Blackened chicken, maple-glazed Brussels sprouts, sweet potatoes, apples and creamy goat cheese turn sweetgreen’s Harvest Bowl into an especially satisfying cold-weather meal.
Photo by SCRR
Copycat sweetgreen Autumn Harvest Bowl
sweetgreen Autumn Harvest Bowl combines antibiotic-free blackened chicken, maple-glazed Brussels sprouts, roasted sweet potatoes, apples, goat cheese, roasted almonds, wild rice and shredded kale with balsamic vinaigrette.
Roast the Brussels sprouts and sweet potatoes together to keep the number of pans under control, then cook the chicken while the vegetables finish. Precooked wild rice is a very worthwhile shortcut here and turns what looks like an eight-component restaurant bowl into a manageable dinner.
Quick Recipe Overview
- Best For: Fall dinners, meal-prep lunches, hearty salads and sweetgreen fans
- Flavor Profile: Smoky blackened chicken, maple sweetness, earthy vegetables, tart apple, creamy goat cheese and tangy balsamic
- Skill Level: Moderate
- What Makes It Like the Restaurant: Warm wild rice and roasted vegetables layered with kale, blackened chicken, apples, goat cheese, almonds and balsamic vinaigrette
sweetgreen
sweetgreen began in Washington, D.C. in 2007 when Georgetown graduates Jonathan Neman, Nicolas Jammet and Nathaniel Ru opened their first restaurant just a few months after college.
The founders wanted something they felt was missing around campus: food that could be fast and convenient while still being fresh and thoughtfully sourced. sweetgreen grew around salads, warm bowls and seasonal produce, with scratch cooking and relationships with growers becoming central to the brand.
The company continues to describe its mission as reimagining fast food around real ingredients, with proteins, grains and vegetables prepared fresh in its restaurants.
The Harvest Bowl Puts on a Sweater
The Autumn Harvest Bowl first appeared in 2024 as sweetgreen’s first seasonal variation of its hugely popular Harvest Bowl. It keeps the original’s kale, wild rice, sweet potatoes, apples, goat cheese, almonds and balsamic vinaigrette but swaps roasted chicken for warmly spiced blackened chicken and adds maple-glazed Brussels sprouts.
Those Brussels are what really push the bowl into autumn territory. Their caramelized maple edges play especially well against tart apple, tangy goat cheese and balsamic dressing, while the wild rice makes the whole thing substantial enough for dinner.
Sweetgreen Autumn Harvest Bowl Recipe
Sweetgreen Autumn Harvest Bowl combines warm wild rice and shredded kale with blackened chicken, maple-glazed Brussels sprouts, roasted sweet potatoes, crisp apple, goat cheese and almonds, all tossed with balsamic vinaigrette.
Yield: 4 Bowls
Ingredients
Balsamic Vinaigrette
- 1/4 cup Balsamic Vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon freshly ground Black Pepper
- 1/2 cup Sunflower Avocado or other Neutral Oil
- 1 tablespoon Water
Blackened Chicken
- 1 1/4 pounds boneless, skinless Chicken Breasts or Thighs
- 1 tablespoon Avocado Oil
- 1 tablespoon Balsamic Vinegar
- 1 teaspoon Paprika
- 1/2 teaspoon Chili Powder
- 1/2 teaspoon Ground Cumin
- 1/2 teaspoon Garlic Powder
- 1/4 teaspoon Ground Coriander
- 1/4 teaspoon freshly ground Black Pepper
- 1/4 teaspoon Crushed Red Pepper
- 3/4 teaspoon Kosher Salt
Maple-Glazed Brussels Sprouts
- 1 pound Brussels Sprouts trimmed and halved
- 1 tablespoon Avocado Oil
- 1 tablespoon Maple Syrup
- 1 teaspoon Nutritional Yeast
- 1/4 teaspoon Garlic Powder
- 1/4 teaspoon Onion Powder
- 1/4 teaspoon Paprika
- 1/4 teaspoon Kosher Salt
Roasted Sweet Potatoes
- 1 pound Sweet Potatoes peeled and cut into 3/4-inch cubes
- 1 tablespoon Extra-Virgin Olive Oil
- 1 teaspoon Nutritional Yeast
- 1/2 teaspoon Garlic Powder
- 1/2 teaspoon Onion Powder
- 1/2 teaspoon Kosher Salt
For the Bowls
- 2 cups cooked Wild Rice warm
- 4 cups Organic Shredded Kale
- 1 large crisp Apple thinly sliced or diced
- 1/2 cup crumbled Goat Cheese
- 1/2 cup Roasted Almonds
Instructions
Prepare the Balsamic Vinaigrette
- Add balsamic vinegar, honey, Dijon mustard, salt, black pepper and water to a small bowl.
- Whisk until combined.
- Slowly whisk in oil until blended.
- Set aside.
Prepare the Vegetables
- Preheat oven to 425°F.
- Add Brussels sprouts to one side of a large rimmed baking sheet.
- Add sweet potatoes to the other side.
- Drizzle Brussels sprouts with avocado oil and maple syrup.
- Sprinkle with nutritional yeast, garlic powder, onion powder, paprika and salt.
- Toss to coat.
- Drizzle sweet potatoes with olive oil.
- Sprinkle with nutritional yeast, garlic powder, onion powder and salt.
- Toss to coat.
- Arrange vegetables in a single layer.
- Roast for 25 to 30 minutes, turning once, until the sweet potatoes are tender and the Brussels sprouts are browned and caramelized at the edges.
Prepare the Blackened Chicken
- Add chicken to a bowl.
- Drizzle with avocado oil and balsamic vinegar.
- Combine paprika, chili powder, cumin, garlic powder, coriander, black pepper, red pepper and salt.
- Sprinkle seasoning over chicken.
- Turn until evenly coated.
- Heat a large skillet over medium-high heat.
- Add chicken.
- Cook for about 5 to 7 minutes per side, depending on thickness, until deeply browned and cooked through to 165°F.
- Transfer to a cutting board.
- Let rest for 5 minutes.
- Slice into bite-size pieces.
Assemble the Autumn Harvest Bowls
- Divide warm wild rice and shredded kale among 4 bowls.
- Top with roasted sweet potatoes and maple-glazed Brussels sprouts.
- Add blackened chicken.
- Scatter apple, goat cheese and roasted almonds over each bowl.
- Drizzle generously with balsamic vinaigrette.
- Toss lightly or serve arranged in sections.
- Serve while the chicken, rice and vegetables are still warm.
Notes
- sweetgreen’s current ingredient guide confirms that its blackened chicken uses a spice blend containing chile, cumin, paprika, coriander and red pepper, along with avocado oil and balsamic vinegar. Its maple Brussels use maple syrup, avocado oil and similar savory seasonings.
- For the easiest version, use precooked wild rice, pre-shredded kale and already-roasted almonds. Those three shortcuts remove a surprising amount of fiddling without changing what makes the bowl special.
Related Copycat Recipes
- Applebee’s Crispy Orange Chicken Bowl – This satisfying entrée combines crunchy chicken, bright citrus flavor and savory rice in a colorful restaurant-style meal.
- Church’s Fried Chicken Fried Okra – Golden-fried okra bites that deliver classic down-home flavor
- Boston Market Chicken and Dumplings – Hearty, old-school favorite with soft dumplings and savory chicken flavor
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Questions People Ask
What is in sweetgreen Autumn Harvest Bowl?
It contains blackened chicken, maple-glazed Brussels sprouts, roasted sweet potatoes, apples, goat cheese, roasted almonds, wild rice, shredded kale and balsamic vinaigrette.
When did the Autumn Harvest Bowl first appear?
sweetgreen introduced it in 2024 as the first seasonal version of its signature Harvest Bowl.
What makes sweetgreen’s Brussels sprouts maple-glazed?
sweetgreen lists Brussels sprouts, maple syrup, avocado oil, umami seasoning and blackening spice in its current ingredient guide.
Can I use precooked wild rice?
Absolutely. Microwaveable or frozen cooked wild rice is one of the best shortcuts for making this bowl practical on a weeknight.
Can I make the bowl ahead?
Yes. Cook the chicken, rice and roasted vegetables ahead, but keep the apple, goat cheese, almonds and vinaigrette separate until serving.
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Photo of “sweetgreen Autumn Harvest Bowl” created by Secret Copycat Restaurant Recipes. Photos may be representative of the recipe and not the actual finished dish. All photo licenses listed were correct at the time of the posting of the page. Recipe is original to Secret Copycat Restaurant Recipes. Recipe created by Secret Copycat Restaurant Recipes based on information from the restaurant and other sources on the internet – many courtesy of the Wayback Machine. Additional Information is from original research done by Secret Copycat Restaurant Recipes and/or courtesy of Wikipedia and is used by permission.
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