Vegan Hearty Autumn Harvest Bowl
A plant-based dish combining roasted seasonal vegetables, whole grains, and a lemon-tahini dressing.
Equipment
- 1 Oven
- 1 Baking sheet
- 1 Saucepan
- 1 Knife
- 1 Cutting board
Ingredients
Bowl Ingredients
- 1 medium butternut squash peeled and cubed
- 2 medium beets peeled and cubed
- 1 cup farro cooked as per package instructions
- 2 cups kale chopped and massaged with olive oil
Toppings
- 1 cup roasted chickpeas
- 2 tablespoons nutritional yeast
- 1/4 cup lemon-tahini dressing
Seasoning
- 2 tablespoons olive oil for roasting
- pinch salt to taste
- pinch black pepper to taste
Instructions
Preparing the Vegetables
- Preheat your oven to 400°F (200°C).
- Peel and cube the butternut squash and beets, then arrange them on a baking sheet.1 medium butternut squash
- Drizzle with olive oil and sprinkle with a pinch of salt and pepper. Roast for 30-35 minutes, or until tender.1 medium butternut squash
Cooking the Farro
- Cook the farro as per the package instructions until it's chewy and nutty. Drain and set aside.1 medium butternut squash
Assembling the Bowl
- Prepare the kale by massaging it with olive oil to make it tender.1 medium butternut squash
- In a bowl, layer cooked farro, roasted squash and beets, massaged kale, roasted chickpeas, and sprinkle nutritional yeast.1 medium butternut squash
- Drizzle with lemon-tahini dressing and serve.1 medium butternut squash