Copycat Sweetgreen Harvest Bowl

GF SF Jan 1, 2026

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I'm a sucker for Sweetgreen, and particularly their Harvest Bowl. With chopped kale, apples, goat cheese, almonds, chicken, sweet potatoes, and wild rice, this combination is both nourishing and delicious. Making at home is sigificantly cheaper though, as each bowl of my homemade versions costs just $3.94, as opposed to paying $13.95 in the restaurant. That's 3.5 times cheaper!

RICE
- 1 cup (180 g) Wild rice
- 2 cup (480 g) Water
- 1 tsp (6 g) Salt

POTATO
- 1 medium (200 g) Sweet potato
- 1 tsp (5 g) Extra virgin olive oil
- 1 tsp (4 g) Lemon pepper

CHICKEN
- 1 lb (454 g) Boneless skinless chicken breast
- 2 tbsp (30 g) Apple cider vinegar
- 1 tbsp (15 g) Extra virgin olive oil
- 1 tbsp (10 g) Garlic powder
- 1 tbsp (10 g) Onion powder
- 1 tsp (6 g) Salt
- 1 tsp (3 g) Black pepper, ground

RAW
- 1 lb (454 g) Kale
- 1 medium (150 g) Apple, gala
- 4 oz (113 g) Goat cheese
- 2 oz (56 g) Almonds
- 8 tbsp (120 g) Lemon juice

1. Add your rice, water, and salt to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer until all water is absorbed, about 30 minutes

2. Meanwhile, preheat your oven to 400F, and line a small baking sheet with parchment paper. Wash your sweet potato, cut into a small dice, and season with olive oil and lemon pepper. Transfer to the tray, and roast at 400F for about 30 minutes, or until browned and softened

3. Line a large cookie sheet with parchment paper. Thinly slice your chicken, and add to a large bowl. Season with vinegar, oil, garlic powder, onion powder, salt, and pepper. Transfer to the sheet, and roast at 400F until the internal temperature is 165F, about 13 minutes

4. Roughly chop your kale, cut the apple into a small dice, and finely chop the almonds. Slice the cooked chicken into cubes

5. Finally assemble by dividing your ingredients evenly into 4 bowls. Each bowl should get the following:

• 4 oz (113 g) Kale
• 3/4 cup (130 g) Wild rice
• 1/4 medium (30 g) Sweet potato
• 3 oz (85 g) Chicken
• 1/4 medium (37.5 g) Apple, gala
• 1 oz (28 g) Goat cheese
• 1/2 oz (14 g) Almonds
• 2 tbsp (30 g) Lemon juice

Start with a base of kale, then add the rice, sweet potatoes, chicken, apples, goat cheese, and nuts around the sides. Finish with lemon juice on top, and serve. Store leftover meals in the fridge for up to 5 days

https://www.poormanprotein.com/recipes/copycat-harvest-bowl

Description

 I'm a sucker for Sweetgreen, and particularly their Harvest Bowl. With chopped kale, apples, goat cheese, almonds, chicken, sweet potatoes, and wild rice, this combination is both nourishing and delicious. Making at home is sigificantly cheaper though, as each bowl of my homemade versions costs just $3.94, as opposed to paying $13.95 in the restaurant. That's 3.5 times cheaper!

Time

Prep Time:

5 minutes

Cook Time:

30 minutes

Total Time:

35 minutes

Cost

Total Cost:

Cost per Serving:

$3.94

Ingredients

Serving(s)

Rice

1 cup Wild rice
2 cup Water
1 tsp Salt

Potato

1 medium Sweet potato
1 tsp Extra virgin olive oil
1 tsp Lemon pepper

Chicken

1 lb Boneless skinless chicken breast
2 tbsp Apple cider vinegar
1 tbsp Extra virgin olive oil
1 tbsp Garlic powder
1 tbsp Onion powder
1 tsp Salt
1 tsp Black pepper, ground

Raw

1 lb Kale
1 medium Apple, gala
4 oz Goat cheese
2 oz Almonds
8 tbsp Lemon juice

Instructions

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1. Add your rice, water, and salt to a medium pot. Cover and bring to a boil over high heat. Reduce heat to medium low, and let simmer until all water is absorbed, about 30 minutes



2. Meanwhile, preheat your oven to 400F, and line a small baking sheet with parchment paper. Wash your sweet potato, cut into a small dice, and season with olive oil and lemon pepper. Transfer to the tray, and roast at 400F for about 30 minutes, or until browned and softened



3. Line a large cookie sheet with parchment paper. Thinly slice your chicken, and add to a large bowl. Season with vinegar, oil, garlic powder, onion powder, salt, and pepper. Transfer to the sheet, and roast at 400F until the internal temperature is 165F, about 13 minutes



4. Roughly chop your kale, cut the apple into a small dice, and finely chop the almonds. Slice the cooked chicken into cubes



5. Finally assemble by dividing your ingredients evenly into 4 bowls. Each bowl should get the following:
   
   • 4 oz (113 g) Kale
   • 3/4 cup (130 g) Wild rice
   • 1/4 medium (30 g) Sweet potato
   • 3 oz (85 g) Chicken
   • 1/4 medium (37.5 g) Apple, gala
   • 1 oz (28 g) Goat cheese
   • 1/2 oz (14 g) Almonds
   • 2 tbsp (30 g) Lemon juice
   
   Start with a base of kale, then add the rice, sweet potatoes, chicken, apples, goat cheese, and nuts around the sides. Finish with lemon juice on top, and serve. Store leftover meals in the fridge for up to 5 days

Nutrition Facts

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Servings: 4

Calories: 626

------------------------------------------
Total Fat: 23.0g (30 %)
 Saturated Fat: 6.3g (31 %)
 Polyunsaturated Fat: 4.0g
 Monounsaturated Fat: 10.2g
Cholesterol: 96mg (32 %)
Sodium: 1642mg (71 %)
Total Carbohydrate: 63.4g (23 %)
 Fiber: 12.4g (44 %)
 Net Carbs: 51.0g
 Total Sugar: 9.9g
Protein: 45.4g (91 %)

------------------------------------------
Vitamin B12: 0.29mcg (12 %)
Vitamin D: 0.11mcg (1 %)
------------------------------------------
Calcium: 428mg (33 %)
Iron: 4.89mg (27 %)
Magnesium: 217mg (52 %)
Potassium: 1386mg (29 %)

------------------------------------------

Glycemic Index

:

50.5

Glycemic Load

:

31.1

Sources of Inspiration

/assets/Food/Chicken/Sweetgreen/harvest-bowl.png

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