Copycat Sweetgreen Autumn Harvest Bowl

If you’ve had the Autumn Harvest Bowl from Sweetgreen, you know it’s the perfect cozy salad — warm, hearty, and full of fall flavors. This version is easy and just as delicious as the original. There are so many ways to customize this salad so here is my version!

Ingredients

For the bowl:

• 2 cups quinoa

• 2 cups kale, chopped

• 1 cup arugula

• 1 medium sweet potato, peeled and cubed

• 1 tablespoon olive oil

• Salt & pepper to taste

• 1 grilled chicken breast, sliced

• ¼ cup apple, chopped

• ¼ cup crispy garlic breadcrumbs (or homemade—see below)

• 2 tablespoons sliced almonds

• Shaved parmesan cheese, for topping

For the dressing (creamy balsamic vinaigrette): You could also use a store-bought dressing!

• ¼ cup balsamic vinegar

• 2 teaspoons Dijon mustard

• 1 teaspoon maple syrup or honey

• 1 small clove garlic, minced

• ⅓ cup olive oil

• Salt & pepper to taste

Whisk together until smooth and creamy.

Instructions

1. Roast the sweet potatoes: Preheat your oven to 425°F. Toss sweet potato cubes with olive oil, salt, and pepper. Roast for 20–25 minutes, flipping halfway, until golden and tender.

2. Grill the chicken: Season chicken with salt, pepper, and a drizzle of olive oil. Grill (or cook in a cast iron pan) until fully cooked, about 5–6 minutes per side depending on thickness. Slice once cooled slightly.

3. Assemble the bowl: In a large bowl, layer kale and arugula as your base. Add warm quinoa, roasted sweet potatoes, grilled chicken, apples, and almonds.

4. Add toppings: Sprinkle with shaved parmesan.

5. Dress and toss: Drizzle creamy balsamic vinaigrette over the top and toss lightly before serving.

Talk soon,

7kidskitchen🍳👩🏼‍🍳