Go Back
sweetgreen Autumn Harvest Bowl Recipe
Print Pin Recipe

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.
Prep Time25 minutes
Active Time30 minutes
Course: Bowls, Lunch, Main Course
Cuisine: American
Keyword: Bowl, Chicken Recipe, Sweetgreen
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.