Gluten-Free Sweetgreen Harvest Bowl Recipe

Craving the hearty and nutritious Sweetgreen Harvest Bowl but need a gluten-free option? Look no further! This gluten-free copycat recipe brings all the flavors of the original right to your kitchen. Packed with roasted veggies, tender chicken, and a tangy balsamic dressing, it's the perfect meal for any time of the year—especially during the cozy months of autumn.

And if you're looking for a sweet treat to complement your meal, don't miss our 3-Ingredient Strawberry Frozen Yogurt.

Why You'll Love This Recipe

• Gluten-Free Friendly: Tailored for those who need or prefer a gluten-free diet without compromising on taste.
• Seasonal Ingredients: Incorporates autumn favorites like sweet potatoes and Brussels sprouts.
• Easy to Make: Simple steps suitable for all cooking levels.
• Customizable: Easily swap out ingredients to make it vegetarian or vegan.

Key Ingredients

• Baby Kale and Spinach Mix: Provides a nutritious and tender base for the bowl.
• Roasted Brussels Sprouts and Sweet Potatoes: Adds a sweet and savory depth with a satisfying texture.
• Wild Rice: Offers a hearty, gluten-free grain alternative.
• Shredded Chicken or Tofu: Adds protein; choose tofu for a vegan option.
• Goat Cheese: Optional for a creamy tang; omit or substitute with vegan cheese if desired.
• Pomegranate Seeds: Optional for a burst of sweetness and color.
• Balsamic Dressing: A simple homemade dressing that ties all the flavors together.

Step-by-Step Instructions

1. Roast the Vegetables

• Preheat the Oven: Set your oven to 400°F (200°C).
• Prepare the Veggies: Toss 1 cup of halved Brussels sprouts and 1 cup of diced sweet potatoes with olive oil, salt, and pepper.
• Roast: Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until they're golden and tender.

2. Cook the Wild Rice

• Cook According to Package: In a saucepan, cook ¼ cup of wild rice according to the package instructions, usually around 45-50 minutes.
• Cool Slightly: Once cooked, let the rice cool for a few minutes.

3. Prepare the Dressing

• Combine Ingredients: In a small bowl, whisk together 2 tablespoon balsamic vinegar, 1 tablespoon olive oil, 1 teaspoon Dijon mustard, 1 teaspoon maple syrup, and a pinch of salt and pepper.
• Adjust to Taste: Feel free to adjust the seasoning according to your preference.

4. Assemble the Bowl

• Base Layer: In your serving bowl, add 2 cups of the baby kale and spinach mix.
• Add Toppings: Layer on the roasted Brussels sprouts, sweet potatoes, cooked wild rice, and ¼ cup of shredded chicken or tofu.
• Garnish: Sprinkle 2 tablespoon of crumbled goat cheese, 2 tablespoon of sliced almonds or pumpkin seeds, and 2 tablespoon of pomegranate seeds if using.

5. Drizzle with Dressing

• Dress the Bowl: Drizzle the balsamic dressing over the assembled bowl.
• Toss Lightly: Gently toss everything together to ensure even coating.

Enjoyed this gluten-free harvest bowl? Be sure to try our refreshing Easy Chocolate-Dipped Watermelon Bites for a delightful dessert!

Recipe Tips

• Meal Prep: Roast extra veggies and cook more wild rice to have ingredients ready for quick assembly during the week.
• Vegan Option: Substitute the shredded chicken with roasted tofu and omit the goat cheese or use a vegan cheese alternative.
• Add More Crunch: Consider adding sliced apples or crispy chickpeas for extra texture.
• Storage: Keep components separate in the fridge for up to 3 days; assemble just before eating.
• Add More Crunch: Consider adding sliced apples or even our Gluten-Free Oven-Dried Orange Slices for extra texture and flavor.

FAQ Section

Gluten-Free Sweetgreen Harvest Bowl

Discover how to make a gluten-free version of the popular Sweetgreen Harvest Bowl with simple ingredients and easy steps.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Main Course, Salad

Cuisine American

Servings 4 servings

Equipment

• Oven
• Baking sheet
• Saucepan
• Mixing bowls
• Whisk
• Serving bowls

Ingredients

  

1x2x3x

Bowl:

• 2 cups baby kale and spinach mix
• 1 cup Brussels sprouts halved
• 1 cup sweet potatoes diced
• ¼ cup wild rice uncooked
• ¼ cup shredded chicken or roasted tofu
• 2 tablespoon crumbled goat cheese optional
• 2 tablespoon pomegranate seeds optional
• 2 tablespoon sliced almonds or pumpkin seeds

Dressing:

• 2 tablespoon balsamic vinegar
• 1 tablespoon olive oil
• 1 teaspoon Dijon mustard
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions

 

Roast the Vegetables

• Preheat oven to 400°F (200°C).
• Toss Brussels sprouts and sweet potatoes with olive oil, salt, and pepper.
• Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.

Cook the Wild Rice

• Cook ¼ cup of wild rice according to package instructions.
• Let it cool slightly after cooking.

Prepare the Dressing

• Whisk together balsamic vinegar, olive oil, Dijon mustard, maple syrup, salt, and pepper.

Assemble the Bowl

• Place kale and spinach mix at the bottom of the serving bowl.
• Add roasted vegetables, wild rice, and shredded chicken or tofu.
• Top with goat cheese, almonds or pumpkin seeds, and pomegranate seeds.

Drizzle with Dressing

• Pour the dressing over the bowl.
• Lightly toss to combine all ingredients.

Notes

Adjust Portions: Feel free to increase the quantities for meal prepping or serving more people.
Seasonal Variations: Swap out vegetables based on seasonal availability, like adding roasted butternut squash in place of sweet potatoes.
Nut-Free Option: Use sunflower seeds instead of almonds or pumpkin seeds if you have a nut allergy.

Keyword chicken salad recipe, copycat harvest bowl, sweetgreen copycat harvest bowl

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