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A bowl with roasted sweet potato cubes, chickpeas, apple, wild rice, slivered almonds and kale.
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5 from 5 votes

Sweetgreen Harvest Bowls Copycat

This Sweetgreen harvest bowl copycat recipe is packed with flavour and nutrition and is easy to make with wholesome plant-based ingredients.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Main Dish
Cuisine: American
Diet: Vegan
Servings: 4
Author: Deryn Macey

Ingredients

For the Bowls

  • 19 oz can chickpeas, drained and rinsed
  • 4 tsp oil divided
  • 1 tsp dried thyme divided
  • ½ tsp garlic powder
  • 1 medium sweet potato cut into ½-inch cubes (3 cups, 365 g)
  • 1 heaping cup cooked wild rice
  • 1 crisp apple chopped (1½ cups, 160 g)
  • 4 cups thinly sliced kale 90 g
  • ⅓ cup toasted almonds chopped (33 g)
  • salt and pepper

For the Dressing

  • 1 clove garlic grated
  • 3 tbsp balsamic vinegar 45 mL
  • 4 tbsp olive oil 60 mL
  • 2 tsp dijon mustard
  • 1 tbsp maple syrup 15 mL
  • salt and pepper

Instructions

  • Cook Wild Rice: If you don't have cooked rice on hand, start that now and cook according to package instructions. The suggested amount is a heaping 1/4 cup cooked rice per bowl.
  • Roast Chickpeas and Sweet Potato: Preheat oven to 425 F. Prepare two parchment-lined baking sheets.
  • On one sheet, add chickpeas. Drizzle with 2 tsp oil, then season with ½ tsp thyme, garlic powder, salt and pepper. Toss to combine.
  • To the other baking sheet, add sweet potatoes. Drizzle with another 2 tsp oil, then season with ½ tsp thyme, salt and pepper. Toss to coat, then spread out in an even layer.
  • Roast chickpeas and sweet potatoes for 20-25 min, tossing halfway through and rotating baking sheets, until sweet potatoes are tender and chickpeas are crisp.
  • Make Dressing: Meanwhile, in a bowl or vessel, add garlic, balsamic vinegar, oil, dijon and maple syrup. Season with salt and pepper, then whisk until emulsified.
  • Massage Kale: Add kale to a large bowl. Drizzle 1 tbsp dressing over top, then season with salt. Using your hands, massage the dressing into the leaves, until well coated and leaves turn dark green.
  • Assemble Salad: Arrange cooked wild rice, kale, roasted chickpeas, sweet potatoes, apples and almonds in 4 bowls. Drizzle remaining dressing over top.  

Video

Nutrition

Serving: 1bowl | Calories: 514kcal | Carbohydrates: 60g | Protein: 12g | Fat: 27g | Sodium: 442mg | Fiber: 12g | Sugar: 15g