Copycat sweetgreen’s Harvest Bowl

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1. Roast the Chicken & Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes in 1 tablespoon of olive oil, salt, and pepper. Place them on one side of a baking sheet. Rub the chicken breasts with olive oil and your seasonings, then place them on the other side of the sheet. Roast for 20 to 25 minutes until the sweet potatoes are tender and the chicken reaches an internal temperature of 165°F. Rest the chicken for 5 minutes, then dice it.

Step 2

2. Prep the Kale: While everything roasts, place your shredded kale in a large mixing bowl. Drizzle with a tiny bit of olive oil and a pinch of salt. Use your hands to firmly massage the kale leaves for 1–2 minutes until they turn dark green and tender.

Step 3

3. Whisk the Dressing: In a small bowl or mason jar, vigorously whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper until completely emulsified.

Step 4

4. Assemble the Bowl: Build your bowls by layering a base of warm wild rice (or quinoa) and the massaged kale. Top with rows of warm diced chicken, roasted sweet potatoes, fresh cubed apples, goat cheese crumbles, and chopped roasted almonds.

Step 5

5. Drizzle & Serve: Give the dressing a final shake, drizzle it generously over the top, and toss everything together right before eating.