Vegetarian Harvest Bowl (Sweetgreen Copycat)

This vegetarian harvest bowl is very similar to the one at Sweetgreen, but even better! The secret is in the savory spice mix that we add to the roasted sweet potatoes and tofu. It's full of fall flavors like juicy apples, creamy goat cheese, and hearty wild rice, with plant-based tofu for added protein. It's a hearty grain bowl that's sweet & savory with a touch of smokiness from paprika. And the best part is the money you save by making it at home!

This harvest bowl has quite a few components, but if you cook the wild rice and roast the sweet potatoes and tofu ahead of time, all you really have left to do is to make the balsamic dressing and dice the apple.

Like this quinoa bowl and tabbouleh salad, it's a salad that's worth the effort; not only is it MORE flavorful than the Sweetgreen bowl, but it's much cheaper to make at home!

Jump to:

• ⭐️ Why This Harvest Bowl is the Best
• 🍲 About Grain Bowls
• 🍠 Ingredient Notes
• 📝 Variations & Substitutions
• 🔪 How to Make Vegetarian Harvest Bowl
• 👩🏻‍🍳 Expert Tips and Tricks
• 🥗 More Salad Recipes
• Harvest Bowl Recipe

⭐️ Why This Harvest Bowl is the Best

• An excellent meal-prep option for the week
• Loaded with rich umami flavor, a hint of smokiness, and a tangy finish
• Crunchy, creamy, and crisp - so many textures!
• Cheaper than buying it at Sweetgreen
• Healthy vegetarian salad with easy plant-based options

🍲 About Grain Bowls

Grain bowls are one of my favorite things to make AND to eat! There's so much variety, which means there's something for everyone. If you're new to grain bowls, they typically have 3 components:

1. Grains
2. Vegetables
3. Dressing
4. (Added protein is optional)

You can mix and match the 3 ingredient parts, and customize them to your dietary needs, but as long as you have grains, veggies, and dressing, you've got a grain bowl!

🍠 Ingredient Notes

• Wild rice - I love the chewy texture that wild rice adds to this salad, but if you want to make an even more affordable dish (wild rice can be expensive), feel free to substitute another grain like brown rice or farro.
• Extra-firm tofu - Be sure to press and drain your tofu before using.
• Magical spice blend - We use a mixture of garlic powder, smoked paprika, nutritional yeast, salt, and pepper for super umami and slightly smoky flavor.
• low-sodium soy sauce or tamari
• Sweet potato - You could also use butternut squash for a similar flavor profile.
• Balsamic vinegar and Dijon mustard - They work in tandem to add a tangy bite to this delicious grain bowl.
• Maple syrup - If you don't have maple syrup on hand, see my list of maple syrup substitutes!
• Honeycrisp or Fuji apple - Be sure to choose a crisp variety of apple, and if you dice it ahead of time, toss it in 1 teaspoon lemon juice to prevent browning.
• Goat cheese - Adds a creamy component with mild flavor.
• Kale - Although it won't taste exactly the same, you can swap the kale for fresh spinach or arugula.
• Toasted almonds - To toast the almonds, place them on a small baking sheet. Transfer to a preheated 350 degree F oven for 10 minutes.

📝 Variations & Substitutions

• Make it vegan. You can either skip the goat cheese, or use your favorite vegan cheese for a plant-based salad.
• Use your favorite grain. I love the chewy texture of wild rice, but any grain will work here. Farro, brown rice, or barley would all be delicious!
• Swap the protein. If you're not a fan of tofu, you can substitute 1 cup of (cooked) white beans, chickpeas, or black beans.

🔪 How to Make Vegetarian Harvest Bowl

For a print-friendly version, see the recipe card below.

Make the Wild Rice

Rinse and drain rice, and cook according to package instructions.

Roast the Tofu and Sweet Potato

Place tofu on a plate between two paper towels. Place a heavy skillet on top of tofu, and press lightly to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.

Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.

While your tofu is draining, cut sweet potato into ¼" half moon slices. Add the sliced sweet potato to a large bowl and drizzle with 1 tablespoon of olive oil. Toss to coat. Next, add 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 1 teaspoon nutritional yeast. Toss sweet potato with the seasoning mixture until well-coated.

Transfer sweet potato to lined baking sheet, leaving space for the tofu.

Slice tofu into 1-inch cubes, and place in the same bowl the sweet potato was in. Add 1 tablespoon of olive oil and toss to coat. Next, add 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon nutritional yeast, and 1 tablespoon soy sauce. Toss tofu with the seasoning mixture until well coated.

Transfer tofu to the lined baking sheet. Roast sweet potato and tofu for 20-25 minutes, until browned and tender.

Make the balsamic dressing

Add the balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk to combine. While continuously whisking, slowly add the olive oil until fully incorporated. Set aside.

Prepare the remaining ingredients

Dice the apple and toss in lemon juice. Set aside. Shred or finely chop the kale.

Assemble Harvest Bowl

Place shredded kale into a a large salad bowl. Add wild rice, tofu, sweet potato, apple, goat cheese, dressing, and toss to combine. Top with toasted almonds. Serve immediately.

👩🏻‍🍳 Expert Tips and Tricks

• Storage: Store the dressing separately if you don't plan to eat the harvest bowl within 2 days. Cover and place your harvest grain bowl in the refrigerator for up to 4 days.
• Plan ahead. Save time by cooking the wild rice and roasting the sweet potatoes and tofu ahead of time.
• The crisper the apple, the better. Think Honeycrisp or Fuji for a crisp and juicy apple.
• To meal-prep individual servings: Place 2 cups of kale, ½ cup of tofu, ½ cup of sweet potato, ½ cup of wild rice, a handful of apple, ¼ cup of goat cheese, and 1 teaspoon of almonds into airtight storage containers. Store the dressing on the side, and dress before serving.

🥗 More Salad Recipes

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