Salads are one of my staple foods. If you know me, you know I am obsessed with SWEETGREEN, an amazing Salad chain. They offer all Organic, local ingredients which makes my heart and my belly super happy. But, salads are like $10/$12 a piece. I made a similar one for SO MUCH CHEAPER. The best part? Not only is it scrumptious, it’s super healthy. And I will argue that it fills you up way more than other salads. Bonus, the hubs and kid are equally obsessed with it.

This is a moc “Harvest Bowl” by SweetGreen…they typically serve it with Chicken and Apples, but I sub tofu and double sweet potato in mine. Here I left out the tofu but feel free to add whatever you heart desires! Also, I usually make enough rice and sweet potato to last a week, so I can have this salad like 3298472894 times.

.:Jessica’s Bomb Harvest Bowl:.


  1. Package of Organic Salad Mix (This one is called Power Up with Baby Kale, Spinach and Spring Mix; SweetGreen uses massaged kale)
  2. Organic Goat Cheese (can sub whatever cheese you want)
  3. Toasted slivered almonds
  4. Sweet Potatoes (3 organic ones)- you will need olive oil, balsamic vinegar, pink salt and pepper for preparing these.
  5. Wild Rice (I use Lunberg, check it out here)
  6. Organic Balsamic Vinaigrette (I used Annie’s recently because I was on a time crunch but I’ll will post about my bomb homemade recipe soon!)
  7. Balsamic Glaze/Drizzle


  1. Heat rice according to directions (I put mine in a rice cooker!)
  2. Heat oven to 400 degrees Fahrenheit, line large cookie sheet with aluminum foil, shiny side up
  3. Cut up sweet potato into cubes
  4. Place on cookie sheet, drizzle with olive oil, balsamic vinegar, and pink salt and pepper
  5. Cook for 20 minutes before taking out and flipping over, cooking for another 20 minutes
  6. Toast almonds if you want (this is so easy you just heat a pan and place the almonds in there until they smell aromatic, I like to stir frequently to not burn them, this usually takes about 2-3 minutes)
  7. Prepare large bowl with salad–I eat about half a package of salad so I can get tons of greens in me but use however much you want
  8. When the rice is ready, take about 1/2 cup or more and dump into bowl. (yes hot, cold mix is so good!)
  9. When the sweet potatoes are ready take 3+ tablespoons and put into bowl
  10. Add as much goat cheese as you’d like, I prefer about a tablespoon
  11. Finish with toasted almonds and dressing (don’t overdress!)
  12. Mix it up in the bowl, add pepper and pink salt to desired taste
  13. Put into your serving bowl and top with balsamic glaze
  14. Enjoy!

I hope this step by step recipe will help you meal plan throughout the week. It is so easy to make the rice, toasted almonds and sweet potatoes ahead and just throw all the other ingredients into a bowl and have a meal ready. Other ideas would be to blacken salmon and add on top for a yummy dinner (I gave up fish shortly after pregnancy so I will share ideas with you but most likely not cook them!)

Here’s to a healthy and happy you!


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