Warm up with this nourishing harvest bowl
Fall is the perfect time for a warm and nourishing harvest bowl filled with healthy fats, carbs, protein, and vitamins. This colorful salad is sure to fill you up while providing your body with all the nutrients it needs. Plus, you can roast all the vegetables on one sheet pan and meal prep this recipe for the week ahead. And don't forget to try the crispy kale chips – they're a game-changer! Once you start making them, you won't be able to stop. Give this recipe a try and enjoy all the flavors and benefits of a healthy and satisfying harvest bowl.
P.S. Kale chips are the best invention ever, once you start making them you won’t be able to stop. Try with crispy kale for the best texture!
Ingredients
1 cup cauliflower
1 cup squash
1 cup potatoes
1 cup farro
1/2 cup apples
1 bunch curly kale
6 cloves of garlic
3 tbsp avocado oil
3 tsp onion powder
3 tsp garlic powder
3 tsp salt
3 tsp pepper
2 tsp pumpkin seeds
DRESSING:
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp Dijon mustard
Juice of half a lemon
Preparation
1. Cut cauliflower, acorn squash, potatoes, and apples down to size. Peel whole garlic cloves and de-stem and cut kale.
2. Season with avocado oil, garlic powder, onion powder, salt, and pepper. Place on baking tray.
3. Bake at 400 degrees for 45 minutes or until vegetables are soft (veggies may cook at different times)
4. Separately cook farro as instructed.
5. Add dressing to a small bowl and whisk until fully combined.
6. Add ingredients to a bowl, drizzle on dressing, and top with pumpkin seeds.