Sweet Green Harvest Bowl Copycat

This Copycat Sweetgreen Harvest Bowl recipe is packed with flavor and texture for a hearty and delicious plant-based meal.

A bowl with roasted sweet potato cubes, chickpeas, apples, wild rice, almonds and kale.

About the Harvest Bowl

These harvest bowls are a delicious way to enjoy a healthy plant-based diet that delivers on flavor. This recipe is one A copycat of the popular Harvest Bowl from Sweetgreen, A healthy casual food chain with locations across the United States.

Bowl features Kale, sweet potatoes, chickpeas, apples, almonds, wild rice and balsamic dressing – A great option for those looking for Include more plant-based foods in their diet.

Sweetgreen bowls also have chicken and goat cheese, but this version is made Vegetarian using chickpeas and omitting cheese.

Top off the roasted sweet potatoes with kale, chickpeas and apples in a bowl.

they are It’s very easy to customize with what you have. Why not? Try spinach. Don’t have sweet potatoes? Butternut squash works. Don’t have apples? Dried cranberries or raisins work well.

You can do this too Prepare the ingredients in advance or make the bowls in advance for quick assembly For healthy lunches and dinners ready to go.

whether you Vegetarian, plant-based or otherwiseThis recipe is a must try for anyone who wants a delicious and healthy meal that is easy to make at home. Give it a try and let me know what you think!

Why you’ll love this recipe

  • Vegan and gluten-free.
  • Its good source Protein and fiber.
  • with good balance Proteins, Carbohydrates and Fats.
  • great for Food preparation
  • material can be done in advance.
  • Tangy balsamic dressing.
  • a lot Taste and texture.
  • Its delicious combination Sweet and delicious.

What you will need

Please scroll down the page to find the complete recipe with ingredient measurements.

These following sections provide a quick step-by-step note with specific ingredients and possible substitutions and photos.

Ingredients for Vegetarian Harvest Bowl Recipe.

Crop bowl ingredients

  • chickpeas: Canned chickpeas are perfect for a convenient option, but you can also cook your own from scratch. You will need a 19 oz can or about 2 cups.
  • the oil: You can use olive oil, avocado oil or any other cooking oil of your choice to fry chickpeas and sweet potatoes.
  • Seasoning: For chickpeas and sweet potatoes you will need dry thyme and garlic powder. Feel free to experiment with other spices like paprika or add some heat with a pinch of red.
  • Sweet Potatoes: You will need 1 medium sweet potato or about 3 cups cubed. The amount does not have to be exact. Butternut squash works well as a substitute.
  • Wild Rice: You can use wild rice, brown rice, a brown and wild rice mix, or use a different grain like quinoa or farro.
  • apple: Any crisp apple does a variety of things.
  • in time: You can use any type of pitcher. Spinach works as an alternative though I would recommend kale if you are making it in meal prep so it doesn’t get soggy.
  • cashew nuts: Use raw almonds or dry roasted almonds. You can substitute any other nuts or seeds here.

dressing ingredients

A balsamic dressing is recommended for these bowls But there are some other good options Miso Tahini Dressing, Dijon Maple Dressing, Glory Bowl Dressing or Lemon Tahini Dressing.

  • garlic: Fresh garlic is best. I want to grate it so it’s smooth.
  • Flavored vinegar: Any balsamic vinegar will do.
  • olive oil: A good quality extra virgin olive oil is best for dressing.
  • Dijon: Any Dijon mustard works.
  • Maple syrup: Use maple syrup or alternatively agave syrup or honey.

Step by step instructions

Before startingNote that the recipe calls for cooked wild rice. Start cooking now if you are not cooking the rice by hand, according to the package instructions.

It is recommended to pile about 1/4 cup per bowl but feel free to adjust that amount as needed.

Step 1: Fry chickpeas and sweet potatoes.

add Heat chickpeas in a pan with oil, half the thyme, garlic powder, salt and pepper. and mix them.

Chickpeas on a baking pan lined with parchment paper.

add Toss sweet potatoes in another pan with 2 tablespoons oil, remaining thyme, salt and pepper And toss the coat.

the place Place the chickpeas and sweet potatoes in the oven and roast for 20-25 Minutes at 425 F, tossing and rotating pans halfway through Sweet potatoes are tender and chickpeas are crispy.

Cubed sweet potatoes on a baking sheet lined with parchment paper.

Step 2: Make the Dressing.

Add all Dressing ingredients in a bowl or container and whisk until emulsified.

Spoon balsamic dressing into a glass bowl.

Step 3: Massage the kale.

add Toss chopped kale in a large bowl with 1 tablespoon dressing and a pinch of salt.

Massage the callus with your hands until the leaves are coated in the dressing and turn dark green.

Chopped kale in a glass mixing bowl.

Step 4: Assemble the bowl.

arrange Cook rice and other ingredients in a bowl and drizzle with remaining dressing.

Overhead view of a harvest bowl with kale, chickpeas, apples, almonds and wild rice.

Frequently Asked Questions

Can you freeze harvest bowls?

I would not recommend it. Although you can safely freeze them, this recipe isn’t really ideal for freezing.

How many calories are in a bowl of cereal?

The recipe as written contains 514 calories per serving, with 12 grams of protein and 12 grams of fiber, which is slightly lower in calories than a bowl of sweetgreens.

A mixed crop bowl that's a copycat of the Swigreen restaurant chain, with kale, chickpeas, apples and sweet potatoes.


  • Try another grain like quinoa or farro as an alternative to wild rice.
  • Make these crispy lentils instead of fried chickpeas.
  • Try butternut squash instead of sweet potatoes.
  • Add dried cranberries.
  • Add feta or other cheese of choice.
  • Add protein like baked tofu or tempeh
  • Add roasted carrots or Brussels sprouts.

How to store and prepare

  • Wild rice, sweet potatoes and chickpeas can be made 1-2 days ahead and stored in an airtight container in the fridge.
  • The dressing can be made a few days ahead and stored in the refrigerator.
  • Assembled bowls can be stored in an airtight container in the refrigerator for up to 4 days.
  • I recommend keeping the apple covered until serving if storing for more than 1 day.
  • Leftover bowls can be enjoyed chilled or warmed in the microwave.

Have you tried this recipe?
I’d love to hear about it! Click here to leave a review and be sure to tag me @runningonrealfood if you post it on social media.


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This harvest bowl recipe is packed with flavor and nutrition and is easy to make with healthy plant-based ingredients.

For bowls

For the dressing

  1. Cook the wild rice: If you don’t have cooked rice on hand, start it now and cook according to package directions. The recommended amount is 1/4 cup of cooked rice per bowl.
  2. Chickpea and Sweet Potato Fry: Preheat oven to 425 F. Prepare two parchment-lined baking sheets.
  3. In one sheet, add chickpeas. Drizzle with 2 teaspoons oil, then season with ½ teaspoon thyme, garlic powder, salt, and pepper. Toss to combine.
  4. On another baking sheet, add sweet potatoes. Drizzle with another 2 teaspoons oil, then season with ½ teaspoon thyme, salt, and pepper. Toss to coat, then spread into an even layer.
  5. Roast the chickpeas and sweet potatoes for 20-25 minutes, tossing halfway through and rotating the baking sheets, until the sweet potatoes are tender and the chickpeas are crisp.
  6. Make the dressing: Meanwhile, in a bowl or pot, add the garlic, balsamic vinegar, oil, Dijon and maple syrup. Season with salt and pepper, then whisk until emulsified.
  7. In the massage call: Add kale to a large bowl. Top with 1 tablespoon dressing, then season with salt. Using your hands, massage the dressing into the leaves, until well coated and the leaves turn dark green.
  8. Assemble the salad: Arrange cooked wild rice, kale, roasted chickpeas, sweet potatoes, apples and almonds in 4 bowls. Drizzle the remaining dressing over the top.


  • Serving Size: 1
  • Calories: 514
  • Sugar: 15 grams
  • Sodium: 442 mg
  • Fat: 27 grams
  • Sugars: 60 grams
  • Fiber: 12 grams
  • Protein: 12 grams

Keywords: Harvest Bowl Recipe, Sweet Green Harvest Bowl

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