Harvest Bowl - Dr Praeger's Veggie Tracker


Harvest Bowl

Servings 2
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour

Dietary Restrictions Dairy Free, Gluten Free, Vegan, Soy Free
carrot icon
Vegetables Per Serving

3 Cups

tags icon

Broccoli, Kale, Squash, Beet, Main Course

Dairy Free, Gluten Free, Vegan, Soy Free


For the Bowls:

  • 2 tbsp olive oil
  • 1 tsp fresh thyme
  • 3 beets diced into ½" thick cubes
  • 1 delicata squash sliced into 1/2" thick circles
  • 2 cups kale shredded
  • ½ cup pomegranate seeds
  • 1 tbsp pumpkin seeds

For the Dressing:

  • 1 tbsp olive oil
  • 3 tbsp balsamic vinegar
  • 1 tsp dried oregano
  • 2 tbls fresh lemon juice
  • sea salt and pepper to taste

Optional Topping:

  • 6 Dr. Praeger’s Broccoli Cakes


  • If using, prepare Dr. Praeger’s Broccoli Cakes according to package directions.
  • Preheat oven to 375F. Line a baking sheet with parchment paper.
  • In a small bowl combine olive oil, thyme, and a pinch of salt and pepper.
  • Add beets and sliced squash to two separate bowls. Toss each with ½ of the olive oil mixture.
  • Roast vegetables on a sheet pan for 30-40 minutes, or until fork-tender and lightly caramelized.
  • While vegetables are roasting, prepare dressing: Combine all ingredients in a small bowl or jar and stir vigorously with a fork until thoroughly combined.
  • Assemble bowls by tossing kale, squash, beets, and dressing together. Top with Broccoli Cakes, if using, pomegranate seeds, and pumpkin seeds.


If using the Broccoli cakes, each serving increases by 3/4 cup of veggies, for a total of 3.75 cups per serving.