Sweetgreen Harvest Bowl Copycat

Harvest Bowl Ingredients

• Chickpeas: Canned chickpeas are perfect for a convenient option but you could also cook your own from scratch. You’ll need a 19 oz can or about 2 cups.
• Oil: You can use olive oil, avocado oil or another cooking oil you enjoy for roasting the chickpeas and sweet potato.
• Seasonings: You’ll need dried thyme and garlic powder for the chickpeas and sweet potatoes. Feel free to experiment with other spices like paprika or add some heat with a pinch of cayenne.
• Sweet Potato: You’ll need 1 medium sized sweet potato or about 3 cups cubed. The amount doesn’t 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 blend or use a different grain like quinoa or farro.
• Apple: Any crisp apple variety works.
• Kale: You can use any variety of kale. Spinach works as a substitute though I’d recommend kale if you’re making these for meal prep so it doesn’t get soggy.
• Almonds: Use raw almonds or dry roasted almonds. You can substitute any other nut or seed here.

Dressing Ingredients

A balsamic dressing is suggested for these bowls but some other good options are miso tahini dressing, dijon maple dressing, glory bowl dressing or lemon tahini dressing.

• Garlic: Fresh garlic is best. I like to grate it so it’s smooth.
• Balsamic Vinegar: Any balsamic vinegar will do.
• Olive Oil: A good quality extra virgin olive oil is best for dressings.
• Dijon: Any Dijon mustard works.
• Maple Syrup: Use maple syrup or substitute agave syrup or honey.

Recipe Variations and Additions

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

How to Make Harvest Bowls

Before you start, note the recipe calls for cooked wild rice. Begin cooking that now if you don’t cooked rice on hand, according to package instructions.

About a heaping 1/4 cup is suggested per bowl but feel free to adjust that amount as needed.

Step 1: Roast the chickpeas and sweet potato. Add the chickpeas to one pan with the oil, half of the thyme, garlic powder, salt and pepper and mix them up.

Add the sweet potato to another pan with 2 tsp oil, the rest of the thyme, salt and pepper and toss to coat.

Place the chickpeas and sweet potato in the oven and roast for 20-25 minutes at 425 F, tossing and rotating the pans halfway through until the sweet potatoes are tender and chickpeas are crisp.

Step 2: Make the dressing. Add all of the dressing ingredients to a bowl or container and whisk until emulsified.

Step 3: Massage the kale. Add the chopped kale to a large bowl with 1 tbsp of the dressing and a pinch of salt.

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

Step 4: Assemble the bowls. Arrange the cooked rice and the rest of the ingredients in bowls and drizzle with the remaining dressing.

Storing and Meal Prep

• The wild rice, sweet potato and chickpeas can be made 1-2 days in advance and stored in the fridge in an airtight container.
• The dressing can be made a few days in advance and stored in the fridge.
• Assembled bowls can be stored in an airtight container in the fridge for up to 4 days.
• I’d recommend leaving the apple off until serving if storing more than 1 day.
• Leftover bowls can be enjoyed cold or lightly warmed in the microwave.