Craving your favorite Sweetgreen takeout? Save money and make this copycat Sweetgreen harvest bowl instead. This knockoff recipe is cheaper and tastier, brimming with fresh ingredients and fall flavors!
Packed with Flavors
Affordable Yet Restaurant Quality
Perfect for Meal Prep
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GATHER YOUR Ingredients
prep Time: 30 min
cook Time: 50 min
– 1/2 cup Brussels sprouts, halved – 1 cup pumpkin, cubed – 1 cup kale, chopped – 2 chicken fillets – 1 cup wild rice – 1/4 cup feta cheese, crumbled – 1 apple, diced – 1/4 cup olive oil – 2 tbsp. butter, melted – 2 tbsp. honey – 1/2 tsp. garlic powder – 1/2 tsp. salt – 1/2 tsp. paprika – 3 tbsp. balsamic vinegar – 1 tsp. Mustard
1. In a mixing bowl, toss the halved Brussels sprouts and cubed pumpkin with melted butter, salt, paprika, and garlic powder. 2. Line a baking sheet with parchment paper. Spread the Brussels sprouts and pumpkin on it and bake for 20 minutes or until tender.
3. Season the chicken fillets with salt and any preferred spices. 4. Line a separate baking tray with parchment paper, place the chicken fillets on it, and bake in the oven for about 30 minutes or until fully cooked. Once done, allow them to cool slightly and then chop into bite-sized pieces.
5. Prepare the wild rice according to package instructions. 6. For the dressing, combine olive oil, balsamic vinegar, mustard, a pinch of salt, and garlic powder in a small bowl. Whisk together until well combined.
7. In a large bowl, layer the chopped kale and cooked wild rice. Top with the chopped chicken, diced apple, roasted Brussels sprouts, and pumpkin. Sprinkle the feta cheese over the top. 8. Drizzle the dressing over the bowl, tossing to combine if desired.
Enjoy!