IT’S FALL!!!! Happily welcoming (slightly) cooler weather with all the fall recipes, starting with this colorful harvest bowl. The best part of a harvest bowl, any bowl really, is that you can change the ingredients depending on what you have & what’s available near you. For this bowl I used delicata squash & apples…but next time I may use persimmon & acorn squash. So with that, the measurements & ingredients are basically guidelines. I will say, this star of this bowl is the maple tahini dressing & vegan goat cheese. All this to say…you can bet I’ll be eating this bowl all fall long.

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Recipe

Serves: 1 bowl + leftover veg

Cook time: ~45 minutes

Ingredients:

• Bowl
  • 1/2 cup kale, shredded
  • 1/4 cup quinoa, cooked
  • 1 sweet potato
  • 1 delicata squash
  • 1/4 cup red onion
  • 1/2 a Persian cucumber
  • Vegan goat cheese (I used Grounded)
  • 2 big tbsp maple tahini dressing
  • 1/4 cup walnuts
  • 1 tbsp pumpkin seeds
  • 1/2 an apple
  • 1/4 cup crispy chickpeas
• Crispy chickpeas
  • 1 can chick peas
  • 1/2 tsp Cinnamon
  • 1 1/2 tsp Olive oil
  • Salt to taste
  • Pinch of Cayenne

Instructions:

• Preheat oven to 400
• Wash sweet potato & cut into half circles
• Remove seeds from delicata squash & cut into slices
• Place squash & sweet potatoes on a baking sheet, coat with a touch of olive oil & salt
• Drain & rinse a can of chickpeas
• Pat chickpeas dry with a paper towel
• Toss chickpeas with olive oil, salt, cayenne, & cinnamon
• Add chickpeas to the baking sheet & place in the oven for 30-45 minutes, tossing halfway through
• Prepare the rest of the bowl ingredients:
  • Slice red onion
  • Slice cucumber
  • Chop walnuts
  • Wash, dry, & finely chop kale
  • Cook quinoa according to package (if not cooked already)
  • Dice apple
• Once sweet potatoes, squash, & chickpeas are done cooking, assemble your bowl!
• Add kale to a bowl, drizzle with olive oil, & massage until tender
• Add all other ingredients & toss with maple tahini dressing