Enjoying a hearty harvest bowl brings a sense of warmth and nourishment, especially on those cozy evenings when you know comfort food is on the menu. I remember the first time I tasted the harvest bowl at my favorite local eatery. Its vibrant mix of flavors and textures was a delightful revelation. This copycat sweetgreen harvest bowl recipe captures that essence, allowing you to recreate it at home with ease. It’s a simple yet satisfying dish, perfect for meal prep or a light dinner, and it really showcases the best of seasonal ingredients.
What makes the sweetgreen harvest bowl truly special is its beautiful balance. With earthy grains, crisp veggies, and rich toppings, it’s a well-rounded meal that feels indulgent yet wholesome. Packed with nutrients, this bowl is not just a feast for the eyes but also for the body. It’s an ideal choice for anyone looking to incorporate more greens into their diet or someone who loves a hearty plant-based option.
Why you’ll love this harvest bowl
- Quick to assemble; perfect for busy weeknights.
- Nutrient-dense and loaded with fresh ingredients.
- Completely customizable to suit your taste preferences.
- Ideal for meal prep; stays fresh for days.
- Satisfies both hungry bellies and health-conscious eaters.
“It’s like having a health-boosting hug in a bowl.”
How this recipe comes together
The sweetgreen harvest bowl is all about layering flavors and textures. Start by preparing your grains and roasting your veggies; while those cook, whip up your sauce. Finally, assemble everything beautifully in a bowl, and it’s ready to enjoy. This recipe ensures that each forkful is a delightful burst of tastes and textures.
What you’ll need for the harvest bowl
- 1 cup cooked quinoa
- 1 medium sweet potato, diced
- 1 cup kale, chopped
- 1/2 cup shredded carrots
- 1/2 cup chickpeas, cooked
- 1 avocado, sliced
- 1/4 cup tahini dressing
- Salt and pepper to taste
Ingredient notes & swaps
- Quinoa: You can substitute any whole grain like farro or brown rice.
- Sweet Potato: Roasted butternut squash or regular potatoes can work well too.
- Tahini Dressing: If you have allergies, try tahini-free dressings like a lemon vinaigrette or a yogurt-based option.
Step-by-step instructions
This dish comes together quickly and easily. Start with the most time-consuming components first and assemble the bowl once everything is cooked.
- Preheat your oven to 425°F (220°C). On a baking sheet, toss diced sweet potatoes with olive oil, salt, and pepper. Roast for about 25 minutes or until tender and slightly crispy.
- While sweet potatoes are roasting, cook your quinoa according to package instructions. Generally, this will take around 15 minutes.
- In the last few minutes of cooking the quinoa, add the chopped kale in to wilt.
- Once everything is cooked, let it cool slightly before assembling your bowl.
- In your serving bowl, start with a base of quinoa and kale, add your roasted sweet potatoes, chickpeas, and shredded carrots.
- Top it off with sliced avocado and drizzle tahini dressing generously over the top.
Pro Tip: When roasting veggies, keep an eye on them to prevent burning. A light char adds flavor without losing the tender texture.
If the sweet potatoes are golden and crisp, and the quinoa has fluffed up nicely, you’re ready to eat!
Helpful cooking tips
- Roast sweet potatoes and any other veggies on high heat for that crisp exterior.
- Rinse quinoa before cooking to remove any bitterness.
- Avocados are best added fresh right before serving to prevent browning.
Best ways to enjoy it
This harvest bowl is best enjoyed fresh, where all the ingredients retain their unique textures. You could serve it with a side of crusty bread or a light soup for a more filling meal. Pair it with a refreshing beverage, like a sparkling water with a slice of lemon, to balance the rich flavors of the tahini dressing.
How to store & freeze
To keep this bowl fresh in the fridge, store the components separately, as assembled bowls may wilt and lose their crispness. The cooked quinoa, sweet potatoes, and chickpeas can be kept in the fridge for up to five days. Avocado should be sliced fresh, but any remaining can be stored in an airtight container with lemon juice to keep it from browning.
Refrigerate leftovers within 2 hours; reheat until steaming hot.
How to fix common issues
If you find your sweet potatoes are too dry, try tossing them with a little olive oil before roasting. On the other hand, if they’re soggy, ensure there’s enough space on the baking tray for them to roast, rather than steam. If your quinoa is undercooked, return it to the heat with a bit of extra water until it’s fluffy. A little salt mixed in after cooking can also enhance the flavor.
Creative twists to try
Switch things up by adding other greens, such as spinach or arugula. For added protein, consider mixing in grilled chicken or tofu. You could also incorporate seasonal vegetables like roasted Brussels sprouts in the fall or fresh corn in the summer. If you’re looking to add a spicy kick, a sprinkle of red pepper flakes can elevate the dish.
Your questions answered
Can I make this bowl ahead of time?
Absolutely! You can prepare all components ahead and store them separately. Just assemble the bowl when you’re ready to serve for maximum freshness.
What are other great toppings for this bowl?
Consider adding seeds like pumpkin or sunflower for an extra crunch, or sprinkle some feta cheese for a savory touch. Dried cranberries or nuts can also add a fun twist.
Is this dish suitable for meal prep?
Yes, it’s perfect for meal prep! Store each component in airtight containers, and you’ll have delicious lunches ready for the week.
Can I use a different dressing?
Definitely! A lemon vinaigrette or a creamy yogurt dressing works beautifully. Feel free to experiment based on your taste preference.
What grains are best for this harvest bowl?
Quinoa is the go-to for its protein content, but brown rice, farro, or barley are also fantastic substitutes that offer a wholesome, chewy base.
This copycat sweetgreen harvest bowl recipe is not just a way to recreate a beloved dish; it’s an invitation to experiment with flavors, textures, and your personal touch. Whether you’re cooking for yourself, family, or friends, everyone will appreciate the effort and enjoy the delicious result.
Sweetgreen Harvest Bowl
Ingredients
Method
- Preheat your oven to 425°F (220°C).
- On a baking sheet, toss diced sweet potatoes with olive oil, salt, and pepper. Roast for about 25 minutes or until tender and slightly crispy.
- While sweet potatoes are roasting, cook your quinoa according to package instructions, which will take around 15 minutes.
- In the last few minutes of cooking the quinoa, add the chopped kale to wilt.
- Once everything is cooked, let it cool slightly before assembling your bowl.
- In your serving bowl, start with a base of quinoa and kale.
- Add your roasted sweet potatoes, chickpeas, and shredded carrots.
- Top it off with sliced avocado and drizzle tahini dressing generously over the top.