Sweetgreen is a salad chain that was founded in Washington D.C. and is now a hip n’ healthy spot on the East and West Coast. What sets Sweetgreen apart from other salad places is their commitment to sustainability using organic  and seasonal ingredients from local farmers. From a person who dislikes salads a lot, I can say that Sweetgreen has actually made me change my mind about salads. Unfortunately, the pricey menu and long lines at Sweetgreen can be a downer for a busy, broke college student.

My friends and I love to order the Harvest Bowl made of roasted sweet potatoes, apples, wild rice, goat cheese, and roasted chicken on a bed of shredded kale. The balance between savory goat cheese and sweet apples brought makes this bowl so unforgettable. The good news is that you can easily recreate this delicious bowl at home for a whole lot cheaper.

Harvest Bowl

  • Prep Time:15 minutes
  • Cook Time:1 hour
  • Total Time:1 hour and 15 minutes
  • Servings:6 salads
  • Easy

    Ingredients

  • 5 cup kale
  • 3 chicken breasts
  • 1 cup wild rice
  • 2 sweet potatoes
  • 2 apples
  • 1 handful raw almonds
  • 4 oz fresh goat cheese
  • 1/4 cup Balsamic vinegar
Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 1

Add 4 cups of water to a pot and bring to a boil. Rinse 1 cup wild rice, and then add rice to pot. Cover and let cook for 1 hour.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 2

Pre-heat oven to 350°F. On a baking sheet, wrap chicken breasts with aluminum foil so the chicken doesn’t dry out. Place in the oven to cook for about 30 minutes or until fully cooked.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 3

Dice sweet potatoes into small cubes. Spread chopped sweet potatoes evenly on a baking sheet with parchment paper or aluminum foil. Place in oven along with chicken breasts and let roast for about 30 minutes.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 4

Place kale in a large mixing bowl and shred with your hands until desired size. Set bowl aside when complete.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 5

Roughly chop almonds and place in a toaster at 350°F for about 10 minutes or until lightly golden brown.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 6

Dice apples and add goat cheese to kale. Remove sweet potatoes from the oven and place in mixing bowl with kale.

Step 7

Remove chicken breasts from oven and dice into cubes.

Step 8

Add chicken cubes and wild rice to mixing bowl.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster

Step 9

Add balsamic vinegar and mix salad thoroughly.

Step 10

Voila! Now you have enough delicious salad to last you for lunch or dinner (or both) for the next few days.

Photo by Stephanie Schoenster
Photo by Stephanie Schoenster