Chicken Harvest Bowl (Sweetgreen Copycat)
This post may contain affiliate links. Please see our privacy policy for details.
Kale, wild rice, chicken, sweet potatoes + balsamic vinaigrette! Budget-friendly, meal prep worthy and so much tastier than the store-bought version!
why i love this recipe
- Sweetgreen copycat. Get that Sweetgreen fix with these budget-friendly chicken harvest bowls! Made with juicy chicken, roasted sweet potatoes, massaged kale, wild rice, Honeycrisp apple, chopped almonds and shaved Parmesan. It is so easy to make right at home, and tastes even better than the real deal!
- The dressing is out-of-this-world good. This recipe includes an easy homemade balsamic vinaigrette that you can use on anything and everything. The best part? The dressing can be made and stored ahead of time for an even quicker prep for those super busy weeknights.
- Perfect for meal prep. These harvest bowls have it all – protein, veggies, fiber, carbs and healthy fats, making it the ideal candidate for meal prep throughout the week.
- Can be made all year long. Sure, this hits all the lovely autumn, fall vibes with the apples and sweet potatoes, but this can also be made 365 days out of the year using seasonal ingredients!
- Flexible recipe. Short on time? Use a rotisserie chicken instead. Or swap out the wild rice for quinoa or another favorited grain. Not a fan of Parmesan? Use cheddar, feta or goat cheese. This recipe is incredibly flexible and forgiving, easily working with personal preferences and what you have on hand.
what’s in this harvest bowl
Sweet potatoes
Roasted sweet potatoes (or butternut squash) work beautifully in this recipe. And yes, the sweet potato skin can be left on when washed thoroughly – they are packed with rich nutrients and fiber!
Chicken
Boneless, skinless chicken thighs or breasts can be used but thighs will be much more juicer and flavorful due to their higher fat content. Leftover rotisserie chicken is also a great option.
Kale
Pre-washed and pre-chopped kale works very well in a pinch! Kale also makes for a great sturdy base that holds up very well for meal prep.
Rice
Any kind of cooked grain or rice will work.
Apple
Honeycrisp apple is used in this recipe but Fuji, Pink Lady and Gala are also great alternatives.
Parmesan
Shaved parmesan is a favorited option but goat cheese, feta or cheddar cheese can also be used.
Almonds
Roasted + salted or raw chopped nuts (almonds, pecans or walnuts) can be used.
Dressing
The homemade honey balsamic vinaigrette can be made ahead of time and stored in the fridge up to 1 week in advance.
Optional add-ons
Roasted garlic brussels sprouts is a great option to add more veggies to your harvest bowls. They are low in calories and packed with flavor and fiber!
how to make this sweetgreen copycat
- Make the balsamic vinaigrette and store in the fridge up to 1 week in advance
- Roast the sweet potatoes (or butternut squash) in the oven for 20-25 minutes
- Season the chicken thighs (or breasts) and cook on a cast iron grill pan or grill outdoors if the weather permits
- Massage the kale + green onions with some of the reserved dressing
- Assemble the bowls, drizzled with balsamic vinaigrette, to taste
tips and tricks for success
- Use a big sheet pan. Avoid an overcrowded pan – use a large sheet pan for an even layer of sweet potato to get those favorited crispy edges.
- Toss everything on the sheet pan. No need to dirty up another bowl – toss, mix, coat everything right on your sheet pan.
- Use a cast iron grill pan or cast iron skillet. Cast iron skillets retain heat much better than a nonstick skillet, allowing for even cooking and a better sear for the chicken. When the weather permits, use an outdoor grill for even more smoky, charred flavors.
- Use an instant-read thermometer for the most accurate results. The internal temperature of the chicken should reach 165°F. Let your chicken rest for at least 5 minutes prior to serving, allowing the juices to redistribute – this will allow for maximum flavor and juiciness.
- Use extra virgin olive oil. High quality extra virgin olive oil is ideal for salad dressings.
- Massage the kale. Massaging the kale softens the leaves, making them more tender and flavorful.
- Make it vegetarian. Skip the chicken altogether to make it vegetarian-friendly, adding extra-firm tofu, tempeh, beans or hard-boiled eggs.
Chicken Harvest Bowl (Sweetgreen Copycat): Frequently Asked Questions
Yes, this is a great recipe to meal prep throughout the week as the kale is a very sturdy green without getting soggy. Just be sure to store the dressing separately.
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
Absolutely! If the weather permits, use an outdoor grill for those favorited smoky flavors.
Brussels sprouts would be a great addition!
Spinach and arugula are great subs but these greens will wilt much faster than kale.
Ready made brown rice and wild rice is great in a pinch, or any other favorited grains such as farro can be used.
Yes! The dressing can be made 1 week in advance and stored in an airtight container (such as a mason jar) and placed in the fridge, letting it come to room temperature for about 15 minutes, shaking well before using.
Chicken Harvest Bowl
Ingredients
- 1 pound small sweet potatoes, halved lengthwise and sliced
- 2 tablespoons olive oil, divided
- Kosher salt and freshly ground black pepper, to taste
- 1 ½ pounds boneless, skinless chicken thighs
- 5 cups lightly packed shredded kale, about 1 bunch
- 2 green onions, thinly sliced
- 1 (8.8 ounce) package cooked brown and wild rice, such as Minute Brand
- 1 medium honeycrisp apple, diced
- ½ cup shaved Parmesan
- ½ cup roasted, salted almonds, coarsely chopped
For the balsamic vinaigrette
- ½ cup extra virgin olive oil
- 2 ½ tablespoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon honey
- ¼ teaspoon onion powder
- Kosher salt and freshly ground black pepper, to taste
Instructions
- Preheat oven to 425 degrees F. Line a baking sheet with parchment paper or coat with nonstick spray.
- Place sweet potatoes in a single layer onto the prepared baking sheet. Add 1 tablespoon olive oil; season with salt and pepper, to taste. Gently toss to combine.
- Place into oven and bake for 20-25 minutes, or until tender.
- Season chicken with salt and pepper, to taste.
- Heat remaining 1 tablespoon olive oil in a cast iron grill pan over medium high heat. Working in batches, add chicken to the grill pan in a single layer and cook until golden brown and cooked through, reaching an internal temperature of 165 degrees F, about 4-5 minutes per side. Let cool before dicing into bite-size pieces.
- In a large bowl, combine kale and green onions; drizzle with remaining dressing. Massage until the kale starts to soften and wilt, about 1-2 minutes; season with salt and pepper, to taste.
- Divide kale into bowls. Top with sweet potatoes, chicken, rice, apple, Parmesan and almonds, drizzled with reserved balsamic vinaigrette, to taste.
For the balsamic vinaigrette
- In a medium bowl, whisk together olive oil, balsamic vinegar, Dijon, honey and onion powder; season with salt and pepper, to taste. Set aside half of the vinaigrette and place in the fridge.
Did you make this recipe?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!