Harvest Bowl
I'm excited to share my latest bowl obsession with you – the harvest bowl. This bowl is all about fresh, seasonal veggies, grains, protein, leafy greens, nuts, and a hint of fruit, all coming together in a colorful and vibrant mix. Honey lemon garlic dressing gets drizzled all over these bowls, making them taste out-of-this-world good.
Servings: 4 servings
Calories: 300kcal
Ingredients
- 1 bag lettuce (I used arugula here)
- 1 cup brown rice (or rice of your choice)
- 1 1/2 cups brussels sprouts, chopped
- 1 apple (I used honey crisp)
- 1 sweet potato
- 1 cup pecans
- 1 tsp garlic powder
- 1 tbsp avocado oil (for drizzling on the vegetables before you cook them)
Dressing
- 1/4 cup extra virgin olive oil
- 1/4 lemon, juiced
- 2 tbsp honey
- 1 clove garlic
Instructions
- Preheat the oven to 375ºF.
- Chop vegetables and place them on a baking sheet along with the nuts. Sprinkle with salt, garlic powder and oil. If you are making brussels sprouts, they always taste delicious with a drizzle of balsamic. If you are making a protein to go with the salad, like chicken or salmon, I recommend cooking that now as well.
- Bake the vegetables and nuts for 15 minutes, remove the nuts from the baking sheet and set them aside so they don't burn. Continue baking the vegetables for 20 more minutes, or until they are crispy.
- While the vegetables are baking, prepare the grains according to the instructions on the package.
- Prepare the dressing by combining garlic, olive oil, honey and lemon in a high-speed blender.
- Add the lettuce, grains, protein, fruit and veggies to a large bowl. Drizzle with dressing and enjoy!
Notes
If you are wanting this bowl to be warm, I would recommend serving it immediately. Alternatively, you could store the grains, protein, veggies and nuts separate from the dressing, lettuce and fruit and heat them up before eating!
Nutrition
Calories: 300kcal