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copycat sweetgreen harvest bowl
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Sweetgreen Inspired Vegan Harvest Bowl

Veganized version of Sweetgreen’s Harvest Bowl.
Servings: 1 serving

Ingredients

Salad

  • 2 cups chopped kale
  • 2 tbsp pistachios
  • 2 tbsp vegan feta I used the brand Violife

Rice

  • 1/3 cup wild rice blend
  • 1 tsp garlic powder
  • 1/2 tsp sea salt

Sweet Potatoes

  • 1/2 sweet potato, peeled and cubed
  • 2 tbsp avocado oil
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder

Crispy Tofu

  • 1/4 block super firm tofu I love Trader Joe’s high protein tofu
  • 2 tbsp nutritional yeast
  • 2 tbsp avocado oil
  • 2 tbsp bread crumbs I used Longeve Brand breadless crumbs
  • 1/2 tsp sea salt

Spicy Cashew Cilantro Dressing

  • 1 cup soaked cashews
  • 1 cup cilantro leaves
  • 3/4 cup filtered water
  • 1 lime, juice from
  • 2 tbsp nutritional yeast optional
  • 3 garlic cloves
  • 2 tbsp rice vinegar
  • 2 tbsp maple syrup can sub for agave
  • 1.5 tsp sea salt
  • 2 tbsp tamari can sub for regular soy sauce or coconut aminos
  • 1/4 tsp red pepper flakes optional

Instructions

  • Cook the wild rice in about 1 cup water, sea salt, and garlic powder. Add more water if needed.
  • Peel and chop the sweet potato then toss in avocado oil and seasoning. Air fry or bake at 400 degrees until fork tender and crispy.
  • Chop your tofu into cubes and toss with the avocado oil. Then toss with the nutritional yeast, sea salt, and breadless crumbs. Make sure each cube is fully coated then bake or air fry at 400 degrees until crispy.
  • Arrange your bowl - start with the chopped kale then add the pistachios, vegan feta, wild rice, sweet potatoes, and crispy tofu.
  • Blend all dressing ingredients in a high speed blender until creamy. Keep in mind this makes a big amount of dressing. For this recipe you only need a couple of tbsp.