Harvest Bowl

Every Sunday I prep 8 bowls for the week for grab and go lunches Monday – Thursday. If I don’t do this, my husband inevitably ends up eating 2 Kind bars for lunch. Not good for him, and probably not good for his co-workers.

This is a Fall variation with a kale and quinoa base, topped with roasted butternut squash and carrots, pickled onions, and rotisserie chicken. The dressing a creamy, spicy Tumeric Tahini Sauce. Everything is topped with a scatter of fresh mint and parsley and hemp hearts.

This can easily be made vegan by substituting chickpeas for the chicken.

Why it fuels

  • Turmeric contains the curcumin which decrease inflammation and can help with recovery and injury prevention.
  • Tahini is rich in omega-3 fatty acids, which increase oxygen delivery to the heart. It also has high amounts of magnesium and phosphorus for increased bone density and injury prevention.
  • Hemp hearts are full of omega-3, omega-6 and are a fantastic plant-based source of protein – they are 30% protein.

Ingredients

For the dressing

  • Juice of 1/2 lemon
  • 2 tbsp. Olive Oil
  • 1/2 – 1 tsp. Salt
  • 1/2 tsp. black pepper
  • 1/2 tsp. turmeric
  • 2 tbsp. tahini

For the salad

  • 1 cup cooked quinoa
  • 2 cups chopped kale
  • 1 cup diced butternut squash
  • 1 cup diced carrots (1 large or 2 small)
  • 1 tbsp. olive oil
  • Rotisserie chicken (or chickpeas)

Toppings

  • hemp hearts
  • chopped mint
  • chopped parsley
  • pickled onions*

Directions

  1. Preheat the oven to 400°. Toss the butternut squash and carrots in the olive oil and roast until soft and browned on the edges.
  2. Meanwhile, toss the kale and quinoa together and place in the bottom of 2 bowls.
  3. Whisk all the dressing ingredients together.
  4. Add the chicken or chickpeas to the top of the kale/quinoa. Then add the roasted veggies.
  5. Drizzle with the dressing.
  6. Top with pickled onions, hemp hearts, herbs, or any nuts, etc you’d like.

*I always keep pickled onions in the fridge. Simply slice a red onion and place in a saucepan with enough white vinegar to almost cover them, 1 tbsp. honey (or sugar), and a pinch of salt. Bring to a boil for about 2-3 minutes, then remove from heat. Store in an airtight container for about a week or so.

Makes about 2 bowls.

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