Inspired by Zupas’ “Nourish Bowl,” this salad will satisfy your craving for something healthy with lots of fresh flavor in a bowl! Our Zupas Nourish Bowl Copycat Recipe is easy to make and can also be made as a meatless meal (see recipe notes).

Zupas Nourish Bowl Copycat Recipe

I recently met a friend at Zupas, a local Utah-grown chain restaurant that serves salads, soups, sandwiches, and now “bowls.” It was a cold January day, so I decided to try a warm dish from the newly unveiled “Bowls” menu. The Nourish Bowl included ingredients I love, so I ordered and sat down, not sure exactly what to expect…

Ingredients for Zupas Nourish Bowl (copycat recipe)

I was pleasantly surprised at the ideal combination of roasted chicken, cauliflower, and sweet potatoes, along with wild rice, fresh apple slices, grapes, goat cheese, and nuts. The balsamic dressing was the perfect topping for this salad: not too tart, not too sweet!

Zupas inspired salad recipe Nourish Bowl

After eating almost every bite, I went home and decided I needed to make a Zupas Nourish Bowl Copycat Recipe! I knew it would be perfect for make-ahead and meal prep. This salad costs about 1/3 of the store price per serving and can make about 6 servings per recipe, which is always a win when you’re on a budget!

Warm Salad bowl for meal prep!

This salad is perfect for gatherings. It can be made in one large serving bowl, on individual plates, or in bowls. You can allow guests to assemble their own as well. I know you’ll love this restaurant inspired recipe and find it ideal to make and store for a quick meal on the go! If you make our Zupas Nourish Bowl Copycat Recipe, leave a comment below and let us know!

Preparing salad for lunch

Zupas Nourish Bowl Copycat Recipe

5 from 3 votes
Nourish Bowl recipe
Author: Si Foster
Course: brunch, Dinner, lunch
Cuisine: American
Prep Time: 30 minutes
assembly: 10 minutes
Total Time: 40 minutes
Servings: 6 servings
Zupas Nourish Bowl Copycat Recipe is inspired by the warm salad bowl sold at Zupas. It takes minutes to make at home, and the cost is about 1/3 the price of eating out!


Balsamic Dressing:

  • ½ cup olive or avocado oil
  • ¼ cup balsamic vinegar
  • 1 tablespoon lemon juice
  • 1-2 tablespoons honey
  • Salt and pepper to taste

Salad Bowl:


    • 1 cup wild rice, prepared (3 cups cooked)


    • 2 chicken breast halves (about 1 pound)
    • 1 tablespoon smoked paprika
    • 1 teaspoon oregano, ground or dried leaves
    • 1/2 teaspoon thyme, ground or dried leaves
    • 1 teaspoon salt
    • 1/2 teaspoon ground pepper
    • 2 tablespoons olive oil

    everything else:

    • 10 cups greens (spinach, arugula, spring mix, etc.)
    • 1 (12-ounce) bag cauliflower, cut into bite-size pieces and roasted until barely softened
    • 1-2 small sweet potatoes or yams, roasted and cubed or sliced
    • 2 cups seedless grapes, washed and removed from stem
    • 1 apple, sliced
    • 2 tablespoons lemon juice plus 3/4 cup cold water
    • 4-6 ounces goat cheese, crumbled
    • 1 cup pumpkin seeds or pistachios, salted or unsalted



    • Pour oil, vinegar, lemon juice, and honey into a blender. Blend until mixed well. Add salt and pepper to taste. Add additional honey if needed. Set aside.


    • Preheat oven to 400 degrees. Place rack in center of oven. Line a baking sheet with parchment paper for easy cleanup.
    • Cut chicken into 1/2-inch chunks and place in a medium bowl. Add smoked paprika, oregano, thyme, salt, pepper, and olive oil. Toss together in bowl.
    • Bake for 8-10 minutes or until chicken is cooked and no longer pink in the middle. Do not overcook! Remove from oven. Set aside to cool.


    • Wash apple and cut into thin slices. In a small bowl, combine lemon juice and cold water. Place apple slices in lemon water and toss. Let sit for a minute, then drain well. Set aside.
    • Place greens in a large bowl or in individual bowls or plates. For meal prep, divide greens into 6 containers.
    • Place rice, chicken, cauliflower, sweet potato, grapes, apples, goat cheese, and pumpkin seeds on top of greens. Arrange as shown in photos. (See recipe notes for make-ahead instructions.)
    • Drizzle with dressing before serving.


    • This salad can be made ahead for meal prep if desired. If making ahead, this meal will last for about 5 days, refrigerated, without nuts and dressing added. 
    • Smoked paprika has a distinct flavor. If at all possible, use smoked instead of regular paprika! 
    • To make this meal meatless, omit the chicken and add 3 quartered hard boiled eggs. Alternately, toss tofu with the marinade and pan fry in a little olive oil over high heat for about 3-5 minutes, tossing frequently. 

    Did you make this recipe?

    Be sure to leave a comment and give this recipe a rating, letting me know how you liked it. I’d love to see a photo, tag @abountifulkitchen on Instagram!