Fall Harvest Bowl

 

This week we have another great nutritious "Fall Bowl" recipe.

This one is inspired by "Sweetgreen", 

Sweetgreen Harvest Bowl

3 Servings

Serve on a bed of  prepared wild or brown rice, (for an easy rice recipe)

Sweet Potatoes

Slice 3 small sweet potatoes (or 2 normal) into rounds

Coat with olive oil, cinnamon, and sea salt

Roast at 350 degrees for 25 minutes

'Chicken' Tofu

Cube 1/2 block of tofu

Mix together cumin, nutmeg, cayenne, and pinch of salt

Coat tofu cubes in spice mix and spoonful of cornstarch

Saute in pan with olive oil on medium heat until crispy

Balsamic Dressing

2 tbsp olive oil

1 tbsp balsamic vinegar

1/2 tbsp dijon mustard

Salt & Pepper to taste

Other Toppings

 1 apple, cubed

Toast almonds with olive oil 

Roasted cauliflower with nutritional yeast 

To assemble:

Massage kale with olive or coconut oil until softened

Add cooked rice, tofu, and sweet potatoes

Top with almonds, apple, cauliflower and balsamic dressing

Have a great week.

Wear your mask please.

VOTE!!!

Judd