Sweetgreen-Inspired Vegan Autumn Harvest Bowl

This Sweetgreen-Inspired Vegan Autumn Harvest Bowl is a healthy creation that can be enjoyed at the comfort of your own home. Hearty sweet potatoes, crispy chickpeas, roasted brussel sprouts, authentic wild rice, Honeycrisp apples, chopped almonds, and massaged kale, all get paired perfectly with a balsamic vinaigrette. Enjoy this copycat Sweetgreen recipe all season long for an easy weeknight dinner or meal prep option! 

I’ve been seeing all over my social media feed Sweetgreen harvest bowl recipes & I thought it was about time that I created a healthy vegan version.

While we’re swapping the chicken for some crispy chickpeas, everything else from the original version remains the same.

Sweetgreen at the comfort of your own home is the best, especially if you’re not near a location or you just don’t want to leave your home, because it’s cold out. Either way, you’ll be satisfied after enjoying this Sweetgreen-Inspired Vegan Autumn Harvest Bowl!

Why You’ll Love This Copycat Sweetgreen Recipe

• Full of Flavor & Loaded with Nutrition: Fiber-rich, protein-packed, healthy-fats filled, and so much more. This Sweetgreen-Inspired Vegan Autumn Harvest Bowl recipe has it all.
• Healthy Food Chain Worthy: This creation is more delicious & wholesome than the real deal. 
• Great for Meal Prep: This copycat Sweetgreen bowl stores well in the fridge, making it a great recipe to meal prep for quick dinners throughout the week.

Ingredients

• Organic Chickpeas: Roasted to perfection to provide that nice crunch, as well as plant protein + fiber.
• Organic Wild Rice: One of the main ingredients in this recipe. To be clear, wild rice is not the same as wild rice blend. Wild rice is in fact not rice at all. It’s a species of grass that produces edible seeds resembling rice. I highly recommend using traditional wild rice versus the blend, as it is an abundant source of magnesium, protein, and fiber.  
• Organic Sweet Potato: For this recipe I used organic garnet sweet potato, for the pop of color and boost of nutrition. However, any sweet potato works in this recipe. I personally leave the skin on, because it adds extra fiber! Just be sure to scrub them well before chopping. 
• Organic Brussel Sprouts: If you don’t have organic brussel sprouts, organic broccoli would be a great substitute.
• Organic Greens: Any kind of greens that you have on hand will work, but I used kale.
• Organic Balsamic Dressing: A combination of olive oil, balsamic vinegar, dijon mustard, minced garlic, sea salt, & black pepper, are whisked together to drizzle over our harvest bowl.
• Organic Raw Almonds: Chopped up for a bit of healthy fat crunch. If you’re feeling fancy, you can roast them too!
• Organic Apple: I used Honeycrisp, because it’s my favorite, but any type will work!

How To Make

1. Wild Rice. Prepare wild rice as package instructions.
2. Crispy Chickpeas & Roasted Vegetables. Preheat the oven to 425 degrees F. On a baking sheet, add the chickpeas, diced sweet potatoes, & brussel sprouts. Toss in the oil and seasonings. Transfer to the oven and roast for 20 – 25, flip halfway through.
3. Kale. Add the washed and chopped kale to a large mixing bowl along with a healthy pinch of sea salt. Using your clean hands, massage for 1 – 2 minutes to soften the kale.
4. Balsamic Vinaigrette. In a mixing bowl, combine the dressing ingredients and whisk to combine. 
5. Serve. Divide greens, wild rice, chickpeas, and roasted vegetables between bowls. Top the chopped apple, roasted almonds, and dressing. Enjoy!

Tips for Making this Sweetgreen Bowl Recipe Perfectly

• Organic Wild Rice: This recipe calls for actual wild rice. I know it’s on the expensive side. I do not recommend using brown rice, white rice, or wild rice blend, which is just white or brown rice with a few flecks of wild rice. Use authentic wild rice for this recipe. 
• Soak Rice: This is completely optional, but I prefer to soak the rice for several hours. This shortens the cooking time by half.
• Organic Substitutes: Use your favorite type of greens, swap the brussel sprouts for broccoli, and incorporate your favorite type of apple. It’s truly versatile based on preferences!
• Baking: Be sure to flip the chickpeas and vegetables halfway while roasting, as this ensures even baking. 

Storing & Reheating

This Sweetgreen-Inspired Vegan Autumn Harvest Bowl is the perfect healthy recipe for leftovers & meal prep! 

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

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

More Healthy Vegan Recipes You’ll Love

• Chickpea & Wild Rice Buddha Bowl
• Copycat Sweetgreen Shroomami Bowl
• Hot Honey Cauliflower Bowl
• Cava-Inspired Vegan Falafel Bowl
• Copycat Erewhon Kale White Bean Salad
• Chipotle-Inspired Vegan Burrito Bowl
• Copycat Café Gratitude I Am Loving

Sharing Is Caring!

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.

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