Sweetgreen Copycat Vegan Harvest Bowls
Bring Sweetgreen vibes to your own kitchen with this colorful Vegan Harvest Bowl! It’s packed with all the good stuff: roasted sweet potatoes, hearty wild rice, chickpeas, crunchy apples, and a tangy balsamic dressing. It’s the perfect balance of delicious and satisfying!
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 Vegan Harvest Bowl
Vegan Harvest Bowl ingredients
How to serve this Vegan Harvest Bowl
Substitutions and variations
Quick 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.
Step-by-step instructions
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.
Make ahead & storage
This Vegan Harvest Bowl is a great meal prep option. Whip up a big batch ahead of time and enjoy easy lunches or dinners throughout the whole week.
Meal prep
- Cook the wild rice: Prepare the wild rice up to 3 days in advance and store it in an airtight container in the fridge.
- Roast the veggies: Bake the sweet potatoes and chickpeas ahead of time and refrigerate until ready to assemble.
- Prep the toppings: Feel free to chop the kale, apples, and almonds ahead of time. Wait to slice the apples until closer to serving for the freshest texture.
- Make the dressing: Whisk together the balsamic dressing up to 5 days in advance and store it in a jar or airtight container in the fridge.
Storing leftovers
- Fridge: Store assembled bowls in an airtight container for up to 3 days.
- Keep fresh toppings separate: For the best texture, wait to add the dressing, apples, and vegan cheese until right before you’re ready to enjoy.
- Reheating: This Vegan Harvest Bowl is tasty straight out of the fridge, but if you like it a little warmer, simply heat the wild rice, sweet potatoes, and chickpeas before adding the fresh toppings and dressing.
Freezing
- Freeze the cooked components: Certain parts of this bowl can be frozen, including the wild rice, roasted sweet potatoes, and chickpeas. Freeze separately in airtight containers for up to 3 months.
- Skip freezing the full bowl: The kale, apples, and vegan cheese are best enjoyed fresh — avoid freezing these and add right before serving instead.
FAQ
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More healthy plant-based bowls
Vegan Harvest Bowls
Ingredients
- 2/3 cups uncooked wild rice
- 2 cups water
- 1 large sweet potato cubed (about 3 cups)
- 1 15-oz can chickpeas drained and rinsed
- 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.
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!
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.
Glad you enjoyed! Tofu would be a great addition here. Let me know how it turns out!