Description

These Harvest Bowls are a quick, easy, and delicious way to enjoy the flavors of the season. Packed with fresh vegetables, hearty grains, and a tangy homemade dressing, they make the perfect nourishing meal for busy weeknights.

Ingredients

– 2 cups cooked quinoa

– 1 cup roasted sweet potatoes

– 1 cup shredded kale

– 1/2 cup cooked chickpeas

– 1/4 cup sliced almonds

– 2 tablespoons dried cranberries

– 2 tablespoons olive oil

– 1 tablespoon apple cider vinegar

– 1 teaspoon Dijon mustard

– 1 teaspoon honey

– Salt and pepper to taste

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Instructions

1. – Cook the quinoa according to package instructions and let cool.

2. – Roast the sweet potatoes in the oven at 400°F for 20-25 minutes, until tender.

3. – In a large bowl, combine the cooked quinoa, roasted sweet potatoes, shredded kale, chickpeas, sliced almonds, and dried cranberries.

4. – In a small bowl, whisk together the olive oil, apple cider vinegar, Dijon mustard, and honey. Season with salt and pepper.

5. – Drizzle the dressing over the harvest bowl and toss to coat.

6. – Serve immediately and enjoy!

Notes

– For added protein, top with grilled chicken or roasted tofu.

– Substitute other vegetables like roasted Brussels sprouts or cauliflower.

– Use a mix of grains like farro or wild rice.

Prep Time: 10
Cook Time: 20
Category: Main Dish
Method: Roasting, Stovetop
Cuisine: American