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Harvest Bowl Recipe
You can make all the components for this hearty, nutrient-dense bowl ahead of time and enjoy as a quick meal for several days throughout the week!
INGREDIENTS2 medium acorn squash ¼ cup coconut oil‚ divided Sea salt and black pepper 2 Tbsp. olive oil 1 Tbsp. maple syrup 2 Tbsp. apple cider vinegar ½ tsp. Dijon mustard 6 cups kale‚ stemmed and chopped 2 Tbsp. fresh sage, minced ½ cup plant-based milk of choice 3 cups cooked quinoa ½ cup fresh pomegranate seeds ¼ cup sunflower seeds 1 apple‚ chopped |
DIRECTIONSPreheat the oven to 425°F. Cut the squash in half lengthwise‚ and scoop out the seeds. Rub the interior cavity with coconut oil‚ and season with salt and pepper. Place the squash flesh-side down on a baking sheet‚ and roast in the oven for 30 minutes‚ or until tender when pierced with a fork. Remove from the oven and let the squash cool for a moment. In a small bowl‚ whisk together the olive oil‚ maple syrup‚ pomegranate powder‚ apple cider vinegar‚ Dijon mustard‚ ½ teaspoon sea salt‚ and ½ teaspoon ground black pepper until completely emulsified. Toss as much of the dressing as desired with the kale. Set aside. Melt the remaining 3 tablespoons of coconut oil in a small skillet. When hot‚ stir in the sage and cook for two minutes. Add the sage and the hot oil to a food processor. Scoop out the flesh from the cooked acorn squash and into the food processor as well. Process the ingredients into a thick puree‚ then add the milk‚ ½ teaspoon salt‚ and ¼ teaspoon ground black pepper. Puree again until the squash is a smooth consistency. To assemble‚ divide the dressed kale amongst 4 bowls. Spoon in the squash puree on one side‚ followed by the quinoa on the other. Sprinkle the bowls with pomegranate seeds‚ sunflower seeds and apples. Makes 4 servings |
You can make all the components for this hearty, nutrient-dense bowl ahead of time and enjoy as a quick meal for several days throughout the week!
Ingredients
- 2 medium acorn squash
- ¼ cup coconut oil‚ divided
- Sea salt and black pepper
- 2 Tbsp. olive oil
- 1 Tbsp. maple syrup
-
3 Tbsp. Navitas Organics Pomegranate Powder
- 2 Tbsp. apple cider vinegar
- ½ tsp. Dijon mustard
- 6 cups kale‚ stemmed and chopped
- 2 Tbsp. fresh sage, minced
- ½ cup plant-based milk of choice
- 3 cups cooked quinoa
- ½ cup fresh pomegranate seeds
- ¼ cup sunflower seeds
- 1 apple‚ chopped
Directions
- Preheat the oven to 425°F. Cut the squash in half lengthwise‚ and scoop out the seeds. Rub the interior cavity with coconut oil‚ and season with salt and pepper. Place the squash flesh-side down on a baking sheet‚ and roast in the oven for 30 minutes‚ or until tender when pierced with a fork. Remove from the oven and let the squash cool for a moment.
- In a small bowl‚ whisk together the olive oil‚ maple syrup‚ pomegranate powder‚ apple cider vinegar‚ Dijon mustard‚ ½ teaspoon sea salt‚ and ½ teaspoon ground black pepper until completely emulsified. Toss as much of the dressing as desired with the kale. Set aside.
- Melt the remaining 3 tablespoons of coconut oil in a small skillet. When hot‚ stir in the sage and cook for two minutes. Add the sage and the hot oil to a food processor. Scoop out the flesh from the cooked acorn squash and into the food processor as well. Process the ingredients into a thick puree‚ then add the milk‚ ½ teaspoon salt‚ and ¼ teaspoon ground black pepper. Puree again until the squash is a smooth consistency.
- To assemble‚ divide the dressed kale amongst 4 bowls. Spoon in the squash puree on one side‚ followed by the quinoa on the other. Sprinkle the bowls with pomegranate seeds‚ sunflower seeds and apples.