sweetgreen Menu Prices 2026: Signature Bowls, Build-Your-Own Salads & Plates

Most signature salads and bowls run $13.95–$15.95 as of May 2026. The flagship Harvest Bowl is $14.95, the Kale Caesar is $13.95, and the Buffalo Chicken Bowl is $15.95. Build-your-own starts around $10.95 (base plus included toppings) before premium proteins, and warm protein plates run $15.95–$17.95 (steak and salmon at the top). Prices skew higher in expensive metros like NYC and San Francisco. A typical sweetgreen lunch with a drink lands around $16–$20.

The Harvest Bowl ($14.95) is sweetgreen's most popular and most-recognized item — roasted chicken, roasted sweet potatoes, apples, goat cheese, toasted almonds and wild rice over greens with balsamic vinaigrette. It's a warm-and-cold bowl that eats like a full meal and is the standard recommendation for a first visit. Other favorites include the Kale Caesar ($13.95), the vegan Shroomami ($13.95) and the Crispy Rice Bowl ($14.95).

Build-your-own starts around $10.95: you pick a base (greens, warm grains or a mix), add up to five included toppings, choose a protein and finish with a dressing. Proteins are add-ons — roasted/blackened chicken +$3.95, steak or salmon +$5.95, avocado +$2.95 — and extra premium toppings beyond the included five are about $1.50 each. This is the flexible heart of the menu; the signature bowls are essentially pre-designed builds you can also customize.

Yes — sweetgreen is one of the most plant-forward fast-casual chains. The Shroomami ($13.95) with roasted tofu and portobello is a signature vegan warm bowl, the Roasted Vegetable Warm Bowl ($12.95) is vegetarian, and almost any build-your-own can be made vegan by skipping cheese and choosing tofu or a plant base. Sides like sweet potatoes, brussels sprouts, the housemade lemonades and cold-pressed juices are largely plant-based. It's an easy chain to eat vegan or vegetarian at.

The Infinite Kitchen is sweetgreen's automated, robotics-assisted assembly system that portions and builds bowls with machines rather than by hand. The company has been rolling it out to new and retrofitted locations to improve speed, consistency and accuracy. At Infinite Kitchen stores, your bowl is largely machine-assembled while staff handle prep, cooking and finishing. It reflects sweetgreen's tech-forward, mobile-first identity — the brand was built around app ordering from early on.

sweetgreen has roughly 250 locations as of 2026, concentrated in major U.S. metros on both coasts — Washington D.C. (its home market), New York, Boston, Los Angeles, San Francisco and Chicago among them — and expanding. It's a mobile-first brand: a large share of orders come through the sweetgreen app and website, with in-app pickup, delivery and a rewards program. The app is the recommended way to skip the line, especially at busy lunch locations.

sweetgreen sits at the higher end of fast casual ($$) because it sources seasonal, often locally grown produce, makes dressings and components in-house daily, and operates mostly in high-rent urban markets where costs are higher. A signature bowl at $13.95–$15.95 — and $17–$18 for a steak or salmon plate — is more than a typical fast-food meal, but in line with other premium urban salad and bowl concepts. The value proposition is fresh, made-to-order, produce-forward food rather than low price.

sweetgreen was founded in 2007 in Washington, D.C. by three Georgetown University students — Nicolas Jammet, Jonathan Neman and Nathaniel Ru — who opened the first location near campus. The concept centered on simple, seasonal, locally sourced salads in a fast-casual format, paired early on with a tech-forward ordering approach and a sustainability ethos. The company grew across major metros, went public in 2021, and continues to expand while investing in automation through its Infinite Kitchen rollout.