Fall Harvest Bowl
Gluten-free, Vegan, Vegetarian, gut-friendly
​To make this beautiful, simple vegan bowl, you'll need:
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Kale. I lightly cooked the kale until it was dark green and slightly softened. This makes it easier to digest and reduces the bitterness. You can either steam it or heat it in a pan with just a splash of water.
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Green lentils.. I cooked up some green lentils to add protein and fibre to this bowl. You could also use chickpeas or another bean or lentil of choice. To cook green lentils, use 1 cup of lentils and 2-3 cups of water, simmered until tender.
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Apple.. Apples go well in savory dishes and since they’re in-season during the Fall months, it’s the perfect time to experiment with using them in savory recipes. Any kind of apple works, see what you can find local your area.
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Roasted butternut squash.. I use butternut squash but acorn, kabocha or any other kind of squash or pumpkin works. You can either peel it and cube it before roasting or roast it whole or in large chunks and peel it after. I usually just cut my squash in half, place it on a baking sheet face down, then roast at 425 degrees F until I can pierce it with a fork. Once it’s tender, let it cool a bit then you can easily scoop out the seeds, peel it and cut it into cubes. So easy!
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Roasted carrot.. I roasted up some carrots at the same time as the squash. Carrots add extra flavor, texture and nutrition to the bowl. I used a tiny bit of olive oil to roast them but you can omit the oil if you want, or steam them instead of roasting. Other than the oil, I just used salt and pepper.
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Lovey dressing- 1/4 cup evoo, 1 teaspoon Bragg raw cider vinegar, 1 teaspoon local raw honey, 1/2 teaspoon fresh lemon juice.
