There’s a new bowl in town… my Harvest Bowl recipe is a must make for the season.
So…. I’ve actually been making and eating buddha bowls long before they had a name or were cool. Since I’ve been a vegetarian for so long, I’ve long found myself piling a bunch of random stuff in a bowl, adding some sort of sauce and calling it a meal. Although I do have to say I’ve traditionally made them in a huge salad bowl to I have plenty of room to move stuff around which means they were never this pretty or cool.
If you don’t really know what I’m talking about yet, Buddha Bowls are a food trend where a bunch of wholesome ingredients are 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!
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.
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.
Harvest Buddha Bowl
For the potatoes
- 1 sweet potato, peeled & cubed
- 1/2 teaspoon olive oil
- 1/4 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
- 1/2 apple, sliced
- 2 tablespoons 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.
Thanks for stopping by today.
Have you tried buddha bowls yet?
What’s your favorite fall flavors?