This Harvest Bowls Recipe features roasted winter or autumn vegetables, such as brussels sprouts and sweet potatoes, along with lentils, quinoa and plenty of nuts. Drizzled with a luscious warm bacon vinaigrette, these harvest bowls are a comforting, nourishing and delicious feast for the soul!
Hi ya’ll! How was everyone’s weekend and Valentine’s Day?
Ours was good. It was filled with some recipe testing, a touch of relaxation, a binge marathon viewing of ‘Under the dome’, and a romantic meal for two that we cooked together in the comfort of our kitchen and jammies. It also included a gift card to 5 sessions of artificial warmth, which I will be using immediately.
Overall, no complaints here!It has been bitterly cold here, making me crave big ‘ole Buddha bowls filled with good for the soul ingredients on repeat.
Plus, I figured a lot of you overindulged on chocolate and bubbly over the weekend, so I thought I’d share something on the lighter side today. Because, aside from Valentine’s day being a free pass to eat all the things naughty, you are still keeping up with those healthy new year’s resolutions. Right?
Or are you totally over that nonsense?
Well, in case you are in the latter camp, no worries, this healthy dish includes bacon (real or fake depending on your preference). 😉
Easy Harvest Bowls Recipe
Have you guys hopped on board the Buddha bowl band wagon yet? In case you haven’t, and you’ve got zero idea what in the tarnation a Buddha bowl is, don’t fret.
A Buddha bowl (or hippie bowl) is simply a bowl filled with ingredients that are nutritiously packed. Various veggies, beans, grains, greens, nuts, seeds… whatever is healthy and makes your skirt fly up works here. Since it’s a winter wonderland outside, I decided to pack my bowls with a harvest of seasonal ingredients.
These bowls are loaded with fluffy, protein packed lentils and quinoa; roasted, caramelized brussels sprouts, sweet potatoes and shallots; juicy raisins, crunchy hazelnuts; a sprinkling of salty, cheesy parmesan and earthy, fresh thyme.
As delicious as all that Buddha-y jazz is, it becomes ridiculously delish with a drizzle (or glug) of the vinaigrette. Because, hello bacon.
Tangy, creamy, smooth, slightly sweet, a smidge salty, and totally bacon-tastic, the vinaigrette is the perfect finishing touch.Hearty, comforting, healthy, nourishing and seriously delicious, these autumn harvest bowls are a feast for the soul. These roasted vegetable bowls will totally have you wanting to rub your belly… not for good luck, but for feeling the good fortune of stuffing your face with something healthy and utterly delicious. Until next time, friends, Cheers to bodacious bowls of yum!
Roasted Winter Harvest Buddha Bowls
- For the Grains:
- 1 Cup uncooked Quinoa - rinsed
- ¾ Cup uncooked Lentils
- 2 ¾ Cup Water
- ½ tsp Salt
- ¼ tsp Ground Ginger
- 1 sprig Thyme , plus more for garnish
- For the Veggies:
- 2 large Shallots – peeled and halved lengthwise
- ¾ Pound Brussels Sprouts – trimmed and halved
- 1 large Sweet Potatoes – peeled and diced into 1’’ cubes
- 2 TBS Extra Virgin Olive Oil
- ½ tsp Garlic Powder
- ½ tsp Dried Thyme
- ½ tsp Ground Ginger
- 1 tsp Sea Salt
- ¼ Cup Hazelnuts - toasted
- ¼ Cup Raisin
- Parmesan Cheese - shredded, to taste
- 4 Slices Center Cut Bacon – diced*
- ¼ Cup Apple Cider Vinegar
- 2 TBS Honey
- 2 TBS Dijon Mustard
- 1 Cloves Garlic – minced
- Kosher Salt & Freshly Ground Black Pepper , to taste
- Preheat the Oven to 400 degrees and prepare a large sheet pan (or two, you do not want to crowd the vegetables) with aluminum foil for easy clean up. Spray with non-stick cooking spray.
- Cook the Grains: Place the quinoa and lentils in a medium saucepot with water, salt, ginger and thyme. Bring to a boil over high heat, immediately reduce heat to simmer and cover. Cook about 25 minutes or until lentils are cooked and quinoa is fluffy. Remove from heat. Fish out thyme sprig and discard. Fluff with a fork and set aside, covered.
- Meanwhile Roast Vegetables: Place the shallots, brussels sprouts and sweet potatoes in a large bowl. Add oil, garlic, dry thyme, ginger and salt. Toss to coat. Transfer vegetables to prepared sheet pan and roast in the oven, on the center rack, for 35-45 minutes, turning once half way through cooking, or until vegetables are golden and cooked through.
- While the Vegetables Roast, Make the Vinaigrette: Add Bacon to a small saucepan, over medium heat and cook until crispy. Remove bacon from the pan to a paper towel lined plate. Pour off all but 1 tablespoon of bacon fat. Add garlic and sauté for 30 seconds. Add remaining vinaigrette ingredients to the pan and season with a pinch of salt. Cook until vinaigrette is slightly thickened, whisking continuously, until vinaigrette is slightly thickened, about 2 minutes. Remove from heat and transfer to a mason jar*. Add cooked bacon to vinaigrette. Shake to combine and set aside until ready to use.
- To Serve: Toss lentils and quinoa with half of the vinaigrette. Divide quinoa and lentils between bowls and top with roasted vegetables. Scatter with nuts, raisins and parmesan. Drizzle with the remaining dressing and garnish with fresh thyme leaves if desired. Serve and enjoy!
*Warm Mason jar under hot water before adding vinaigrette to prevent jar from cracking.
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