Copycat Sweetgreen Harvest Bowl
A Sweetgreen-inspired kale and wild rice bowl with roasted chicken, sweet potatoes, apple, goat cheese and maple balsamic dressing. Source-informed, not kitchen-tested or affiliated with Sweetgreen. Total time overlaps prep with cooking and includes a 5-minute chicken rest and assembly.
25 minutes, 4 Servings
Ingredients
| 3/4 cup | Uncooked wild rice blend, with a package cooking time of about 45 minutes |
| 1 1/2 cups | Water, or the amount specified on the rice package |
| 1 lb | Sweet potatoes, peeled and cut into 1/2-inch cubes |
| 1 lb | Boneless skinless chicken breasts, each about 1 inch thick |
| 6 Tbsp | Olive oil, divided |
| 1 tsp | Fine sea salt, divided |
| 1/2 tsp | Ground black pepper, divided |
| 1/2 tsp | Dried thyme |
| 1/4 tsp | Smoked paprika |
| 3 Tbsp | Balsamic vinegar |
| 2 tsp | Dijon mustard |
| 2 tsp | Pure maple syrup |
| 6 cups | Stemmed kale, finely chopped |
| 1 large | Honeycrisp apple, cored and diced |
| 1/2 cup | Crumbled goat cheese |
| 1/4 cup | Unsalted toasted sliced almonds |
Preparation
| 1. Combine the wild rice blend and water in a saucepan, using the water amount specified on the package. |
| 2. Bring the rice to a boil over medium-high heat. |
| 3. Cover the saucepan with a lid. |
| 4. Simmer over low heat according to the package directions, about 45 minutes, until the rice is tender and the water is absorbed; set a timer and continue with step 5 while it cooks. |
| 5. While the rice simmers, heat the oven to 425°F with racks in the upper and lower thirds. |
| 6. Line two rimmed baking sheets with parchment paper. |
| 7. Toss the sweet potatoes with 1 Tbsp olive oil, 1/4 tsp salt and 1/8 tsp pepper on one baking sheet. |
| 8. Spread the sweet potatoes in a single layer. |
| 9. Rub the chicken with 1 Tbsp olive oil, 1/2 tsp salt, 1/4 tsp pepper, the thyme and smoked paprika on the second baking sheet. |
| 10. Wash your hands with soap and warm water, then wash the counter, utensils and any other surface that touched the raw chicken before touching other food. |
| 11. Roast both pans, one on each rack, for 15 minutes. |
| 12. Stir the sweet potatoes and swap the positions of the pans. |
| 13. Continue roasting for 10 to 15 minutes, removing the chicken as soon as an instant-read thermometer inserted in its thickest part reaches 165°F and the potatoes when tender and browned. |
| 14. When the rice timer ends and the rice is tender with the water absorbed, turn off the heat and keep the saucepan covered until assembly, no longer than 30 minutes. |
| 15. Rest the chicken on a clean cutting board for 5 minutes. |
| 16. Whisk the remaining 1/4 cup olive oil, balsamic vinegar, Dijon mustard, maple syrup, remaining 1/4 tsp salt and remaining 1/8 tsp pepper in a small bowl . |
| 17. Massage the kale with 2 Tbsp of the dressing in a large bowl for 1 minute to soften it. |
| 18. Cut the rested chicken into bite-size pieces on the clean cutting board. |
| 19. Dice the apple just before assembling so it stays fresh. |
| 20. Fluff the rice with a fork. |
| 21. Divide the kale among four bowls. |
| 22. Top each bowl with one quarter of the rice, sweet potatoes, chicken and diced apple, plus 2 Tbsp goat cheese and 1 Tbsp almonds. |
| 23. Drizzle the remaining dressing evenly over the four bowls. |
| 24. Refrigerate leftovers in shallow covered containers within 2 hours of cooking; store dressing separately when possible and use within 3 days. |
| 25. Reheat leftover chicken and rice separately from the salad to 165°F before serving. |
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