A Fall Harvest Power Bowl loaded with your fall favorites, topped off with a spiced maple tahini dressing! This bowl is vegan-friendly and can be made gluten-free with your choice of grain. Lots of healthy carbs and fats in this bowl plus fiber to keep you feeling full.
I was out for my daily walk the other day and it was absolutely gorgeous out. I don’t take my phone out with me, because if I did I know I’d be looking at it for no reason really. And my walks are a time to just… BE. To slow down and pay attention. To be in the moment. I ended up taking a longer walk than usual, due to the fact that I am still finding my way around the neighborhood (yes I got a little lost) but I found myself thinking about way too much that was on my to-do list. And I was walking fast, but not intentionally. I slowed down my pace to look up at the leaves changing colors on the trees. And it was an instant reminder to take this time of year in, because it doesn’t last long. I closed my eyes for a few seconds, listened to the wind in the trees, and imagined I was at my favorite place. And just like that all was well in the world… Or at least in my life in that moment. I was probably smiling like a nut job while an older couple passed by…
Call me a little crazy but I felt amazing. My to-do list was no longer on my mind and I was just walking and honestly focusing on nothing but listening to the trees in the wind. And truly, that attitude carried on for the rest of the day.
I can’t tell you guys enough how important it is to give your mind a break. I’m not really one for mediation (yet?) but these walks are a form. Take a break from your desk, get outside if you can, go for a quick walk, and leave your phone. Seriously… leave it. It will do your mind some good 🙂
Okay, now that I’ve got that off my chest, we can move onto this fall harvest power bowl 😀
Um… guys? Can I just bring up the fact that I am sharing TWO savory recipes in the same week. This is basically unheard of in FMK land. I can barely handle myself. I feel a little funny about it to be honest… But no worries, I’ll have something super duper great for you on Monday. It rhymes with…
^ that isn’t obvious at all.
ANYWAYS… When I made that sweet and spicy roasted squash I loved it so much I had to put it in a bowl meal. And we all know that everything great in life you can find in a bowl.
Granola. Chipotle. Ice cream.
Right? Just agree.
But for real… this fall harvest bowl? NEW LOVE. Naturally I’ve included my beloved B sprouts and kale. I’ve also changed some things up on you in the dressing department > see SPICED MAPLE TAHINI DRESSING.
It’s funny… I am honestly not one for tahini on it’s own. Of course I love it in hummus, but JUST tahini… not my favorite. However, when paired with a touch of maple syrup and you kick things up a notch with some cinnamon and cayenne it’s kind of awesome. Okay, and YES clearly I am on a sweet and spicy thing at the moment. I carried over the flavors from the squash into the dressing and it’s spectacular.
For the power bowl you need
a grain (I used freekeh but feel free to use quinoa or rice for gluten-free)
roasted squash (delicata, acorn, carnival, pumpkin, butternut, etc.)
roasted brussels sprouts
Or course what goes in the power bowl is ultimately up to you. Pick your fall favorites and just shove everything into a bowl 😀
These types of bowl meals are great for a satisfying dinner or make for an awesome lunch when prepping the grain and roasted veggies ahead of time. I know in the moment prepping ingredients days ahead can feel like a pain, but I promise it is worth it! Being satisfied with your meals is a great way to stay the healthy course and power through each day 🙂
- for two large bowls:
- ⅔ cup freekeh (or other grain)
- 1 cup brussels sprouts, halved
- 1 small delicata or acorn squash (about ¾ lb)
- 1 TBS oil
- 1 cup chopped kale, massaged in oil
- 1 small honeycrisp apple, thinly sliced
- 10 grape tomatoes
- for the dressing:
- ⅓ cup tahini
- 2 TBS maple syrup
- 1 TBS apple cider vinegar
- ⅛ tsp ground cinnamon
- a few dashes of all spice
- a few dashes cayenne pepper
- 3-4 TBS water to thin
- additional toppings to consider: feta, goat cheese, avocado, seeds, etc.
- Cook the freekeh: place ½ cup freekeh and 1½ cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
- Roast the veggies: Slice squash into rings and scoop seeds. Place squash and brussels sprouts on greased pan and drizzle with oil and sprinkle with seasoning. Roast veggies at 375F for about 25-30 minutes.
- Make the dressing: whisk together all of the ingredients in a small bowl until combined. Or use small blender. Set aside while rest of ingredients are cooking.
- Assemble the bowls: Once all of your ingredients are ready, divide cooked freekeh (about ⅓ cup), roasted veggies, apple slices, tomatoes, and massged kale into 2 medium bowls. Top with tahini dressing, and enjoy!
-Store leftover dressing in container in fridge up to 1 week.
- How often do you take a break from your phone?
- Are you a bowl fan?