Sweetgreen Copycat Vegan Harvest Bowls
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I’ve been tinkering with this Sweetgreen Vegan Harvest Bowl recipe for quite some time. I whipped it up for the first time after trying it at Sweetgreen a few years back and have made little tweaks here and there to find a vegan-friendly version that checks all the boxes: tasty, nutritious, and satisfying.
Much like the original, the base of this bowl is wild rice, which is paired with a bed of bright kale, roasted sweet potatoes and chickpeas, and chunks of sliced apples. Sweetgreen’s version is topped with goat cheese, but I usually opt for vegan feta instead, since it’s a little easier to find (and more affordable) than vegan goat cheese.
The dressing is simple, but it really elevates the entire bowl. A mix of olive oil, balsamic vinegar, dijon mustard, and maple syrup creates a bright, slightly sweet flavor that complements the roasted veggies perfectly. Drizzle it on right before serving to keep everything fresh.
Whether you’re meal prepping for the week, looking for an easy and satisfying lunch, or interested in a homemade version of a familiar favorite, give this Sweetgreen Vegan Harvest bowl a try! And if you’re feeling creative, mix it up a little — swap apples for pears, use pecans instead of almonds, or sprinkle on sunflower seeds for extra fiber.
Why you’ll love this recipe
What you’ll need
Recipe tips
- Make sure you massage the kale to help soften it and reduce bitterness.
- Cool the wild rice before assembling to keep the kale from wilting when mixed.
- Add the dressing right before serving to prevent sogginess.
How to make this recipe
- Cook wild rice: Prepare the wild rice according to package directions. Fluff with a fork and set aside to cool slightly.
- Bake sweet potatoes and chickpeas: Preheat the oven to 425°F (220°C). Line two baking sheets with parchment paper. Spread the chickpeas on one sheet and the sweet potatoes on the other. Drizzle with olive oil and season with salt, pepper, and garlic powder, tossing to coat evenly. Roast for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.
- Prepare kale: While the vegetables roast, wash, devein, and chop the kale. Transfer to a large bowl, add the lemon juice, and massage with your hands for 30-60 seconds.
- Cut toppings: Chop the apples and almonds and set aside.
- Mix dressing: In a small bowl or jar, combine the dressing ingredients and whisk (or shake) until smooth and emulsified.
- Assemble: Divide the kale among bowls and top with wild rice, roasted sweet potatoes, chickpeas, apples, almonds, and vegan feta or goat cheese. Drizzle with dressing just before serving.
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Vegan Harvest Bowls
Ingredients
- 2 cups wild rice cooked
- 1 medium sweet potato cubed
- 1 15-oz can chickpeas
- 4 cups kale washed, deveined, and chopped
- 1 apple chopped
- 1/4 cup almonds chopped
- 1/4 cup vegan feta or goat cheese
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp garlic powder
- salt and pepper
For the Dressing
- 1/4 cup olive oil
- 1/4 cup balsamic vinegar
- 1 tbsp dijon mustard
- 1 tbsp maple syrup
- salt and pepper to taste
Instructions
- Preheat the oven to 425°F (220°C).
- Prepare the wild rice according to package directions. Fluff with a fork and set aside to cool slightly.
- Line two baking sheets with parchment paper. Spread the chickpeas on one sheet and the sweet potatoes on the other. Drizzle with olive oil and season with salt, pepper, and garlic powder, tossing to coat evenly.
- Roast for 20-25 minutes, tossing halfway through, until the sweet potatoes are tender and the chickpeas are lightly crisped.
- While the vegetables roast, wash, devein, and chop the kale. Transfer to a large bowl, add the lemon juice, and massage with your hands for 30-60 seconds.
- Chop the apples and almonds and set aside.
- In a small bowl or jar, combine the dressing ingredients and whisk (or shake) until smooth and emulsified.
- Divide the kale among bowls and top with wild rice, roasted sweet potatoes, chickpeas, apples, almonds, and vegan feta or goat cheese. Drizzle with dressing just before serving.
Did you try it?
I’d love to see! Tag @nutrimental on Instagram! #nutrimental
