Autumn Harvest Bowl

Autumn Harvest Bowl

This nutrient-dense recipe celebrates the ingredients in season during autumn. Packed with detoxifying vegetables, healthy fats, and kid-friendly flavors. It's naturally gluten and dairy-free. I like to make a large batch since this harvest bowl is delicious both hot and cold, which makes it great for grab and go meal prep.

Ingredients:

• 2 medium sweet potatoes (rich in fiber and vitamins)

• 1 small butternut squash (in-season, nutrient-dense)

• 1 bunch kale (detoxifying, high in antioxidants)

• 1 small red cabbage (anti-inflammatory and detoxifying)

• 1 cup quinoa (gluten-free, high in protein and fiber)

• 1 avocado (healthy fats)

• 1/4 cup pumpkin seeds (zinc, magnesium, healthy fats)

• 1 tablespoon olive oil (healthy fats)

• 1 tablespoon apple cider vinegar (detoxifying)

• 1 teaspoon turmeric (anti-inflammatory)

• 1 teaspoon cumin (aids digestion)

• Sea salt and pepper to taste

• Optional: a handful of fresh parsley (rich in vitamins and detoxifying)

Instructions:

1. Roast the Vegetables:

• Preheat your oven to 400°F (200°C).

• Peel and cube the sweet potatoes and butternut squash. Toss them in olive oil, cumin, turmeric, sea salt, and pepper.

• Spread on a baking sheet and roast for 25-30 minutes until soft and caramelized, flipping halfway through.

2. Prepare the Quinoa:

• While the veggies are roasting, rinse 1 cup of quinoa and cook according to package instructions (usually 2 cups water to 1 cup quinoa). Set aside when done.

3. Sauté the Kale:

• Wash and chop the kale, removing the tough stems. Sauté in a pan with a bit of olive oil and a pinch of sea salt until wilted, about 3-4 minutes.

4. Shred the Cabbage:

• Thinly slice the red cabbage and toss with a tablespoon of apple cider vinegar and a pinch of salt for a quick, tangy slaw. Let it sit while you finish the rest.

5. Assemble the Bowl:

• In a bowl, add a base of quinoa. Layer with roasted sweet potatoes, butternut squash, sautéed kale, and red cabbage slaw.

• Top with sliced avocado, a sprinkle of pumpkin seeds, and freshly chopped parsley (if using).

Nutritional and Detoxifying Benefits:

• Sweet potatoes and butternut squash provide complex carbs and beta-carotene.

• Kale and red cabbage are loaded with fiber, antioxidants, and detoxifying properties.

• Avocado and olive oil offer healthy fats, supporting brain function and heart health.

• Quinoa adds plant-based protein and fiber, while pumpkin seeds boost magnesium and healthy fats.

Kid-Friendly Tip:

To make this more kid-friendly, you can serve the roasted veggies and quinoa separately, and let kids add toppings like avocado and pumpkin seeds based on their preferences. The sweet flavors of roasted squash and sweet potatoes make it naturally appealing!