasoning is combined, add chicken, mixing thoroughly. Place seasoned chicken on sheet pan, and drizzle with olive oil. Roast chicken until cooked through, about 20 mins (internal temp of 165°F).
While everything roasts, let’s get our rice ready.
Rinse rice with a fine mesh strainer, until water runs clear. Add water and rice to a medium saucepan. Bring water to a boil, then, stir in butter, reduce heat, cover, and simmer for 20-30 minutes, until tender. Turn off heat and let pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.
Finally, let’s make our dressing!
Whisk together olive oil, balsamic, dijon mustard, and honey in a small bowl, until combined.
With your rice, chicken, sweet potatoes, and dressing ready, you are ready to toss your salad!
Combine kale, sweet potatoes, chicken, and rice. Top with avocado, goat cheese, almonds, and dressing.
Enjoy!
