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Overhead shot of a sweetgreen harvest bowl with rice, sweet potatoes, apples, pecans, Brussel sprouts, chicken, and creamy balsamic dressing.
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4.74 from 15 votes

Sweetgreen Harvest Bowl

Copycat Sweetgreen harvest bowl made with marinated chicken, roasted sweet potato and brussels, 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 grain bowl recipes, meal prep bowls, sweetgreen harvest bowl, sweetgreen recipes
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 664kcal
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 avocado oil (olive oil works the same)
  • 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 by following the directions on the package.
  • While the rice and veggies cook, make the dressing. Add the balsamic vinegar, almond butter, salt, and 1 tablespoon water to a small jar and mix well to combine. I find using an immersion blender works best to make sure it's thoroughly combined, but you can just mix with a fork as well. Add more water if you want a thinner consistency.
  • 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: 664kcal | Carbohydrates: 64g | Protein: 36g | Fat: 32.5g | Saturated Fat: 6g | Polyunsaturated Fat: 5.4g | Monounsaturated Fat: 12.5g | Sodium: 268mg | Potassium: 1042mg | Fiber: 13.3g | Sugar: 15.5g | Vitamin A: 13816IU | Vitamin C: 153mg | Calcium: 272mg | Iron: 5.2mg