My Harvest Bowl recipe is filled with cozy fall ingredients like sweet potato, apple, pumpkin seeds, kale, and farro (or quinoa) for a must make healthy vegetarian/ vegan buddha bowl for the season.
Harvest Bowl Recipe
I've actually been making and eating buddha bowls and creations like this Harvest Bowl recipe long before they had an official name or were cool. Since I've been a vegetarian for so long, I've long found myself piling a bunch of random healthy ingredients in a bowl, adding some sort of sauce, and calling it a meal.
Now that Buddha Bowls are a food trend, I can't wait to share this recipe with you.
If you aren't familiar with the idea, a Buddha Bowl is where a bunch of wholesome ingredients is piled high in a bowl and topped with a delicious sauce. They are often vegan (hence the buddha name) and serve as a complete meal in one place. They are a pretty awesome way to eat.
So for fall, I created this Harvest Bowl recipe for us all to enjoy!
I mean look at that fall goodnessssss......
You can't go wrong with this sweet potato, pomegranate, and pumpkin seed combination. It's crunchy-- it's sweet-- it's savory-- it's PERFECT!
Harvest Bowl Ingredients:
- Cooked Farro: Farro is a delicious and unrated ancient grain that is nutty and chewy. It's loaded with nutrients and is a delicious and hearty base for your bowl. If you don't like or have farro you can substitute any grain or rice. Quinoa, wild rice, brown rice, or even wheat berries will also work.
- Roasted Sweet Potatoes: Simply roasted sweet potatoes give this fall Harvest Bowl recipe a hearty, filling, and delicious base.
- Apple: I love using a fresh Honeycrisp apple in this recipe because they are so sweet and crisp. Whatever apple you have will work though.
- Kale: I added kale to this bowl to give it a major nutrient boost. I love the way the hearty kale holds up to the cooked farro. You can also use spinach, arugula, or your favorite green.
- Pumpkin Seeds: What's more fall than crunchy pumpkin seeds? This dish comes alive with these seeds! Sunflower seeds will also work if you can't find pumpkin.
- Pomegranate: Fresh pomegranate is a tart and delightful topping to the bowl. You can also substitute dried cranberries.
- Lemon Tahini Dressing: Use your favorite bottled dressing or my recipe for a homemade Lemon Tahini Dressing. There is something so delicious about a fall buddha bowl topped with a tahini-based dressing. You can also use my Homemade Apple Cider Vinaigrette if you want something lighter.
My Harvest Bowl recipe also features farro and kale for the base. You can use any grain including quinoa, but I just love the nutty flavor of farro.
I added kale because it's easy to find year-round and an extra serving of greens never hurt anyone. And a sliced apple... because what says harvest more than apples?
The sauce is my simple Lemon Tahini Dressing, which you really must add to your repertoire of go-to recipes. It's like foodie crack... I swear! Plus it goes with so many things.
How to Make the Bowl:
- Cook the farro according to package instructions.
- While it's cooking, preheat the oven and toss the sweet potatoes in olive oil and the spices. Roast them for about 20 minutes.
- While those are cooking, chop the apples and kale.
- If making the homemade Lemon Tahini Dressing, mix that together.
- Carefully arrange the Fall Harvest Bowl recipe as shown in the photo and drizzle with your dressing.
- Serve immediately and enjoy.
My Harvest Bowl recipe is one you've got to try this fall or winter. It's such a tasty combo and filling, well-rounded meal. You'll feel good making and eating it.
More Fall Harvest Recipes to Love:
- Fall Harvest Salad
- Harvest Farro with Apple Cider Vinaigrette
- Beet and Apple Salad
- 4 Ingredient Simple Roasted Sweet Potatoes
- Maple, Pecan and Date Healthy Stuffed Baked Apples
Harvest Buddha Bowl
For the potatoes
- 1 sweet potato, peeled & cubed
- ½ teaspoon olive oil
- ¼ teaspoon thyme
- salt & pepper, to taste
For rest of the bowl
- 2 cups cooked farro, or grain of your choice
- 2 cups kale, stems removed and chopped
- ½ apple, sliced
- 1 tablespoon pumpkin seeds
- 2 tablespoons pomegranate seeds
- 2 tablespoons lemon tahini dressing ***, or to taste
For the potatoes
- Preheat the oven to 400 degrees.
- Toss the potatoes in the olive oil, thyme, salt and pepper.
- Roast for 20-30 minutes until your cubes are tender.
For the bowl
- Massage half of the tahini dressing into the kale. If desired add additional salt and pepper to the greens.
- Divide the ingredients in two and assemble the bowls as pictured. Drizzle with however much of the dressing you'd like.
Like my Harvest Bowl recipe? I’d love it if you could pin this to your favorite Pinterest board! Thank you so much for the support.
Have you tried buddha bowls yet?
What are your favorite fall flavors?