Fall Harvest Nourish Bowl Recipe

An easy recipe that is well-balanced, hearty, and HEALTHY to get us through the week! Trust us, it’ll be your best selling bowl yet! 

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Here’s What You’ll Need

– 1/2 cup, tri-color quinoa

– 1/2 cup, kale, shredded, lightly massaged

– 1 tsp, sesame oil

– 1/4 cup, chickpeas, roasted

– 1/4 cup, butternut squash, roasted

– 1/4 cup, brussel sprouts, roasted

– 1/4 cup, carrot, roasted

– 1/4 cup, beet, roasted

– 2 tbsp avocado or olive oil

– 1/4 tsp himalayan salt

– 1/4 tsp black pepper powder

Toasted Sesame Seed Dressing

– 2 oz, purified water

– 3 tbsp, honey

– 3 tbsp, fresh juice of lemon or lime

– 1 tbsp, coconut aminos

– 1 tbsp, extra virgin olive oil

– 1 tsp, sesame oil

– 1/4 cup, sesame seeds, toasted

– 1 clove garlic, optional

– 1 tbsp ginger, minced

DIRECTIONS:

  1. Preheat oven to 425 degrees F.
  2. Wash and dry kale. Rough tear and massage with sesame oil. Set aside.
  3. Optional to peel or leave skins on and cube squash, carrot and beets. Cut brussel sprouts in half.
  4. Toss root vegetables, brussel sprouts and chickpeas in oil, salt and pepper to coat.
  5. Add to a lined baking sheet and bake in the oven for approximately 30 minutes, until golden and crisp.
  6. Serve with quinoa, kale and drizzle with the toasted sesame seed dressing.

Toasted Sesame Seed Dressing:

  1. Blend all ingredients in a high speed blender until smooth. Use water 1 tbsp at a time to aid in the blending process as needed and to achieve the desired consistency.

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