The Best Harvest Bowl Recipe

This harvest bowl recipe is a sweetgreen copycat that incorporates all the flavors of fall since it’s made with roasted chicken, wild rice, sweet potato, kale, and topped with a tangy balsamic vinaigrette.

Prep Time15

Cook Time25

Total Time40

Servings:

Equipment

Baking sheet
Chef's knife
Cutting board
Measuring cups
Harvest Bowls

Ingredients

Harvest Bowl

3 tablespoons olive oil
1 lb. sweet potato 2 medium, chopped into 1/2-inch cubes
1 lb. Brussels sprouts halved (quartered if large)
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
Dash sea salt & black pepper
1 cup cooked wild rice blend
3 cups cooked chicken breast chopped
5 cups shredded curly kale
2 medium apples cored and chopped
2/3 cup slivered toasted almonds
2/3 cup crumbled feta or goat cheese

Balsamic Vinaigrette

⅓ cup olive oil
¼ cup balsamic vinegar
2 teaspoons dijon mustard
1 teaspoon maple syrup
Salt and ground pepper to taste

Instructions

Preheat oven to 400 degrees. Spray a large rimmed baking sheet with non-stick cooking spray.
Place Brussels sprouts and sweet potatoes on baking sheet. Drizzle with the olive oil, sprinkle with rosemary, thyme, salt and pepper to taste and toss.
Bake in a preheated oven 25-35 minutes or until browned and fork tender.
While the veggies are roasting in the oven, make the wild rice according to package directions (if not already prepped in advance). You’ll need about 1 cup of cooked rice for the bowls.
Make the dressing by adding the olive oil, balsamic vinegar, dijon mustard, maple syrup, salt, and pepper to a bowl and whisk to combine. (Or add to a mason jar and shake to combine).
Among six shallow bowls divide the kale, cooked wild rice blend, sweet potatoes and Brussels sprouts, cooked chicken, apples, almonds and cheese
Whisk dressing again then divide dressing among the bowls.

Nutrition