This healthy Copycat Sweetgreen Super Green Goddess Salad recipe embodies all of the flavors from the original, but in a vegan form. It features roasted sweet potatoes, hearty chickpeas, raw carrots, spicy broccoli, shredded cabbage, roasted almonds, and fresh greens, all paired perfectly with a dairy-free green goddess ranch dressing. Enjoy this Sweetgreen-inspired recipe at the comfort of your own home for an easy weeknight dinner or meal prep option!

Copycat Sweetgreen Super Green Goddess Salad recipe in a bowl with a broccoli, sweet potatoes, carrots, cabbage, chopped almonds, chickpeas, and a fork. Sitting on a cutting board.

Another Sweetgreen-inspired recipe is served!

This Copycat Sweetgreen Super Green Goddess Salad recipe of mine checks all of the boxes. It’s healthy, easy to make, so delicious, & vegan.

If you’re unfamiliar with the iconic health food chain, it’s truly top notch. They focus on creating a farm-to-table experience creating really good nutritious food.

So whether you are near a Sweetgreen location or not, you can enjoy this bowl right from your home for a fraction of the price!

Why You’ll Love This Copycat Sweetgreen Salad Recipe

Healthy Food Chain Worthy: This Sweetgreen-inspired recipe is more delicious & wholesome than the real deal.
Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This Copycat Sweetgreen Super Green Goddess Salad recipe has it all.
Great for Meal Prep: This copycat Sweetgreen salad recipe stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Healthy Vegan Copycat Sweetgreen Salad recipe in a bowl with a broccoli, sweet potatoes, chopped almonds, carrots, cabbage, chickpeas, and a fork. Sitting on a cutting board.

Ingredients

Organic Chickpeas: Chickpeas are loaded with protein and are a great source of fiber.
Organic Sweet Potato: For this recipe I used garnet sweet potatoes, but you can technically use any type of potato you love! I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before slicing.
Organic Broccoli Florets: Fresh or frozen will do! If you don’t care for broccoli swap for cauliflower florets!
Organic Carrots: Shredded or cut into matchsticks preferably.
Organic Red Cabbage: For some extra vibrancy and vitamins.
Organic Raw Almonds: Chopped up for a bit of healthy fat crunch.
Organic Greens: For the base! Spinach, arugula, kale, or any greens that you have on hand will pair deliciously!
Organic Green Goddess Ranch Dressing: The star of this recipe, so don’t skip! Unlike the traditional, mine is created with coconut yogurt to add some plant-based tanginess.

How To Make

Roasted Sweet Potatoes & Broccoli. Preheat the oven to 425 degrees F. On one side of a lined baking sheet, add the sweet potatoes and on the other side, add the broccoli. Toss with the given ingredients on the recipe card. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
Green Goddess Ranch Dressing. Add all of the ingredients to a high speed blender. Blend until smooth and creamy.
Assemble. Divide a large handful of greens between bowls, then top with roasted vegetables, fresh vegetables, chickpeas, and chopped almonds. Serve with the green goddess ranch dressing. Enjoy!

Tips for Making this Sweetgreen-Inspired Recipe Perfectly

Baking: Flip the sweet potatoes and broccoli halfway while roasting. This ensures that everything gets baked to perfection.
Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brands are The Coconut Cult, Cocoyo, and Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy.
Organic Vegetables: Feel free to customize according to what you have on hand!

Storing & Reheating

As mentioned above, this Sweetgreen-inspired recipe is perfect for leftovers & meal prep! Just be sure to let the ingredients cool completely before transferring to an air-tight glass container.

Fridge Storage. Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days.

Reheating. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes and broccoli to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining toppings and the dressing.

Sweetgreen-inspired salad recipe in a bowl with a broccoli, sweet potatoes, chopped almonds, carrots, cabbage, chickpeas, and a fork. Sitting on a cutting board.

More Vegan Recipes You’ll Love

If you make this recipe, please leave a review & rating below! I love hearing from you and it helps others learn more about the recipe too. Lastly, if you do make this recipe, don’t forget to tag me on Instagram! Be sure to follow along on Pinterest, Instagram, & TikTok for even more deliciousness & wellness tips!

Xoxo.

Christin.

Copycat Sweetgreen Super Green Goddess Salad

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Author: Christin Gillespie
Prep Time: 10
Cook Time: 25
Total Time: 35
Yield: 4 1x
Category: Salad
Method: Oven
Cuisine: American
Diet: Vegan

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Description

Ingredients

Scale

Always opt for organic ingredients.

SWEET POTATOES

1 large sweet potato, chopped
Sea salt & black pepper, to taste
2 tsp avocado oil

SPICY BROCCOLI

2 cups broccoli florets
½ tsp garlic powder
½ tsp red chili flakes
Sea salt & black pepper, to taste
2 tsp avocado oil

GREEN GODDESS RANCH DRESSING

½ cup plain coconut yogurt
2 tbsp red onion
½ tsp garlic powder
¼ cup fresh basil
¼ cup fresh cilantro
¼ cup fresh dill
1 tbsp fresh lemon juice
1 tbsp white wine vinegar
2 tsp hot sauce, optional
Sea salt & black pepper, to taste
Spring water, to thin

SALAD

3 cups mixed greens
½ cup shredded carrots
½ cup shredded red cabbage
1 (15-oz.) can chickpeas, drained
¼ cup raw almonds, chopped

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Instructions

Roasted Sweet Potatoes & Broccoli. Preheat the oven to 425 degrees F. On one side of a lined baking sheet, add the sweet potatoes and on the other side, add the broccoli. Toss with the given ingredients on the recipe card. Transfer to the oven and roast for 20 – 25 minutes, flipping halfway.
Green Goddess Ranch Dressing. Add all of the ingredients to a high speed blender. Blend until smooth and creamy.
Assemble. Divide a large handful of greens between bowls, then top with roasted vegetables, fresh vegetables, chickpeas, and chopped almonds. Serve with the green goddess ranch dressing. Enjoy!

Notes

Baking: Flip the sweet potatoes and broccoli halfway while roasting. This ensures that everything gets baked to perfection.

Organic Coconut Yogurt: Be sure to use a plain flavor. My favorite brands are The Coconut Cult, Cocoyo, and Culina. They are truly about quality, while making the most delicious coconut yogurt ever. The texture is super thick, creamy, & tangy.

Organic Vegetables: Feel free to customize according to what you have on hand!

Storing & Reheating: Transfer the ingredients to separate air-tight glass containers & refrigerate for up to 4 – 5 days. To reheat, preheat the oven to 350 degrees F. Transfer the sweet potatoes and broccoli to an oven-safe bowl. Place in the oven for 10 – 15 minutes, until warmed through. To serve, pair with the remaining toppings and the dressing.