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Overhead shot of a sweetgreen harvest bowl with rice, diced sweet potatoes, chopped apples, pecans, roasted brussel sprouts, diced chicken, and creamy balsamic dressing over greens. Another bowl is off to the side and a small bowl of pecans to the other side.
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4.90 from 19 votes

Sweetgreen Harvest Bowl

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 4 servings
Calories 641kcal
Author Kelly


Chicken Marinade

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


  • 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!


Serving: 1bowl | Calories: 641kcal | Carbohydrates: 64g | Protein: 36.5g | Fat: 29g | Saturated Fat: 5.3g | Polyunsaturated Fat: 6.4g | Monounsaturated Fat: 14.2g | Cholesterol: 113mg | Sodium: 271mg | Potassium: 1316mg | Fiber: 13.3g | Sugar: 15.5g | Vitamin A: 732IU | Vitamin C: 153mg | Calcium: 280mg | Iron: 5mg