Fall Harvest Bowls

Fall Harvest Bowls by Eating with a Purpose

All signs of Fall are here- pumpkin everything, football, rainy weather, and warm sweaters.  I’ll admit that I haven’t experienced a true Fall for a few years.  Having lived in New Orleans for the past 3 years, the change of seasons wasn’t as pronounced as it is here on the West Coast.  I also feel very lucky to have been home for Canadian Thanksgiving earlier this month- my first in awhile.  This month’s Recipe Redux theme, “Plant Protein Power Bowls,” inspired this seasonal creation.  I happen to love bowls, mainly for their variation in flavor and texture.  These bowls emphasize both, and are truly nutritional powerhouses.  They will be the perfect way to get you back on track after Thanksgiving (US, that is).

These bowls are packed with fiber and antioxidants, yet don’t fall short on flavor.  Using plant-based protein (cannellini beans) is both an economical and healthy way to boost the protein content to keep you feeling full.  I like to prep and then store the components separately at the start of the week, assembling them for each lunch and dinner throughout the week.

Fall Harvest Bowls by Eating with a Purpose

Fall Harvest Bowls by Eating with a Purpose

Ingredients (Makes 4 Bowls)

  • 1 lb. brussels sprouts, cleaned and halved
  • 1 sweet potato, peeled and cubed into 1/2″ cubes
  • 2 roasted beets, peeled and diced
  • 3 cups lacianato (dinosaur) kale, ribs removed and chopped
  • 2 cups cooked wild rice
  • 1 Tbsp. olive oil
  • salt & pepper to taste

For the beans

  • 1 x 15 oz. can of cannellini beans, rinsed and drained
  • 1 Tbsp. olive oil
  • 1 tsp. chopped fresh rosemary
  • salt & pepper to taste

For the maple tahini dressing

  • 3 Tbsp. lemon juice
  • 1 Tbsp. maple syrup (the real stuff)
  • 1/3 cup water
  • 1/4 cup tahini
  • 1/4 tsp. salt

Method

1. In a medium bowl, stir together ingredients for the beans.  Set aside.

2. Preheat oven to 425°F.

3. Place brussels sprouts and sweet potatoes on a cookie sheet.  Drizzle with olive oil.  Lightly toss to coat.  Sprinkle with salt and pepper.  Roast vegetables in oven for 20-30 minutes, until browned and tender.

4. Meanwhile, whisk dressing ingredients together in a small bowl.  I like to prepare it in a small blender or bullet to develop a smooth texture.

5. Assemble bowls by layering rice, vegetables, beans and finally topping with dressing.

Fall Harvest Bowls by Eating with a Purpose


 

 

Lauren is a Registered Dietitian Nutritionist who finds relaxation amongst pots, pans and good ingredients. From an early age, Lauren grew up cooking alongside her mother, Angela. After finishing a Bachelor of Science degree, Lauren realized she wanted to integrate her love for food and cooking into her career and went back to school to become a Registered Dietitian.

After completing a primarily pediatric internship in Vancouver, Canada, Lauren’s personal life led her to the Southern United States. Lauren is now soaking up the cultural and culinary flavors of New Orleans in her time off from practicing in a local pediatric clinic. Lauren has a special interest for educating children and adolescents on not only eating healthy, but also learning the skills to prepare healthy food. Prior to becoming a dietitian, Lauren led a children’s after school cooking camp and continues to enjoy educating children and their parents in her current work setting.

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