Print Recipe

Harvest Bowl

Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Course: Main Course
Cuisine: Broccoli, Kale, Squash, Beet
Keyword: Dairy Free, Gluten Free, Vegan, Soy Free
Servings: 2

Ingredients

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

Instructions

  • 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.

Notes

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