)
Warming Winter Bowl Recipe
Soft squash, chewy barley and sweet mulberries are just a few of the components that make this warming bowl so crave-worthy.
INGREDIENTS¼ cup olive pil, divided 2 small delicata squash, halved, deseeded and thinly sliced Sea salt Black pepper, ground ½ yellow onion, thinly sliced 1 Tbsp. fresh thyme leaves, minced 2 Tbsp. balsamic vinegar 1 apple, thinly sliced ½ bunch kale, torn into pieces 2 cups cooked barley 7 ounces baked tofu, cut into 1-inch cubes ⅓ cup Navitas Organics Mulberries ¼ cup pumpkin seeds |
DIRECTIONSPreheat the oven to 400°F. In a large bowl, toss the squash with 2 tablespoons of olive oil, ½ tsp salt and ½ tsp pepper. Spread out on a baking sheet and roast for 15-20 minutes, turning once, or until squash is very soft. While the squash is cooking, warm the remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over low heat. Add the onions and cook, stirring occasionally until caramelized–about 10-12 minutes. Stir in the thyme and cook for one minute longer. Add the balsamic vinegar, apple slices, kale and ½ tsp salt, and cook for two minutes longer or until the kale turns bright green and has begun to wilt. Add the barley, tofu, mulberries, pumpkin seeds and cooked squash, and cook until just warmed through. Transfer to bowls and serve.
Makes 4 servings
Submitted by Julie Morris | Luminberry |
Soft squash, chewy barley and sweet mulberries are just a few of the components that make this warming bowl so crave-worthy.
Ingredients
- ¼ cup olive pil, divided
- 2 small delicata squash, halved, deseeded and thinly sliced
- Sea salt
- Black pepper, ground
- ½ yellow onion, thinly sliced
- 1 Tbsp. fresh thyme leaves, minced
- 2 Tbsp. balsamic vinegar
- 1 apple, thinly sliced
- ½ bunch kale, torn into pieces
- 2 cups cooked barley
- 7 ounces baked tofu, cut into 1-inch cubes
-
⅓ cup Navitas Organics Mulberries
- ¼ cup pumpkin seeds
Directions
- Preheat the oven to 400°F. In a large bowl, toss the squash with 2 tablespoons of olive oil, ½ tsp salt and ½ tsp pepper. Spread out on a baking sheet and roast for 15-20 minutes, turning once, or until squash is very soft.
- While the squash is cooking, warm the remaining 2 tablespoons of olive oil in a large, heavy bottomed pot over low heat. Add the onions and cook, stirring occasionally until caramelized–about 10-12 minutes. Stir in the thyme and cook for one minute longer. Add the balsamic vinegar, apple slices, kale and ½ tsp salt, and cook for two minutes longer or until the kale turns bright green and has begun to wilt. Add the barley, tofu, mulberries, pumpkin seeds and cooked squash, and cook until just warmed through.
- Transfer to bowls and serve.