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!

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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 almonds, chopped

• Balsamic Vinaigrette

  • 1/2 cup olive oil

  • 1/2 cup balsamic vinegar

  • 2 tbs dijon mustard

  • 1 tbs honey

  • Salt and pepper, to taste

How to Make:

Preheat your oven to 400°F

• First, let’s prep and bake our sweet potatoes and chicken.

  • Cut your sweet potatoes and chicken into cubes. Place sweet potatoes on a sheet pan, drizzle with olive oil and sprinkle with salt and pepper, to taste, Set aside. Separately, in a bowl, combine salt, garlic powder, onion powder, and black pepper, once your seasoning is combined, add chicken cubes, mixing thoroughly. Place seasoned chicken on sheet pan, and drizzle with olive oil. Now, put both sweet potatoes and chicken in the oven. Your chicken will roast for about 20 mins (to an internal temperature of 165°F), your sweet potatoes for about 40 mins.

• Next, we’re going to get our rice ready.

  • Rinse the rice with a fine mesh strainer, until the water runs clear, if you want fluffy delicious rice, this step is essential, and you will need to rinse multiple times. Measure the appropriate water to rice ratio, typically 2 cups of water for every cup of rice. Add the water and rice to a medium saucepan, and stir in a teaspoon of butter. Bring water to a boil, then reduce heat, cover, and simmer for 20-30 minutes, until the rice is tender and has absorbed the water. Turn off heat and let pot sit, covered, for 10 minutes before removing the lid and fluffing with a fork.

• While the chicken and sweet potatoes are cooking, let’s get the dressing ready.

  • 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!