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Hearty Harvest Bowls (with Tempeh, Chicken or Salmon)

Hearty Harvest Bowls (with Tempeh, Chicken or Salmon)

2 cups sweet potatos or beets, cut into 1-inch chunks

1 cup broccoli, zucchini and/or asparagus cut into bite sized pieces

2 cups cooked quinoa, brown rice or cauliflower rice

3 tablespoons extra virgin olive oil

1 tbsp apple cider vinegar

Salt and pepper

3-4 cups leafy salad greens

1 cup of cooked adzuki or black beans

2 cups assorted raw chopped veggies (bell peppers, cucumber, radishes)

Toppings:

Any salad dressing from Salad recipes.  I enjoy Creamy Tahini or Cilantro Lime Dressing

Hummus and or Guacamole

Chopped herbs, green onion and/or handful sprouts to garnish

Get creative and personalize this dish by choosing your favourite raw and roasted veggies, dressing and toppings.

To cook quinoa:  Rinse 1 cup of dry quinoa in a fine colander or sieve.  Add quinoa to a pot with 1 ½ cups water or broth.  Bring to a boil and then simmer stirring frequently until all water is absorbed.  All quinoa to cool slightly before serving

Preheat the oven to 400ºF. Toss sweet potatoes and/or beets with 2 tbsp of olive oil, coating evenly, then arrange the potatoes into a single layer on a baking pan. Sprinkle with salt and pepper, then place them in the oven to roast for 30 minutes, or until easily pierced with a fork.  Toss the brussels sprouts or broccoli in a tablespoon of olive oil and apple cider vinegar, then arrange brussel sprouts cut-side down on a baking pan. Sprinkle with salt and add them to the oven with the sweet potatoes-- the brussels will need to cook for only 20 minutes, or until easily pierced with a fork. Broccoli only needs about 10 mins.

Once everything is cooked, assemble each bowl by layering ingredients.  Start with a scoop of cooked quinoa, rice or cauliflower rice and a large handful of leafy greens as the base. Top with some roasted veggies, protein of choice (tempeh, salmon or chicken) and any raw chopped vegetables that you like. Add a dollop of hummus or guac and drizzle dressing over the top. Garnish with your choice of toppings: green onions, herbs, sprouts, seeds avocado and black pepper, if desired, and serve immediately.

Store leftover ingredients separately in airtight containers in the fridge. For an easy packed lunch, you can pack the cooked quinoa, mixed greens, and roasted vegetables in one container, the toppings and dressings in a separate container. Assemble just before serving and enjoy.

 

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