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Harvest Power Bowl

All of your fall favorites packed into one bowl. Full of heart healthy fats, fiber and immune boosting nutrients!

Course Main Course, Salad
Keyword vegan
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2

Ingredients

For the Bowls

  • 2/3 cup quinoa or other grain
  • 1 cup brussel sprouts halved
  • 1 small acorn squash
  • 1 TBSP olive oil
  • 1 cup chopped kale or other green if you prefer
  • 1 small apple thinly sliced

For the Dressing

  • 1/3 cup tahini
  • 2 TBSP maple syrup
  • 1 TBSP apple cider vinegar
  • 1/8 tsp cinnamon
  • 1 dash all spice
  • 1 dash cayenne pepper
  • 3-4 TBSP water to thin

Instructions

  1. Cook the quinoa according to the instructions.

  2. Preheat oven to 375F and line a baking sheet with parchment paper.

  3. Slice the squash into rings and scoop seeds.

  4. Place squash and brussel sprouts on parchment paper lined baking sheet. Drizzle with olive oil and sprinkle seasonings.

  5. Roast in Oven for 25-30 minutes until tender and cooked.

  6. Make the dressing: whisk the ingredients together in a small bowl.

  7. When the vegetables are ready, assemble the bowls with kale, roasted veggies, apple slices and top with dressing.

  8. Enjoy!