If you love Sweetgreen’s Harvest Bowl, this homemade copycat delivers the same cozy, wholesome flavors using simple ingredients you can prepare at home. This vegan version brings together roasted vegetables, whole grains, plant-based protein and a bright balsamic dressing for a balanced, satisfying meal.
Ideal for weeknight dinners or meal-prep lunches, the bowl combines contrasting textures and flavours: crisp roasted chickpeas, tender sweet potato, nutty wild rice, crunchy apple and toasted almonds on a bed of massaged kale. You can easily swap grains or proteins to suit dietary needs while keeping the classic harvest-bowl profile.
What is the Sweetgreen Harvest Bowl?
The Sweetgreen Harvest Bowl is a popular composed bowl that pairs grains, vegetables, greens and a flavorful dressing. The original Sweetgreen version often includes chicken and goat cheese; this copycat recreates the same structure with a fully plant-based approach by using chickpeas and leaving out the cheese.
Because the bowl includes protein, complex carbohydrates and healthy fats, it makes a nutritionally balanced meal that holds up well for leftovers and meal prep.
Why You’ll Love this Harvest Bowl Recipe
- Vegan and naturally gluten-free when you choose gluten-free grains.
- High in fibre and plant protein, making it filling and nourishing.
- Balanced macronutrients: protein, carbohydrates and healthy fats.
- Excellent for meal prep—many components can be made ahead.
- Bright, tangy balsamic dressing complements sweet and savory elements.
- Lots of texture and flavour contrast from crisp chickpeas, tender sweet potato and crunchy apple and almonds.
Ingredients You’ll Need
Below are notes on the key ingredients and simple substitutions. Exact measurements and the full recipe are included in the recipe card at the end of this article.
Harvest Bowl Ingredients
- Chickpeas: Canned chickpeas are convenient—use a 19 oz can (about 2 cups drained). You can also cook dried chickpeas from scratch if preferred.
- Oil: Olive oil, avocado oil or another neutral oil for roasting.
- Seasonings: Dried thyme and garlic powder for the chickpeas and sweet potato. Optional: smoked paprika, cumin or a pinch of cayenne for heat.
- Sweet Potato: One medium sweet potato (about 3 cups cubed). Butternut squash can be used instead.
- Wild Rice or Grain: Cooked wild rice adds a nutty flavour, but brown rice, quinoa or farro work well as alternatives.
- Apple: Any crisp variety, diced to add a fresh, sweet crunch.
- Kale: Use curly or Lacinato kale. Spinach is a softer substitute, but kale stays firmer for meal prep.
- Almonds: Toasted and chopped almonds provide crunch; substitute walnuts, pumpkin seeds or sunflower seeds as desired.
Dressing Ingredients
A balsamic vinaigrette is suggested for this bowl. It’s simple to make and brightens the whole dish.
- Garlic: Fresh grated garlic for depth of flavour.
- Balsamic Vinegar: Any good-quality balsamic will work.
- Olive Oil: Extra virgin olive oil for richness and smoothness.
- Dijon Mustard: Helps emulsify the dressing and adds tang.
- Maple Syrup: A touch of maple balances the acidity; substitute agave or honey if not strictly vegan.
Recipe Variations and Additions
- Swap wild rice for quinoa, farro or brown rice for a different texture.
- Use roasted crispy lentils or baked tofu for a different protein option.
- Substitute butternut squash for sweet potato, or add roasted carrots or Brussels sprouts.
- Add dried cranberries, pomegranate seeds or a soft cheese like feta if not strictly vegan.
- Top with hemp seeds or a spoonful of hummus for extra creaminess and nutrition.
How to Make Harvest Bowls
Start by cooking your wild rice or chosen grain according to package directions—the suggested portion is a heaping 1/4 cup cooked rice per bowl, adjustable to your appetite.
Preheat the oven to 425°F (220°C). Prepare two parchment-lined baking sheets: one for chickpeas, one for sweet potato.
Step 1: Roast chickpeas and sweet potato. Toss drained chickpeas with 2 tsp oil, 1/2 tsp dried thyme, 1/2 tsp garlic powder, salt and pepper. On a separate sheet, toss sweet potato cubes with 2 tsp oil, 1/2 tsp thyme, salt and pepper. Roast both for 20–25 minutes, turning once, until chickpeas are crisp and sweet potatoes are tender.
Step 2: Make the dressing. Whisk together grated garlic, balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt and pepper until emulsified. Taste and adjust sweetness or acidity as needed.
Step 3: Massage the kale. Place the chopped kale in a large bowl. Toss with 1 tablespoon of the dressing and a pinch of salt, then massage the leaves with your hands until they darken and soften. Massaging makes the kale more tender and pleasant to eat.
Step 4: Assemble the bowls. Divide cooked wild rice among bowls, top with massaged kale, roasted chickpeas, sweet potato, diced apple and toasted almonds. Drizzle remaining dressing over each bowl and season with extra salt and pepper if desired.
FAQs
Can you freeze harvest bowls? Technically yes, but the texture of roasted vegetables and kale will change after freezing and thawing. For best quality, freeze individual components (grains or chickpeas) and assemble when ready to eat.
How many calories are in a harvest bowl? As written, one serving of this recipe contains about 514 calories, with roughly 12 g of protein and 12 g of fibre. Nutritional values will vary with ingredient choices and portion sizes.
Can you eat a harvest bowl cold? Yes. These bowls are delicious warm or cold, which makes them an excellent meal-prep option for packed lunches.
Is the Sweetgreen Harvest Bowl vegan? The original Sweetgreen bowl includes cheese and chicken, so it is not vegan. This copycat recipe is fully vegan but can be modified with animal proteins or cheese if you prefer.
How long does a harvest bowl last in the fridge? Stored in an airtight container, assembled bowls will keep for 3–4 days. To maintain texture, keep apples and nuts separate until serving and reheat lightly if desired.
Storing and Meal Prep
- Cook the wild rice, roast the sweet potato and chickpeas 1–2 days ahead and refrigerate in airtight containers.
- The dressing keeps for several days in the fridge; shake before using.
- For longer storage, keep apples and almonds separate and add them at serving time to retain crunch.
- Assembled bowls can be reheated briefly or eaten cold depending on preference.
More Vegan Bowl Recipes
- Hummus bowls and grain bowls with diverse toppings and dressings.
- Quinoa power bowls featuring kale, squash and maple Dijon dressing.
- Teriyaki chickpea rice bowls or tofu edamame Buddha bowls for different flavour profiles.
Sweetgreen Harvest Bowls Copycat
Servings: 4 • Prep: 10 mins • Cook: 30 mins • Total: 40 mins
Ingredients
For the Bowls
- 19 oz can chickpeas, drained and rinsed
- 4 tsp oil, divided
- 1 tsp dried thyme, divided
- 1/2 tsp garlic powder
- 1 medium sweet potato, cut into 1/2-inch cubes (about 3 cups)
- 1 heaping cup cooked wild rice
- 1 crisp apple, chopped (about 1.5 cups)
- 4 cups thinly sliced kale (about 90 g)
- 1/3 cup toasted almonds, chopped (about 33 g)
- Salt and pepper to taste
For the Dressing
- 1 clove garlic, grated
- 3 tbsp balsamic vinegar (45 mL)
- 4 tbsp olive oil (60 mL)
- 2 tsp Dijon mustard
- 1 tbsp maple syrup (15 mL)
- Salt and pepper to taste
Instructions
- Cook wild rice according to package instructions if not already prepared. A suggested portion is a heaping 1/4 cup cooked rice per bowl.
- Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper.
- On one sheet, toss chickpeas with 2 tsp oil, 1/2 tsp thyme, 1/2 tsp garlic powder, salt and pepper. Spread in a single layer.
- On the other sheet, toss sweet potato cubes with 2 tsp oil, 1/2 tsp thyme, salt and pepper. Spread evenly.
- Roast both sheets for 20–25 minutes, tossing halfway, until chickpeas are crisp and sweet potatoes are tender.
- Meanwhile, whisk together grated garlic, balsamic vinegar, olive oil, Dijon and maple syrup. Season to taste.
- Place chopped kale in a large bowl, drizzle with 1 tbsp dressing and a pinch of salt, then massage until the leaves darken and soften.
- Assemble bowls by dividing cooked rice, massaged kale, roasted chickpeas, sweet potato, apple and almonds among four bowls. Drizzle with remaining dressing and serve.
Nutrition (approx. per serving)
Calories: 514 kcal; Carbohydrates: 60 g; Protein: 12 g; Fat: 27 g; Fibre: 12 g; Sodium: 442 mg; Sugar: 15 g.