Quick & Easy Harvest Bowl
This harvest bowl is filled to the brim with fresh, seasonal ingredients like butternut squash, apples, kale, and more! Serve it with nuts, seeds, and your favorite sauce for the perfect fall and winter lunch or dinner.
Equipment
- Baking pan
- Saucepan
- Cutting board
- Chef's knife
- Vegetable peeler
- Mixing bowl
Ingredients
- 3 tablespoons extra-virgin olive oil (divided)
- 3 cups butternut squash (peeled and cubed )
- 2 cups chickpeas
- ½ red onion (thickly sliced)
- 1 teaspoon garlic powder
- ¾ - 1 teaspoon cayenne pepper
- Salt & pepper to taste
- 1 cup uncooked quinoa (tricolor)
- 2 cups water
- 4 cups kale (packed)
- ½ lemon (juiced)
- 1 large apple (sliced or chopped)
For serving optional
- Lemon tahini dressing
- Creamy balsamic vinegar
- Roasted pumpkin seeds
- Vegan feta cheese
Instructions
Roasted veggies
- Preheat the oven to 400°F and line two baking sheets with parchment paper or a silicone baking mat.
- Add the cubed squash, 1 ½ tablespoons of oil, and a pinch of salt and pepper to a mixing bowl. Toss to combine, then transfer to one of the baking sheets.
- Roast the butternut squash cubes for 30-35 minutes, tossing halfway, until they are golden brown and fork-tender.
- In the meantime, add the chickpeas, 1 tablespoon of oil, cayenne, garlic powder, and a pinch of salt and pepper to the same mixing bowl. Toss to combine, then transfer to the second baking sheet.
- Toss the onion slices in the same bowl with the rest of the oil and a pinch of salt and pepper. Transfer them to the same baking sheet as the chickpeas.
- Add the chickpeas and onions to the oven and roast for 20-25 minutes, or until the onions are tender and the chickpeas are golden brown.
Quinoa
- Add the uncooked quinoa and 2 cups of water to a medium saucepan. Bring the mixture to a boil, then reduce the heat to low and simmer for 13-20 minutes until there is no water remaining and the quinoa is tender.
- Turn the heat off and leave the lid on the pot for an additional 5 minutes, then remove the lid and fluff the quinoa with a fork.
Kale
- Add the kale to a mixing bowl along with the squeezed lemon juice and an extra drizzle of olive oil. Massage the kale for ~3 minutes until it’s tender.
Assembly
- To assemble your harvest bowls, start with a layer of kale followed by quinoa, squash cubes, chickpeas, onions, and apple slices or cubes.
- Garnish the bowls with toasted pumpkin seeds or vegan feta, then serve with your dressing of choice. Happy eating!
Notes
- Veggie size matters: Ensure your butternut squash cubes are around the same size to achieve consistent roasting results.
- Dry the chickpeas: Pat the chickpeas dry before seasoning and roasting for a perfectly crispy texture and golden-brown color.
- Preheat properly: Always ensure your oven is fully preheated before you start roasting, which helps create the perfect texture and doneness.
- Watch the oven: All ovens vary, so always keep an eye out during the roasting process (especially in the last few minutes) to prevent overcooking.
- Add dressing last: Add the dressing just before serving to prevent a soggy harvest bowl texture.
- Create layers: When you’re assembling your harvest bowl, think about the presentation. Although it’s not necessary, we eat with our eyes after all!
- Nutritional information is a rough estimate and should not be taken as health advice.
Nutrition
Serving: 1serving | Calories: 491.5kcal | Carbohydrates: 74.6g | Protein: 16.9g | Fat: 16.5g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8.9g | Sodium: 55.6mg | Potassium: 1187.2mg | Fiber: 16g | Sugar: 12.5g | Vitamin A: 18118.8IU | Vitamin C: 96.4mg | Calcium: 295.1mg | Iron: 6.4mg
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