Are you a fan of the healthy and delicious salads from Sweetgreen? Do you find yourself craving their unique flavor combinations and fresh ingredients, but don’t have one near you or want to make them at home? Look no further! We’ve got 18 mouth-watering Sweetgreen copycat recipes that you can easily recreate in your own kitchen. From classic favorites like the Harvest Bowl with Roasted Chicken and Sweet Potatoes, to innovative twists like the Spicy Cashew Dressing Kale Salad, we’ve got a recipe for every palate. Whether you’re looking for a quick lunch or a healthy dinner option, these copycat recipes will satisfy your cravings and inspire you to get creative in the kitchen.
Harvest Bowl with Roasted Chicken and Sweet Potatoes
A hearty and comforting bowl filled with the warm flavors of roasted chicken and sweet potatoes, perfect for a cozy evening meal. This recipe is a simple yet satisfying way to enjoy the best of autumn’s harvest.
Ingredients:
– 1 whole chicken (3-4 lbs), rinsed and patted dry
– 2 large sweet potatoes, peeled and cubed
– 2 tbsp olive oil
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1/4 cup chopped fresh herbs (such as parsley or cilantro)
– 2 cups cooked brown rice
– 1 cup roasted vegetables (such as broccoli, carrots, or Brussels sprouts)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a small bowl, mix together olive oil, thyme, salt, and pepper.
3. Rub the mixture all over the chicken, then place it in a roasting pan.
4. Roast the chicken for about 45-50 minutes or until cooked through.
5. Toss sweet potatoes with remaining olive oil, salt, and pepper. Spread on a baking sheet and roast for about 20-25 minutes or until tender.
6. Assemble bowls by placing roasted chicken on top of brown rice, adding roasted sweet potatoes and vegetables.
Cooking Time: Approximately 1 hour and 15 minutes.
Kale Caesar Salad with Parmesan Crisps
Elevate your salad game with this vibrant and flavorful Kale Caesar Salad, topped with crispy Parmesan crisps.
Ingredients:
– 2 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup freshly grated Parmesan cheese
– 2 cloves garlic, minced
– 2 tablespoons olive oil
– 2 tablespoons lemon juice
– 1 teaspoon Dijon mustard
– Salt and pepper to taste
– 1/4 cup crumbled Parmesan cheese (for crisps)
– 1/4 cup whole wheat breadcrumbs
Instructions:
1. Preheat oven to 350°F (175°C).
2. In a large bowl, massage kale with olive oil, garlic, lemon juice, Dijon mustard, salt, and pepper until tender.
3. Transfer kale mixture to a baking sheet and bake for 5-7 minutes or until slightly caramelized.
4. Meanwhile, mix crumbled Parmesan cheese and whole wheat breadcrumbs in a small bowl.
5. Sprinkle the Parmesan-breadcrumb mixture on the baked kale and return to the oven for an additional 2-3 minutes or until crisps form.
6. Serve warm, garnished with additional grated Parmesan cheese if desired.
Cooking Time: 15-20 minutes
Spicy Broccoli and Avocado Salad
A refreshing and flavorful salad that combines the crunch of broccoli with the creaminess of avocado, all tied together with a spicy kick. Perfect for a light lunch or as a side dish for your favorite meal.
Ingredients:
– 1 head of broccoli, trimmed into florets
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– Juice of 1 lime
– Salt to taste
Instructions:
1. In a large bowl, combine broccoli florets and set aside.
2. In a separate bowl, whisk together olive oil, lime juice, salt, and chopped jalapeño.
3. Add diced avocado and thinly sliced red onion to the dressing mixture; toss until well combined.
4. Pour the dressing mixture over the broccoli florets and toss to coat.
5. Serve immediately, garnished with additional lime wedges if desired.
Cooking Time: 10-12 minutes
Guacamole Greens with Grilled Chicken
Elevate your salad game with this creamy, savory, and healthy fusion of flavors. This recipe combines the richness of guacamole with the smokiness of grilled chicken, all wrapped up in a bed of crunchy greens.
Ingredients:
– 1 ripe avocado
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 boneless, skinless chicken breast
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt and pepper to taste
– 1 tablespoon lemon juice
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. Season chicken with salt, pepper, and garlic; grill for 5-6 minutes per side or until cooked through.
3. In a separate bowl, mash avocado with lemon juice and a pinch of salt.
4. In a large bowl, combine mixed greens, grilled chicken, and guacamole.
5. Top with crumbled feta cheese (if using) and serve immediately.
Cooking Time: 15-20 minutes
Warm Ancient Grains Bowl with Roasted Vegetables
This recipe is a hearty and flavorful way to enjoy the comforting combination of roasted vegetables and warm ancient grains. Perfect for a chilly evening or a quick lunch, this bowl is packed with nutritious ingredients and easy to customize.
Ingredients:
– 1 cup cooked ancient grain (such as quinoa, farro, or Kamut)
– 2 cups mixed roasted vegetables (such as broccoli, Brussels sprouts, carrots, and sweet potatoes)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: 1/4 cup crumbled feta cheese or chopped fresh herbs (such as parsley or cilantro)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the sliced onion, minced garlic, and mixed roasted vegetables with olive oil, salt, and pepper.
3. Spread on a baking sheet and roast for 25-30 minutes, or until tender and lightly caramelized.
4. In a separate pot, warm the cooked ancient grain according to package instructions.
5. Assemble the bowl by placing the warmed ancient grain at the base, followed by the roasted vegetables and any desired toppings (such as feta cheese or fresh herbs).
6. Serve immediately and enjoy!
Cooking Time: 30-40 minutes
Curry Cauliflower and Chickpea Salad
This vibrant salad combines the comforting warmth of curry with the crunch of fresh cauliflower, creamy chickpeas, and a zesty dressing. Perfect for a quick and easy lunch or dinner.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 can of chickpeas (14 oz), drained and rinsed
– 2 tablespoons of curry powder
– 1 tablespoon of olive oil
– 2 cloves of garlic, minced
– 1/4 cup of freshly squeezed lemon juice
– Salt and pepper to taste
– Chopped fresh cilantro or parsley for garnish (optional)
Instructions:
1. Preheat the oven to 425°F (220°C).
2. Toss the cauliflower florets with 1 tablespoon of olive oil, salt, and pepper on a baking sheet.
3. Roast in the oven for 15-20 minutes, or until tender and lightly browned.
4. In a large bowl, whisk together curry powder, garlic, lemon juice, and remaining 1 tablespoon of olive oil.
5. Add the roasted cauliflower, chickpeas, salt, and pepper to the bowl. Toss until well combined.
6. Serve warm, garnished with chopped cilantro or parsley if desired.
Cooking Time: 20-25 minutes
Blackened Shrimp and Avocado Salad
A flavorful and refreshing salad that combines the boldness of blackened shrimp with the creaminess of avocado, perfect for a quick and delicious meal or as a light lunch.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons olive oil
– 1 teaspoon blackening seasoning (such as Tony’s Creole Seasoning)
– 1 ripe avocado, diced
– 1/2 red onion, thinly sliced
– 1 jalapeño pepper, seeded and finely chopped
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Preheat a skillet or grill pan over medium-high heat.
2. Season the shrimp with blackening seasoning and cook for 2-3 minutes per side, or until pink and cooked through.
3. In a large bowl, combine the diced avocado, red onion, and chopped jalapeño.
4. Add the cooked shrimp to the bowl and toss gently to combine.
5. Squeeze a sliver of lime juice over the salad and season with salt and pepper to taste.
6. Garnish with fresh cilantro leaves and serve immediately.
Cooking Time: 10-12 minutes
Spicy Cashew Dressing Kale Salad
Get ready to elevate your salad game with this spicy and creamy kale salad recipe! This nutritious bowl is packed with curly kale, crunchy cashews, and a zesty dressing that will leave you craving more.
Ingredients:
– 4 cups curly kale, stems removed and discarded, leaves torn into bite-sized pieces
– 1/2 cup raw cashews
– 1/4 cup apple cider vinegar
– 2 tablespoons olive oil
– 1 tablespoon honey
– 1 teaspoon Dijon mustard
– 1/2 teaspoon ground cumin
– 1/4 teaspoon red pepper flakes (adjust to taste)
– Salt and pepper, to taste
Instructions:
1. In a blender or food processor, combine cashews, apple cider vinegar, olive oil, honey, Dijon mustard, cumin, and red pepper flakes. Blend until smooth.
2. In a large bowl, massage the kale leaves with your hands for about 2 minutes to help tenderize them.
3. Pour the dressing over the kale and toss to combine.
4. Season with salt and pepper to taste.
5. Serve immediately.
Cooking Time: None! Just blend and assemble the salad.
Enjoy your spicy and delicious cashew dressing kale salad!
Sweet Potato and Goat Cheese Salad
This autumn-inspired salad combines the natural sweetness of roasted sweet potatoes with the tanginess of crumbly goat cheese, perfect for a light and refreshing side dish or main course.
Ingredients:
– 2 large sweet potatoes
– 1/4 cup olive oil
– Salt and pepper to taste
– 1/2 cup crumbled goat cheese (chèvre)
– 1/4 cup chopped fresh parsley
– 2 tablespoons apple cider vinegar
Instructions:
1. Preheat oven to 425°F (220°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Let the sweet potatoes cool slightly before dicing them into 1-inch cubes.
4. In a large bowl, whisk together olive oil, salt, and pepper.
5. Add the diced sweet potatoes, crumbled goat cheese, and chopped parsley to the bowl. Toss gently to combine.
6. Drizzle with apple cider vinegar and serve warm or at room temperature.
Cooking Time: 50 minutes
Pesto Chicken and Farro Bowl
This flavorful bowl combines juicy chicken, creamy pesto sauce, nutty farro, and roasted vegetables for a nutritious and satisfying meal. Perfect for a quick weeknight dinner or a weekend lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 1/4 cup freshly made pesto sauce (see note)
– 1 cup cooked farro
– 1 cup mixed roasted vegetables (such as broccoli, bell peppers, and carrots)
– Salt and pepper to taste
– Fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Season the chicken with salt and pepper. Bake for 15-20 minutes or until cooked through.
3. In a large bowl, combine farro, roasted vegetables, and pesto sauce. Toss to coat.
4. Slice the cooked chicken into strips and add on top of the farro mixture.
5. Serve immediately and garnish with fresh parsley if desired.
Cooking Time: 25-30 minutes
Buffalo Chicken Salad with Blue Cheese Dressing
Get ready to level up your salad game with this bold and tangy Buffalo Chicken Salad, paired with a creamy Blue Cheese Dressing.
Ingredients:
– 1 lb cooked chicken breast, diced
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup crumbled blue cheese
– 1/4 cup chopped celery
– 1/4 cup chopped red bell pepper
– 1/4 cup Buffalo wing sauce
– 1 tablespoon ranch dressing
– Salt and pepper to taste
Instructions:
1. In a large bowl, combine mixed greens, chicken, blue cheese, celery, and red bell pepper.
2. In a small bowl, whisk together Buffalo wing sauce and ranch dressing until smooth.
3. Pour the dressing over the salad and toss to coat.
4. Season with salt and pepper to taste.
5. Serve immediately and enjoy!
Cooking Time: 10-15 minutes
Hummus Crunch Salad with Tahini Dressing
This refreshing salad combines creamy hummus with crunchy vegetables and a tangy tahini dressing, perfect for a light and satisfying meal or snack. With its medley of textures and flavors, it’s sure to become a new favorite!
Ingredients:
– 1 cup cooked chickpeas
– 2 tablespoons hummus
– 2 cups mixed greens (arugula, spinach, lettuce)
– 1 cup diced cucumber
– 1 cup cherry tomatoes, halved
– 1/4 cup crumbled feta cheese
– 1 tablespoon tahini
– 1 tablespoon lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. In a blender or food processor, combine hummus, chickpeas, and tahini. Blend until smooth.
2. In a large bowl, combine mixed greens, cucumber, cherry tomatoes, and feta cheese.
3. Pour the tahini dressing over the salad and toss to coat.
4. Garnish with fresh parsley or cilantro, if desired.
5. Serve immediately.
Cooking Time: 10 minutes (excluding preparation time)
Mediterranean Quinoa Bowl with Feta and Olives
Elevate your meal game with this flavorful quinoa bowl, packed with the bold flavors of the Mediterranean. Crunchy olives, tangy feta, and a hint of lemon make for a satisfying and nutritious dinner.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup extra-virgin olive oil
– 1 small red onion, thinly sliced
– 1 cup pitted green olives, sliced
– 1/2 cup crumbled feta cheese
– 1 tablespoon freshly squeezed lemon juice
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)
Instructions:
1. Cook quinoa according to package instructions using water or broth.
2. Heat olive oil in a large skillet over medium-high heat. Add sliced onion and cook until translucent, about 3-4 minutes.
3. Add olives to the skillet and cook for an additional minute.
4. Fluff cooked quinoa with a fork. Stir in lemon juice and season with salt and pepper to taste.
5. Combine quinoa mixture with the olive and onion mixture. Top with crumbled feta cheese.
Cooking Time: 20-25 minutes
Roasted Eggplant and Lentil Salad
This vibrant salad combines the natural sweetness of roasted eggplant with the earthy flavor of lentils, all tied together with a tangy dressing. Perfect as a main course or side dish.
Ingredients:
– 2 medium eggplants
– 1 cup brown or green lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons freshly squeezed lemon juice
– 1/4 cup chopped fresh parsley
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cut the eggplants in half lengthwise and place on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle with salt, and roast for 30-35 minutes or until tender.
3. In a large pot, combine lentils and 4 cups water. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender. Drain and rinse.
4. In a separate pan, sauté the onion and garlic until softened. Add cumin and cook for an additional minute.
5. In a large bowl, combine roasted eggplant, cooked lentils, and sautéed onion mixture. Drizzle with lemon juice and toss to combine. Sprinkle with parsley and season with salt and pepper to taste.
Cooking Time: 45-50 minutes
BBQ Chicken and Cheddar Salad
This hearty salad combines the smoky flavor of BBQ chicken with the creamy richness of cheddar cheese, all on a bed of fresh greens. Perfect for a quick weeknight dinner or a potluck gathering.
Ingredients:
– 1 lb boneless, skinless chicken breasts
– 1/4 cup BBQ sauce
– 2 cups mixed greens
– 1 cup shredded cheddar cheese
– 1/2 cup diced red bell pepper
– 1/2 cup diced cucumber
– 1/4 cup crumbled feta cheese (optional)
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat grill or grill pan to medium-high heat. Season chicken with salt and pepper, then brush with BBQ sauce. Grill for 5-7 minutes per side, or until cooked through.
2. In a large bowl, combine mixed greens, shredded cheddar cheese, diced red bell pepper, and diced cucumber.
3. Slice grilled chicken into strips and add to the salad. Top with crumbled feta cheese (if using).
4. Drizzle with olive oil and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Avocado and White Bean Salad with Lemon Vinaigrette
This refreshing salad combines the creaminess of avocado with the nutty flavor of white beans, all tied together with a tangy lemon vinaigrette. Perfect for a light lunch or as a side dish.
Ingredients:
– 3 ripe avocados, diced
– 1 can cannellini beans, drained and rinsed
– 2 tablespoons freshly squeezed lemon juice
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large bowl, combine the avocado, white beans, and a pinch of salt and pepper.
2. In a small bowl, whisk together the lemon juice and olive oil to make the vinaigrette.
3. Pour the vinaigrette over the avocado mixture and toss to combine.
4. Taste and adjust seasoning as needed.
5. Garnish with chopped parsley if desired.
Cooking Time: 10 minutes
Thai Coconut Curry Bowl with Tofu
A flavorful and nutritious bowl filled with tender tofu, fragrant coconut curry, and a medley of vegetables, perfect for a quick weeknight dinner or lunch on-the-go.
Ingredients:
– 1 block firm tofu, drained and cut into small cubes
– 2 cups mixed vegetables (bell peppers, carrots, snap peas)
– 2 tablespoons coconut oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 1 cup vegetable broth
– 2 teaspoons Thai red curry paste
– 1 teaspoon brown sugar
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. Cook the mixed vegetables in a large skillet or wok with 1 tablespoon coconut oil until tender-crisp.
2. In a separate pan, heat the remaining 1 tablespoon coconut oil over medium-high. Add the tofu and cook until golden brown, about 3-4 minutes per side.
3. In a blender or food processor, combine the curry paste, garlic, ginger, coconut milk, broth, and sugar. Blend until smooth.
4. Combine the cooked vegetables and tofu in a bowl. Pour the curry sauce over the top and garnish with cilantro leaves.
Cooking Time: 20-25 minutes
Roasted Brussels Sprouts and Apple Salad
Roasted Brussels Sprouts and Apple Salad Recipe
This sweet and savory salad combines the natural sweetness of apples with the earthy flavor of roasted Brussels sprouts, perfect for a quick and easy side dish or light lunch.
Ingredients:
– 1 pound Brussels sprouts, trimmed
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1 large apple, cored and diced (Granny Smith or Fuji work well)
– 2 tablespoons apple cider vinegar
– 1 tablespoon honey
Instructions:
1. Preheat oven to 400°F.
2. Toss Brussels sprouts with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. In a large bowl, combine roasted Brussels sprouts, diced apple, apple cider vinegar, and honey. Toss to coat.
4. Serve warm or at room temperature.
Cooking Time: 25-30 minutes
Summary
Get ready to recreate your favorite Sweetgreen dishes at home with these delicious copycat recipes! From classic salads like Harvest Bowl with Roasted Chicken and Sweet Potatoes, to international-inspired bowls like Thai Coconut Curry Bowl with Tofu, there’s something for everyone. Try making Kale Caesar Salad with Parmesan Crisps, Spicy Broccoli and Avocado Salad, or Pesto Chicken and Farro Bowl – just a few of the 18 mouthwatering recipes featured in this article. Whether you’re a Sweetgreen fan or just looking for some fresh meal inspiration, these copycat recipes are sure to satisfy your cravings!