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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

Hearty and satisfying
Packed with protein and gut-friendly fiber
Perfect for meal prep or quick lunches
Completely customizable
Colorful, photo-worthy presentation

What you’ll need

Wild rice – Serves as the hearty base
Sweet potato – Adds color and natural sweetness
Chickpeas – Brings plant-based protein, fiber, and a crispy texture
Kale – Boosts nutritional value
Apple – Adds crunch and hint of sweetness
Almonds – Provides heart-healthy fats
Vegan feta or vegan goat cheese – Tops it off with a creamy, savory taste; you can also use regular feta or goat cheese for a non-vegan version
Lemon juice – Used to massage and tenderize the kale
Olive oil – Forms the base of the dressing
Balsamic vinegar – Balances the olive oil with a deep, tangy flavor
Dijon mustard – Adds a bit of zing to the dressing
Maple syrup – Provides a natural sweetness

Serving suggestions

Add baked tofu or tempeh to bump up the protein content.
Serve alongside tomato soup for a cozy, balanced lunch.
Enjoy with warm sourdough or crusty bread for a heartier, comforting meal.
Serve with a side of hummus and pita for a Mediterranean-style meal.

Ingredient substitutions

Wild rice – Use quinoa, brown rice, farro, or barley if you want to switch up the grain base.
Sweet potatoes – Swap in butternut squash, carrots, or pumpkin for a similar roasted sweetness and texture.
Kale – If you’re not a fan of kale, spinach, arugula, or Swiss chard would work here.
Chickpeas – You can experiment with baked tofu, tempeh, or lentils to add extra protein.
Apples – Pears, pomegranate seeds, or dried cranberries bring a similar sweet, crisp contrast.
Almonds – Walnuts, pecans, pumpkin seeds, or sunflower seeds are all great substitutes for almonds.
Vegan feta – Vegan goat cheese is the best substitute here. Regular goat cheese or regular feta would also work for a non-vegan version, or you can omit the cheese altogether if you prefer.

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 wild rice according to package instructions. Fluff and let cool slightly.
Bake sweet potatoes and chickpeas: Heat oven to 425°F (220°C). Spread sweet potatoes and chickpeas on lined baking sheets. Toss with olive oil, salt, pepper, and garlic powder. Roast for 20-25 minutes, tossing halfway, until golden and tender.
Prepare kale and toppings: While roasting, remove stems, wash, and chop kale. Massage with lemon juice until softened. Cut apples and almonds and set aside.
Mix dressing: Combine olive oil, balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper. Whisk or shake until smooth and emulsified.
Assemble: Layer kale in bowls, then top with wild rice, roasted vegetables, apples, almonds, and vegan feta or vegan goat cheese. Finish with dressing and serve.

FAQ

Yes! Roast the veggies and cook the rice in advance. Store separately and assemble just before serving for the best texture.

Absolutely. Quinoa, farro, or brown rice would all work well as a base.

Instead of almonds, add pumpkin seeds or sunflower seeds for a nice crunch. You can also simply omit the almonds altogether if you prefer.

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5 from 2 votes

Vegan Harvest Bowls

This nourishing bowl gives Sweetgreen's Harvest Bowl a vegan twist, with hearty wild rice, roasted sweet potatoes and chickpeas, crisp apples, and a balsamic dressing.

Course Main Course, Salad

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 590kcal

Ingredients

2/3 cups uncooked wild rice
2 cups water
1 large sweet potato cubed (about 3 cups)
1 15-oz can chickpeas
4 cups kale washed, de-stemmed, and chopped
1 medium apple chopped or sliced (about 1 cup)
1/4 cup almonds chopped
1/4 cup vegan feta or vegan 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).
In a medium saucepan, cook 2/3 cup wild rice in 2 cups water according to package directions. Once tender, fluff with a fork and allow to cool slightly. This should yield about 2 cups cooked wild rice.
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, remove stems, and chop the kale. Transfer to a large bowl, add the lemon juice, and massage with your hands for 30-60 seconds.
Cut 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 vegan goat cheese. Drizzle with dressing just before serving.

Nutrition

Calories: 590kcal | Carbohydrates: 71g | Protein: 13g | Fat: 31g | Fiber: 13g

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3 Comments

Helen says:

April 2, 2026 at 3:56 am

This recipe was perfect for meal prep. I made a batch on Sunday and enjoyed it for lunches all week. The flavors held up really well, and the wild rice made it extra satisfying. Great vegan recipe!

Alex says:

May 28, 2026 at 12:03 pm

I made this and it was really delicious! I’m not usually a big salad person, but I think the wild rice and sweet potatoes made it more hearty and filling. I might try it again but add a bit of tofu for more protein.

1. Rachael Ajmera, MS, RD says:
  
  June 2, 2026 at 3:58 am
  
  Glad you enjoyed! Tofu would be a great addition here. Let me know how it turns out!