Name: Copycat Sweetgreen Harvest Bowl
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 3 tbsp. balsamic vinegar -; 1 tbsp. Dijon mustard -; 1 tbsp. honey -; 1/2 tsp. kosher salt -; 1/4 tsp. Freshly ground black pepper -; 1/4 c. neutral oil -; 3/4 c. wild rice blend -; 3 3/4 tsp. kosher salt, divided -; 3/4 tsp. onion powder -; 1/2 tsp. garlic powder -; 1/4 tsp. paprika -; 1 lb. boneless, skinless chicken breasts -; 3 tbsp. neutral oil, divided -; 1 lb. sweet potatoes (about 2 medium), scrubbed, halved lengthwise, sliced 1/4" thick -; 1/3 c. (2 oz.) whole raw almonds -; 1 (8-oz.) bunch kale, washed, stemmed, sliced into thin ribbons (about 6 packed c.) -; 1 large Honeycrisp apple, chopped into 1/2" pieces -; 4 oz. goat cheese, crumbled -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Copycat Sweetgreen Harvest Bowl

1. 3 tbsp. balsamic vinegar -

2. 1 tbsp. Dijon mustard -

3. 1 tbsp. honey -

4. 1/2 tsp. kosher salt -

5. 1/4 tsp. Freshly ground black pepper -

6. 1/4 c. neutral oil -

7. 3/4 c. wild rice blend -

8. 3 3/4 tsp. kosher salt, divided -

9. 3/4 tsp. onion powder -

10. 1/2 tsp. garlic powder -

11. 1/4 tsp. paprika -

12. 1 lb. boneless, skinless chicken breasts -

13. 3 tbsp. neutral oil, divided -

14. 1 lb. sweet potatoes (about 2 medium), scrubbed, halved lengthwise, sliced 1/4" thick -

15. 1/3 c. (2 oz.) whole raw almonds -

16. 1 (8-oz.) bunch kale, washed, stemmed, sliced into thin ribbons (about 6 packed c.) -

17. 1 large Honeycrisp apple, chopped into 1/2" pieces -

18. 4 oz. goat cheese, crumbled -

How to cook deliciously - Copycat Sweetgreen Harvest Bowl

1. Stage

In a small bowl, whisk vinegar, mustard, honey, salt, and pepper until combined. While whisking, slowly stream in oil until a smooth, shiny dressing forms.

2. Stage

Transfer dressing to an airtight container and refrigerate until ready to use.

3. Stage

Make Ahead: Dressing can be made 5 days ahead. Keep refrigerated.

4. Stage

Pour rice into a fine-mesh sieve. Rinse under cold water, mixing with one hand until water runs clear, about 1 minute.

5. Stage

Fill a small pot with 1 1/2 cups cold water and bring to a boil over high heat. Stir in rice and 3/4 teaspoon salt. Return to a boil, then reduce heat to medium-low. Cover and simmer until rice is tender and water is absorbed, about 45 minutes. Remove from heat, uncover, then cover pot with a paper towel. Place lid over paper towel and let sit 15 minutes more.

6. Stage

Meanwhile, arrange racks in upper and lower thirds of oven; preheat to 425°. Line 2 baking sheets with foil. In a small bowl, combine onion powder, garlic powder, paprika, and 2 teaspoons salt.

7. Stage

On one prepared sheet, rub chicken with 1 tablespoon oil; season with 1 1/2 teaspoons seasoning mix. On second prepared sheet, toss potatoes with remaining 2 tablespoons oil; season with remaining seasoning mix and spread in a single layer.

8. Stage

Roast Chicken on lower rack and potatoes on upper rack until chicken is cooked through and an instant-read thermometer inserted into thickest part registers 160°, 15 to 20 minutes. Let chicken rest on baking sheet at least 10 minutes, then transfer to a cutting board and cut into 1/2" cubes. Wipe off sheet.

9. Stage

Meanwhile, continue to roast potatoes until tender and lightly browned, 5 to 10 minutes more. Let cool on baking sheet.

10. Stage

Reduce oven temperature to 350°. Spread almonds on clean baking sheet and roast until golden brown, 8 to 10 minutes. Let cool, then coarsely chop.

11. Stage

In a large bowl, combine kale with remaining 1 teaspoon salt. With clean fingers, massage salt into kale until kale softens and slightly darkens, about 1 minute.

12. Stage

Divide kale among 4 bowls. Top each bowl with chicken, potatoes, rice, apple, cheese, and almonds. Drizzle with dressing.

13. Stage

Make Ahead: Chicken, potatoes, rice, and almonds can be prepared 3 days ahead. Store in separate airtight containers and refrigerate.