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Easy Copycat Sweetgreen Harvest Bowl Recipe with Roasted Sweet Potato Perfect for Fall Meals

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A wholesome and satisfying fall-inspired salad bowl featuring caramelized roasted sweet potatoes, kale, quinoa, dried cranberries, toasted nuts, and a maple-Dijon dressing. Perfect for busy weeknights and customizable for various dietary needs.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and diced into 1-inch cubes
  • 2 tablespoons extra virgin olive oil
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 4 cups chopped kale (stems removed, leaves torn)
  • 1 cup cooked quinoa (optional)
  • ½ cup dried cranberries (unsweetened if possible)
  • ½ cup roasted pecans or walnuts, roughly chopped (toasted)
  • ½ cup crumbled feta cheese (optional)
  • 3 tablespoons extra virgin olive oil (for dressing)
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • Salt and pepper, to taste

Instructions

  1. Preheat your oven to 425°F (220°C).
  2. Toss diced sweet potatoes with olive oil, smoked paprika, salt, and pepper on a baking sheet. Spread in a single layer.
  3. Roast sweet potatoes for 25-30 minutes, flipping halfway through, until tender inside and crisp outside.
  4. Wash, dry, and chop kale into bite-sized pieces. Place in a large bowl and massage gently with a pinch of salt for about 2 minutes until tender.
  5. Cook quinoa according to package instructions (1 part quinoa to 2 parts water, simmer about 15 minutes). Fluff and let cool slightly.
  6. Whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl until smooth.
  7. Add cooked quinoa, dried cranberries, toasted nuts, and crumbled feta to the kale. Toss gently to combine.
  8. Add warm roasted sweet potatoes on top or fold into the salad.
  9. Drizzle dressing over the bowl and toss lightly to coat evenly. Serve immediately.

Notes

Roast sweet potatoes in a single layer and flip halfway for even caramelization. Massage kale with salt to soften and reduce bitterness. Toast nuts lightly before adding for enhanced flavor. Dressing can be adjusted to taste. Quinoa can be cooked in an Instant Pot to save time. For dairy-free, omit feta and add toasted pumpkin seeds.

Nutrition

Keywords: Sweetgreen Harvest Bowl, roasted sweet potato, kale salad, quinoa bowl, fall recipe, healthy salad, maple Dijon dressing, vegetarian, gluten-free

Find it online: https://prismtaste.com/easy-copycat-sweetgreen-harvest-bowl-recipe-with-roasted-sweet-potato-perfect-for-fall-meals/