Harvest Bowl Recipe
My Harvest Bowl recipe is filled with cozy fall ingredients like roasted sweet potato, apple, pumpkin seeds, kale, and farro (or quinoa.) This cozy vegan bowl is topped with a homemade Lemon Tahini Dressing and makes a fantastic lunch or dinner and is the perfect way to add more veggies to your diet!
Ingredients
For the potatoes
- 1 sweet potato, peeled & cubed
- ½ teaspoon olive oil
- ¼ teaspoon thyme
- salt & pepper, to taste
For the Harvest Bowl
- 2 cups cooked farro or quinoa
- 2 cups kale, stems removed and chopped
- ½ apple, sliced
- 1 tablespoon pumpkin seeds
- 2 tablespoons pomegranate arils
- 2 tablespoons lemon tahini dressing, or to taste
Instructions
For the Sweet Potatoes:
- Preheat the oven to 425 degrees. Prepare a baking sheet by spraying it with cooking spray.
- Toss the potatoes in the olive oil, thyme, salt and pepper. Lay in a single layer on a baking sheet.
- Roast for 20-30 minutes until your cubes are tender.
For the Harvest 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. Lay the kale and farro down first. Then add the sweet potatoes. Fan out the apples and then sprinkle with the pomegranate arils and pumpkin seeds.
- Drizzle with however much of the dressing you'd like.
Notes
Storage & Leftovers
Store leftovers in an airtight container in the fridge for up to five days. You can make the components of this bowl and assemble it when ready to eat.
Freezing
I do not recommend freezing this Harvest Bowl recipe.
Nutrition
Calories: 454kcalCarbohydrates: 82gProtein: 10gFat: 13gSaturated Fat: 2gSodium: 90mgPotassium: 931mgFiber: 11gSugar: 12gVitamin A: 21726IUVitamin C: 75mgCalcium: 137mgIron: 4mg
Tried this recipe?Mention @Julie_Wunder or tag #RunninginaSkirt!