Sweetgreen Harvest Bowl

4.90 from 19 votes

Copycat Sweetgreen Harvest Bowl with juicy marinated chicken, roasted sweet potato and brussel sprouts, apple, pecans, goat cheese, and a creamy balsamic dressing. It makes a delicious flavor-packed grain bowl that is perfect for a healthy lunch or dinner and a great option for meal prep. Gluten-free and paleo and Whole30 friendly.

Course Main Course

Cuisine American

Keyword harvest bowl sweetgreen, sweetgreen harvest bowl, sweetgreen harvest bowl recipe, sweetgreen recipes

Prep Time 15 minutes

Cook Time 45 minutes

Total Time 1 hour

Servings servings

Calories 641kcal

Author Kelly

Ingredients

Chicken Marinade

1 pound chicken thighs
1/3 cup coconut aminos
1 teaspoon garlic powder
1 teaspoon ground ginger
1/2 teaspoon red pepper flakes
1/2 teaspoon salt
1/2 teaspoon pepper

Sweetgreen Harvest Bowl

2/3 cups sprouted brown rice (uncooked)
2 small sweet potatoes, diced (10 ounces)
1 pound brussel sprouts, trimmed and cut in half
1 large apple (175 grams)
1/2 cup pecans
1/2 cup goat cheese (2 ounces)
8 packed cups baby kale (8 ounces)
1 1/2 tablespoons olive oil
salt and pepper, to taste

Creamy Balsamic Dressing

1/4 cup balsamic vinegar
2 tablespoons almond butter
1-2 tablespoons water (or more for thinning it out)
salt, to taste

Instructions

Marinate your chicken. Add the chicken, coconut aminos, garlic, ginger, red pepper flakes, and salt and pepper to a large glass baking dish or plastic bag and mix well to combine, making sure the spices evenly coat the chicken. Let marinate for 30 minutes or up to 8 hours. When done marinating, roast in the oven on a baking sheet lined with parchment paper at 400 degrees Fahrenheit for 35-45 minutes until cooked through.
Roast your veggies. Add diced sweet potatoes and brussel sprouts to a large baking sheet lined with parchment paper. Toss with oil and salt and pepper. Roast in the oven, along with your chicken, for 35-45 minutes under tender.
Make your rice. Add to a pot with water or broth (broth adds a little more flavor) and follow instructions according to the package.
While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon of water to a small jar. I find using an immersion blender works best to make sure it's thoroughly combined, but you can just mix it with a fork. Add more water if you want a thinner consistency.
Prep the remaining ingredients. When the rice and veggies are almost done, dice the apple, crumble the goat cheese, and roughly chop the pecans.
Assemble your bowls. Evenly divide the greens, rice, chicken, roasted veggies, apple, goat cheese, and nuts. Serve with the creamy balsamic dressing and enjoy!

Nutrition