DIY Sweetgreen harvest bowl recipes come alive when made with thoughtfully chosen fresh ingredients and layers of bold, inviting flavors. This copycat version captures the essence of the beloved restaurant classic by spotlighting vibrant seasonal vegetables, toasted pecans, and the irresistible warmth of roasted sweet potatoes. As you embark on creating this dish,the magic truly begins in the kitchen with the careful selection of crisp,farm-fresh produce and crafting a luscious Maple-Dijon dressing that ties every element together with a delightful tang and subtle sweetness.
Prep and Cook Time
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
Yield
Serves 4 hearty portions
Difficulty level
easy – perfect for weekday meals or weekend gatherings
Ingredients
- 2 medium sweet potatoes, peeled and cubed into 1-inch pieces
- 2 tablespoons olive oil, divided
- Salt and freshly ground black pepper, to taste
- 4 cups mixed greens (baby kale, spinach, and arugula work beautifully)
- ½ cup toasted pecans, roughly chopped
- ¼ cup dried cranberries (optional, for a sweet note)
- ½ cup cooked quinoa (cooled)
- 1 small apple, thinly sliced (Gala or Honeycrisp preferred)
- For the Maple-Dijon Dressing:
- 3 tablespoons pure maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- ⅓ cup extra virgin olive oil
- 1 teaspoon lemon juice
- Salt and pepper, to taste
Instructions
- Roast the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the cubed sweet potatoes with 1 tablespoon olive oil, salt, and black pepper.Spread them in a single layer on a parchment-lined baking sheet. Roast for 25-30 minutes, turning halfway, until golden and tender.
- Toast the Pecans: While the sweet potatoes roast, heat a dry skillet over medium heat.Add pecans and toast for 3-5 minutes, stirring frequently to avoid burning. Remove from heat and roughly chop once cooled.
- Prepare the Dressing: In a small bowl or jar, whisk together maple syrup, Dijon mustard, apple cider vinegar, lemon juice, and salt & pepper. drizzle in olive oil slowly while whisking constantly until the dressing emulsifies and thickens.
- Assemble the Bowl: Start with a generous bed of mixed greens,sprinkle cooked quinoa evenly,then layer roasted sweet potatoes,apple slices,dried cranberries,and toasted pecans. Drizzle the Maple-dijon dressing over the bowl just before serving.
- Add Final Touches: For an added crunch and a burst of freshness, garnish with thinly sliced scallions or a sprinkle of goat cheese if desired.
Tips for Customizing Your Bowl to Suit every taste and Dietary Need
The beauty of this DIY Sweetgreen Harvest Bowl lies in its versatility. Feel free to swap quinoa for brown rice or farro for a nuttier grain option. For a vegan version, omit any cheese additions and ensure your dressing ingredients are plant-based. Swap pecans for walnuts or roasted pumpkin seeds if allergies are a concern. To boost plant protein, add a scoop of chickpeas or your favorite cooked lentils. For a refreshing twist, try substituting dried cranberries with pomegranate seeds for jewel-like bursts of tanginess.
Chef’s Notes
- Sweet Potato Tips: Evenly sized cubes ensure uniform roasting and caramelization.
- Dressing Storage: This Maple-Dijon dressing can be made in advance and refrigerated for up to 5 days. Bring it to room temperature and whisk again before using.
- Greens Selection: Choose tender leaves to avoid overpowering bitterness; baby kale provides a perfect balance of texture and flavor.
- Make It Ahead: Roast sweet potatoes and toast pecans the day before to save time.
Serving Suggestions
Serve your harvest bowl slightly warm or at room temperature for the best balance of flavors.Pair it with a slice of crusty artisan bread or a light soup for a well-rounded meal. Garnish with fresh herbs like parsley or thyme to add vibrancy. A side of crisp apple slices complements the maple notes beautifully.
| Nutrient | per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 9 g |
| Carbohydrates | 55 g |
| Fat | 16 g |
For more inspiration on wholesome bowls, check out our Quinoa and Roasted Vegetable Bowl or learn about the powerful nutrition benefits of sweet potatoes on The British Nutrition Foundation.
Q&A
Q&A: DIY Sweetgreen Harvest Bowl – Fresh & Flavorful copycat recipe
Q1: What makes the Sweetgreen Harvest Bowl so popular?
A1: The Sweetgreen Harvest Bowl is celebrated for its vibrant balance of textures and flavors-crisp greens,roasted seasonal veggies,chewy grains,crunchy nuts,and a tangy maple tahini dressing. It’s a wholesome blend that feels both comforting and fresh, making it a perfect go-to for a nutritious meal.
Q2: Can I recreate the Harvest Bowl at home without fancy ingredients?
A2: Absolutely! The beauty of this recipe lies in its simplicity and adaptability. Common kitchen staples like kale, sweet potatoes, apples, quinoa, goat cheese, and candied pecans can bring the bowl to life.With a few fresh produce picks and pantry essentials, you can assemble a bowl that rivals the Sweetgreen original.
Q3: How do I achieve the perfect roasted sweetness in the veggies?
A3: Roasting is key! Toss your cubed sweet potatoes (and any other root veggies you like) with olive oil,salt,pepper,and a pinch of cinnamon or smoked paprika for warmth. Roast at 400°F (200°C) until they’re tender and caramelized-usually around 25-30 minutes. This brings out a rich sweetness that contrasts beautifully with the crisp greens.
Q4: Is ther a way to make the mapley dressing vegan?
A4: Definitely! Sweetgreen’s dressing is naturally plant-based, relying on ingredients like maple syrup, tahini, apple cider vinegar, Dijon mustard, and olive oil. Simply mix thes for a creamy, tangy drizzle without any dairy or animal products involved.
Q5: What greens work best in this bowl?
A5: Kale is the classic choice for its sturdy texture and earthy flavor, but you can mix in baby spinach or arugula for added freshness and variety. Just massage the kale lightly with a bit of lemon juice or olive oil to soften it and make it easier to eat.
Q6: Can I prep this bowl in advance?
A6: Yes! Roast your veggies and cook your grains ahead of time to save assembly day. store them separately in airtight containers. Just wait to add your fresh greens and dressing so everything stays crisp and vibrant when you’re ready to eat.
Q7: What can I substitute if I don’t have goat cheese or pecans?
A7: For goat cheese, consider feta, or a soft vegan cheese if you prefer dairy-free.If pecans aren’t on hand, toasted walnuts or almonds add a similar crunch and nutty depth.
Q8: How can I customize the Harvest Bowl to suit my taste?
A8: The Harvest Bowl is highly versatile! Swap quinoa for brown rice or farro, add roasted beets or Brussels sprouts, or toss in dried cranberries for a tangy sweetness. The key is balancing sweet, savory, creamy, and crunchy elements.
Q9: Is this recipe suitable for meal prep lunches?
A9: Perfectly! The Harvest Bowl stores beautifully when components are kept separate. Just pack your grains and roasted veggies in one container, greens in another, and dressing in a small vial. Combine when it’s lunchtime for a fresh, hearty meal.
Q10: what’s the secret to nailing the flavor of the original Sweetgreen Harvest Bowl at home?
A10: it’s all about layering textures and balancing flavors-roasted sweet potatoes to bring earthiness and caramelized sweetness, crisp kale for a peppery bite, creamy cheese for tang, crunchy nuts for richness, and the signature maple tahini dressing to tie it all together with a touch of sweet acidity. When combined thoughtfully, they create that iconic Harvest Bowl experience right in your kitchen!
In Retrospect
Whipping up your own Sweetgreen Harvest Bowl at home proves that fresh, vibrant, and wholesome meals don’t have to come from a restaurant to taste remarkable. This DIY copycat recipe not only brings the garden’s bounty to your plate but also empowers you to customize every bite to your liking.From the crisp greens to the sweet roasted components and tangy dressing,each element sings in harmony-making healthy eating feel effortless and exciting. So next time hunger strikes, channel your inner chef and savor the satisfaction of a bowl crafted by your own hands, bursting with flavor and goodness. Happy harvesting!
Bountiful Autumn Harvest Grain Bowl: A Seasonal Delight
Bountiful Autumn Harvest Grain Bowl: A Seasonal Delight celebrates the essence of fall with a warming assembly of hearty grains, roasted vegetables, and soul-soothing spices. Inspired by cozy harvest traditions and the vibrant colors of autumn’s bounty, this dish invites you to embrace the season’s flavors while nourishing your body with balanced textures and nutrients. Its rustic charm and wholesome ingredients make it a versatile staple for any autumnal meal.
Prep and Cook Time
- Planning: 20 minutes
- Cooking: 40 minutes
- Total Time: 1 hour
Yield
Serves 4 generous portions
Difficulty Level
Easy to Medium – perfect for home cooks looking to elevate seasonal eating
Ingredients
- 1 cup quinoa, rinsed
- 1 cup farro, soaked overnight
- 3 cups vegetable broth (for cooking grains)
- 2 cups butternut squash, peeled and cubed
- 1 cup Brussels sprouts, halved
- 1 large carrot, sliced into thin rounds
- 1 tbsp olive oil
- Salt and freshly ground black pepper, to taste
- 1 tsp smoked paprika
- 1 tsp ground cinnamon
- 1/2 tsp ground cumin
- 1/4 tsp ground nutmeg
- 1/4 cup pumpkin seeds, toasted
- 1/4 cup dried cranberries (optional)
- 2 cups kale, chopped and stems removed
- 1 small red onion, thinly sliced
- For the dressing:
- 1/4 cup extra virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- Salt and pepper, to taste
Instructions
- prepare the grains: In a medium pot, combine the rinsed quinoa and soaked farro with vegetable broth. Bring to a gentle boil, then reduce heat. Simmer until grains are tender and liquid absorbed (about 15 minutes for quinoa, 20-25 minutes for farro). Fluff with a fork and set aside.
- Roast the vegetables: Preheat oven to 400°F (200°C). On a lined baking sheet, toss butternut squash, Brussels sprouts, and carrot slices with olive oil, smoked paprika, ground cinnamon, cumin, nutmeg, salt, and pepper. Spread evenly. Roast for 25-30 minutes until golden and tender,tossing halfway through for even cooking.
- Wilt the kale and caramelize onion: Heat a skillet over medium heat with a drizzle of olive oil. Add sliced onion and sauté until translucent and slightly golden, about 7 minutes. Add kale and cook until just wilted,another 3-4 minutes. Season lightly with salt.
- Make the dressing: In a jar or small bowl, whisk olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
- Assemble the grain bowl: In large bowls, start with a base of mixed quinoa and farro. Layer with warm roasted vegetables, sautéed kale and onions, dried cranberries, and toasted pumpkin seeds.
- Drizzle dressing generously: Add the prepared dressing just before serving, tossing lightly to coat all the ingredients.
- Garnish and serve: Finish with an extra sprinkle of pumpkin seeds and a few fresh kale leaves or a twist of black pepper for visual appeal and added crunch.
Tips for Success
- Grain variations: Swap farro for barley or freekeh if you desire a different texture or flavor profile.
- Make-ahead magic: Roast vegetables and cook grains a day ahead. Store separately in airtight containers and reheat gently to maintain optimal texture.
- Boost nutrition: Add a handful of toasted walnuts or sliced avocado for extra healthy fats.
- Flavor balancing: Adjust the sweetness in the dressing with more or less maple syrup to suit your palate.
- Vegetable prep tip: Peel butternut squash with a sharp vegetable peeler for ease and to keep uniform cubes.
Serving Suggestions
This warm and filling bowl shines on its own as a wholesome lunch or dinner. For a heartier meal,pair with crusty whole-grain bread or a side of roasted garlic hummus. Garnish with fresh herbs such as parsley or thyme to add a burst of color and freshness. A squeeze of fresh lemon or a dollop of plain plant-based yogurt can elevate the dish further by cutting through the warmth with shining, creamy notes.
Nutrition Facts per Serving
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15 g |
| Carbohydrates | 58 g |
| Fat | 14 g |
For those who are eager to explore more wholesome autumn dishes, check out our Roasted Fall Vegetable Salad. To deepen your understanding of ancient grains like farro and quinoa, the World’s Healthiest Foods resource offers extensive insights.
Q&A
Q&A: Bountiful Autumn Harvest Grain Bowl – A Seasonal Delight
Q1: What makes the Bountiful Autumn Harvest Grain Bowl a perfect seasonal dish?
A1: This grain bowl celebrates the vibrant flavors and textures of autumn’s best produce,weaving together hearty grains,roasted vegetables,and warming spices. It’s a dish that embraces the cozy, comforting spirit of fall while delivering nourishing, colorful bites.
Q2: Which grains are ideal for building the base of this harvest bowl?
A2: Ancient grains like farro, quinoa, barley, or brown rice are excellent choices. They provide a chewy, nutty foundation that complements the earthy sweetness of roasted squash or root vegetables beautifully.
Q3: What seasonal veggies bring this dish to life?
A3: Think roasted butternut squash, sweet potatoes, Brussels sprouts, beets, and crisp apples or pears. These ingredients not only add a burst of color but also offer a harmony of sweet, savory, and earthy notes essential to autumn’s flavor profile.
Q4: How can one add protein while keeping the dish wholesome and plant-forward?
A4: Pulses like chickpeas or lentils, toasted pumpkin seeds, or a scoop of creamy hummus work wonderfully.They enhance the bowl’s texture and nutrition without overpowering the natural fall flavors.
Q5: What role do herbs and spices play in the Autumn Harvest Grain Bowl?
A5: Warm spices like cinnamon, nutmeg, smoked paprika, or a hint of cumin bring depth and warmth. Fresh herbs such as thyme, sage, or rosemary lend aromatic freshness, elevating the bowl into a truly seasonal feast.
Q6: Are there any ideal dressings to tie all the ingredients together?
A6: A tangy maple-dijon vinaigrette adds a perfect balance of sweetness and acidity, while a tahini-based dressing can introduce a creamy, nutty layer that complements the roasted veggies and grains.
Q7: How can one customize the bowl for different dietary preferences?
A7: This bowl is naturally flexible-swap any grain for gluten-free options, add roasted tofu or tempeh for extra protein, or keep it light with just fresh greens and seeds. The key is celebrating the harvest bounty while catering to your taste and needs.
Q8: What makes the Bountiful Autumn Harvest Grain Bowl both nutritious and satisfying?
A8: The combination of high-fiber grains, vitamin-rich vegetables, plant proteins, and healthy fats creates a balanced meal that fuels the body and delights the senses-a true homage to autumn’s wholesome gifts.
Q9: Can this grain bowl be prepared ahead for easy meals?
A9: Absolutely! Grains and roasted vegetables keep well in the fridge, allowing you to assemble bowls quickly throughout the week. Just add fresh toppings and dressing when ready to serve for peak flavor and texture.
Q10: What’s one creative twist to try with the Autumn Harvest Grain Bowl?
A10: Sprinkle in some pomegranate seeds or dried cranberries for a pop of tart sweetness, or add a dollop of apple butter for an unexpected, luscious accent that ties the seasonal ingredients together beautifully.
The Conclusion
As the crisp air settles in and leaves turn their golden hues, the Bountiful Autumn Harvest Grain Bowl invites you to savor the season’s finest offerings in every vibrant bite. This harmonious blend of wholesome grains,roasted vegetables,and warm spices not only celebrates autumn’s abundance but also nourishes both body and soul. Whether you’re seeking a hearty lunch or a comforting dinner, this seasonal delight transforms simple ingredients into a feast that honors nature’s generous harvest. Embrace the flavors of fall and let your kitchen become a celebration of the season’s richness,one grain bowl at a time.
Winter harvest bowl recipes frequently enough capture the essence of the seasonS bounty, and this vibrant kale and roasted squash creation is no exception. Combining the earthy robustness of kale with the sweet, caramelized depth of roasted squash, this dish embodies the perfect harmony of winter greens and root vegetables. The winter Harvest Bowl: Nourish with Kale & Roasted Squash not only celebrates rich flavors but is also a nutritional powerhouse, full of vitamins and comforting textures that make it a go-to during colder months.
Prep and Cook Time
- Readiness: 20 minutes
- Cooking: 35 minutes
- Total Time: 55 minutes
Yield
Serves 4 hearty portions
Difficulty Level
Easy to Medium - ideal for weekday dinners or meal prep
Ingredients
- 1 medium butternut squash, peeled, seeded, and cut into 1-inch cubes
- 1 bunch of kale, stems removed, leaves roughly chopped (about 6 cups)
- 2 tablespoons olive oil, divided
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 1 cup cooked quinoa (optional for added protein and texture)
- ½ cup toasted pepitas (pumpkin seeds) for crunch
- 1 small red onion, thinly sliced
- 2 cloves garlic, minced
- Juice of 1 lemon
- 2 tablespoons tahini
- 1 teaspoon maple syrup
- Water, as needed to thin the dressing
Instructions
- Preheat your oven to 425°F (220°C). Toss the butternut squash cubes with 1 tablespoon olive oil,smoked paprika,cumin,salt,and pepper. Arrange in a single layer on a baking sheet. Roast for 25-30 minutes,turning halfway through,until tender and caramelized on the edges.
- while the squash roasts, prepare the kale. In a large skillet,heat the remaining 1 tablespoon olive oil over medium heat. Add the minced garlic and sliced red onion, sautéing until fragrant and softened, about 3 minutes.
- Add the chopped kale to the skillet. Sauté until it wilts but retains a vibrant green color, approximately 5 minutes.Season with salt and pepper to taste. Remove from heat.
- Prepare the dressing. In a small bowl, whisk together tahini, lemon juice, maple syrup, and a pinch of salt. Slowly add water, a tablespoon at a time, until the dressing reaches a smooth, pourable consistency.
- Assemble the Winter Harvest Bowl. In serving bowls, layer the cooked quinoa (if using), sautéed kale and onions, and roasted squash. Drizzle generously with the tahini-lemon dressing.
- Top with toasted pepitas for a satisfying crunch and an extra nutritional boost.
- For an optional fresh burst, garnish with chopped fresh parsley or a sprinkle of chili flakes for subtle warmth.
Tips for Success
- Squash Selection: Butternut squash lends sweetness and creaminess, but feel free to experiment with delicata or kabocha for different textures and flavors.
- Massaging Kale: To soften raw kale rather of sautéing, massage it with a pinch of salt and a bit of olive oil until tender and darker in color-grate if you prefer a fresher bite.
- make-Ahead: Roast the squash and prepare the dressing up to 2 days in advance. Store separately in airtight containers and assemble just before serving.
- dressing Variations: Swap tahini for Greek yogurt or avocado for creamier textures and different flavor profiles.
- Protein Boost: Add roasted chickpeas or grilled chicken (if desired) for an extra hearty meal.
Serving suggestions
Present this bowl as a centerpiece for a wholesome winter meal. Serve warm or at room temperature paired with crusty whole-grain bread or over a bed of lightly toasted farro for extra chewiness. Garnish with microgreens or a scattering of pomegranate seeds to add vibrant color and a burst of tartness. To round out the flavors, a side of pickled red cabbage or a tangy apple slaw brightens and balances the rich, earthy squash and hearty kale perfectly.
| Nutrient | Per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 8 g |
| Carbohydrates | 38 g |
| Fat | 12 g |
Curious to explore more nutrient-dense meals? Check out our Seasonal Veggie Quinoa Bowl recipe and embrace nature’s gifts year-round.
For more insights on winter greens and their health benefits, visit the USDA’s vegetables Guide.
Q&A
Q&A: Winter Harvest Bowl – Nourish with Kale & Roasted Squash
Q1: What makes the Winter Harvest Bowl a perfect dish for colder months?
A1: The Winter Harvest Bowl is a celebration of seasonal produce that thrives in cooler weather,like hearty kale and sweet roasted squash. These ingredients are rich in nutrients and comforting flavors, offering warmth, vibrancy, and a boost of energy when days are shorter and cravings lean toward nourishing, wholesome meals.
Q2: Why use kale and roasted squash together?
A2: Kale provides a robust, slightly peppery green that’s packed with vitamins A, C, and K, while roasted squash adds a natural sweetness and creamy texture. Together, they create a dazzling balance of hearty and tender, savory and sweet – a flavor and texture harmony that feels both grounding and uplifting.
Q3: How do you prepare the kale to keep it from being too bitter or tough?
A3: Massaging kale with a touch of olive oil and a pinch of salt before cooking or serving softens its fibrous leaves, reducing bitterness and making it more tender. This simple step transforms kale into a silky, delicious green that’s easy to enjoy in any winter bowl.
Q4: What varieties of squash work best in this dish?
A4: Butternut, acorn, and kabocha squash are all excellent choices. Their dense, sweet flesh caramelizes beautifully when roasted, developing deep, comforting flavors that complement the kale’s earthy notes.
Q5: Beyond kale and squash, what other elements enhance the Winter Harvest Bowl?
A5: Toasted seeds (like pumpkin or sunflower), grains such as quinoa or farro, and a tangy dressing with lemon or apple cider vinegar add layers of texture and bright, acidic contrast. Roasted root vegetables, dried cranberries, or chopped nuts can also add delightful complexity and seasonal flair.
Q6: how can this bowl support winter wellness?
A6: Loaded with antioxidants, fiber, and essential vitamins, the Winter Harvest Bowl strengthens the immune system and aids digestion. The natural sugars in roasted squash provide slow-releasing energy, while kale’s phytonutrients help combat inflammation and keep you feeling vibrant through chilly days.
Q7: Can this bowl be enjoyed warm or cold?
A7: Absolutely! It’s versatile. Serve it warm straight from the oven for cozy comfort, or chilled as a hearty salad lunch. Both ways highlight the fresh, seasonal flavors and provide satisfying nourishment.
Q8: What’s a simple,flavorful dressing to pair with this bowl?
A8: A bright maple mustard vinaigrette – a blend of maple syrup,Dijon mustard,apple cider vinegar,and olive oil – delicately balances sweet,tangy,and savory notes,tying all the ingredients together beautifully.
Q9: Is the Winter Harvest Bowl suitable for special diets?
A9: Yes! It’s naturally vegan, gluten-free (when paired with gluten-free grains), and packed with whole foods, making it a terrific option for plant-based diners or anyone seeking nutrient-dense, clean eating during the winter season.
Q10: What’s the best way to store leftovers?
A10: Store components separately when possible (greens in one container, roasted squash in another) to keep textures fresh. They’ll keep well in the fridge for up to 3 days, and make quick, wholesome meals for busy midweek lunches or dinners. Reheat the roasted elements gently to maintain their delicious flavor and texture.
To Conclude
As the chilly winds of winter blow outside, the warmth and vibrant colors of a Winter Harvest Bowl bring both comfort and vitality to your table. Packed with nutrient-rich kale and the sweet, caramelized goodness of roasted squash, this bowl isn’t just a meal-it’s a celebration of the season’s best offerings. Embracing these hearty, wholesome ingredients not only nourishes your body but also connects you to nature’s winter bounty.So next time the cold calls for something cozy yet invigorating, remember: a Winter Harvest Bowl is more than food-it’s a delicious reminder that even in the depths of winter, nourishment and flavor thrive.
