Vegetarian Sweetgreen Harvest Bowl
Brighten up your meals with this flavorful Vegetarian Sweetgreen Harvest Bowl – a vibrant medley of roasted sweet potatoes, nutty wild rice, crisp baby kale, juicy apple slices, creamy goat cheese, and crunchy pecans. Tied together with a sweet and tangy maple-Dijon dressing, this wholesome recipe offers a delicious balance of flavors and textures, perfect for lunch or dinner. Ready in under an hour, this dish is packed with nutrient-rich ingredients for a colorful, satisfying vegetarian meal that’s as nourishing as it is delicious. Whether you're meal prepping or serving fresh, this Sweetgreen-inspired harvest bowl promises seasonal, healthy comfort in every bite.
The Toxic-Free Cutting Board
Medical-grade titanium. No microplastics. No bacteria. No compromises.
Recipe Information
Ingredients
- 1 medium sweet potato
- 2 tablespoons olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.75 cup wild rice
- 2 cups baby kale
- 1 medium apple
- 0.25 cup goat cheese
- 0.25 cup pecans
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- 1.5 tablespoons apple cider vinegar
- 1 tablespoon water
Instructions
Preheat your oven to 400°F (200°C).
Peel and dice the sweet potato into 1/2-inch cubes. Place the cubes on a baking sheet and drizzle with 1 tablespoon of olive oil. Sprinkle with 1/4 teaspoon of salt and 1/8 teaspoon of black pepper, then toss to coat.
Roast the sweet potatoes in the oven for 25-30 minutes, flipping halfway through, until they are tender and lightly caramelized.
While the sweet potatoes are roasting, cook the wild rice according to the package instructions. Typically, use 2 cups of water for 3/4 cup of wild rice and cook for about 25 minutes until tender. Drain any excess liquid if necessary.
Prepare the apple by coring and slicing it into thin slices. Set aside.
To make the dressing, whisk together the maple syrup, Dijon mustard, apple cider vinegar, remaining olive oil (1 tablespoon), 1/4 teaspoon of salt, 1/8 teaspoon of black pepper, and 1 tablespoon of water in a small bowl until smooth and well combined.
In a large bowl, combine the baby kale with the warm wild rice. Toss the mixture gently to slightly wilt the kale.
Add the roasted sweet potatoes, sliced apple, crumbled goat cheese, and pecans to the bowl.
Drizzle the prepared dressing over the salad and toss gently to coat all the ingredients evenly.
Divide the harvest bowl mixture between two serving bowls. Serve immediately and enjoy!
Nutrition Facts
Calories |
509 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 30.1 g | 39% | |
| Saturated Fat | 6.9 g | 35% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 731 mg | 32% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 20.0 g | ||
| Protein | 11.4 g | 23% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.7 mg | 10% | |
| Potassium | 575 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
