Harvest Bowl for One (Sweetgreen Copycat)

This classic Sweetgreen-inspired bowl features roasted sweet potatoes, seasoned wild rice, chicken, apples, goat cheese, and balsamic vinaigrette. This DIY single-serve version is just as cozy as the original and perfect for a weeknight dinner.

I had SOOOO much fun recreating this Sweetgreen inspired bowl! It's been one of my all time favorites for a while, and I really appreciate the magic of it now. The balance of sweet, creamy, crunchy and savory is just...so perfect. And, oh, that balsamic vinaigrette pulling it all together. So, so good.

The funny thing about this bowl recipe is that while it might look like a lot of ingredients or steps, it's actually a surprisingly easy flow once you get into it. And I decided to pick this one in particular, to show what's possible once you have some of the bowl components already on hand. Like some extra wild rice. Or roasted sweet potatoes. Or balsamic dressing. You get the idea.

I usually build bowls like this when I have one or more of these sides already made, and then just throw them over a base of greens like kale or whatever I have. If you have an air fryer, you can cook a quick chicken breast for one to use as protein in your bowl. The possibilities here are truly endless and it's super fun to get creative.

🌿 Ingredients

As mentioned above, this bowl is very flexible. Use the ingredients you have and feel free to leave out any you don't like.

See recipe card below for exact quantities.

🥧 Serving suggestions

I love bowl recipes because they are complete meals on their own. But if you'd like to pair this one with something, I couldn't recommend a small bowl of this butternut squash soup enough.

🍳 Recipe

Harvest Bowl for One (Sweetgreen Copycat)

Allison Campbell

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Make a Sweetgreen-inspired Harvest Bowl right in your own kitchen with with fresh, simple ingredients and a homemade balsamic vinaigrette.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 1

Course: Dinner

Cuisine: American

Calories: 883

Ingredients Equipment Method Nutrition Notes

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Ingredients

  

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For the wild rice:

• ¼ cup wild rice blend
• ½ cup water
• 1 ½ teaspoons olive oil
• pinch sea salt
• ¼ teaspoon red wine vinegar

For the dressing:

• 1 tablespoon balsamic vinegar
• 2 tablespoons olive oil
• ½ teaspoon Dijon mustard
• ½ teaspoon honey
• pinch garlic powder
• sea salt to taste
• freshly ground black pepper to taste

For the sweet potatoes:

• ½ medium sweet potato
• ½ teaspoon olive oil
• ⅛ teaspoon garlic powder
• pinch sea salt
• pinch freshly ground black pepper

For the chicken:

• ½ medium chicken breast
• ½ teaspoon olive oil
• ⅛ teaspoon garlic powder
• pinch sea salt
• pinch freshly ground black pepper

Base and toppings:

• 1 cup finely chopped kale
• 1 tablespoon unsalted roasted almonds
• ½ red apple any variety
• 1 tablespoon goat cheese

Equipment

• fine mesh strainer
• small saucepan
• mixing bowls
• whisk
• sheet pan
• parchment paper optional, for easy cleanup
• cutting board
• chef's knife

Method

 

1. Place the wild rice in a fine mesh strainer and rinse under cold water for about 20 seconds. In a small saucepan, combine the wild rice, water, olive oil and salt. Bring to a boil over medium-high heat. Reduce the heat to low, cover, and simmer for 45 minutes (see notes).
   ¼ cup wild rice blend, ½ cup water, 1 ½ teaspoons olive oil, pinch sea salt
2. Meanwhile, whisk all of the dressing ingredients together in a small bowl and set aside.
   1 tablespoon balsamic vinegar, 2 tablespoons olive oil, ½ teaspoon Dijon mustard, ½ teaspoon honey, pinch garlic powder, sea salt, freshly ground black pepper
3. Preheat the oven to 425°F (220°C) and line a small sheet pan with parchment paper for easy cleanup. Wash, peel and slice the sweet potato into half moons. Toss with olive oil, garlic powder, salt and pepper until evenly coated. Spread the sweet potatoes on one half of the sheet pan in a single layer leaving a little space between pieces, and roast for 12 minutes.
   ½ medium sweet potato, ½ teaspoon olive oil, ⅛ teaspoon garlic powder, pinch sea salt, pinch freshly ground black pepper
4. Wash, dry and finely chop the kale, chop the almonds and half the apple, and set aside.
   1 cup finely chopped kale, 1 tablespoon unsalted roasted almonds, ½ red apple
5. Cube the chicken and toss with olive oil, garlic powder, salt and pepper. Once the sweet potatoes have cooked for 12 minutes, remove them from the oven, flip them over, and spread out the chicken on the other half of the sheet pan.
   ½ medium chicken breast, ⅛ teaspoon garlic powder, pinch sea salt, pinch freshly ground black pepper, ½ teaspoon olive oil
6. Remove the rice from the heat and let rest for 10 minutes before stirring. If there's any extra liquid, drain it off. Add the red wine vinegar and stir gently to incorporate and fluff the rice.
   ¼ teaspoon red wine vinegar
7. Line a serving bowl with the kale, then top in sections with the chicken, wild rice, apples, sweet potatoes, almonds and some crumbled goat cheese.
   1 tablespoon goat cheese
8. Serve with balsamic vinaigrette, drizzled or on the side.

Nutrition

Calories: 883kcalCarbohydrates: 75gProtein: 38gFat: 50gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 33gCholesterol: 79mgSodium: 298mgPotassium: 1250mgFiber: 10gSugar: 21gVitamin A: 18366IUVitamin C: 28mgCalcium: 164mgIron: 3mg

Notes

Wild rice blend: Reduce cook time to about 25-30 minutes if needed, depending on the mix (check instructions on the packaging.)

Meal prep: Store components separately for up to 3 days. Add apple and dressing just before serving.

Dairy free: Skip goat cheese or use dairy-free feta.

Nut free: Use roasted pumpkin seeds.

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