Fall Harvest Grain Bowl
This Fall Harvest Grain Bowl is warm, comforting and loaded with fresh, seasonal ingredients. The base is made with baby spinach, your choice of grain, Brussel sprouts, acorn squash and roasted Granny Smith apples, top it off with pumpkin and pomegranate seeds along with a delicious tahini dressing for tons of flavor!
2 lb Brussel Sprouts, cut in half
8oz baby spinach
1/2 cup any cooked grain (quinoa, fonio or wild rice)
2 lb acorn squash, cut into wedges
1/4 cup pumpkin seeds, toasted
1/2 tsp black pepper
3 oz apple Granny Smith, roasted
2 oz pomegranate seeds
1 tbsp extra virgin olive oil
¼ cup tahini, mixed well
2 tsp dijon mustard
2 tbsp lemon juice
1 tbsp apple cider vinegar
2 tbsp chopped herbs (you can use chives, dill, tarragon, parsley or basil, or a mix of any/all!)
¼-½ tsp sea salt
¼ tsp black pepper
Water to thin out
Whisk all ingredients together. Thin to desired consistency with water. Should be on the thick side but pourable.
Heat oven to 425 degrees.
Prepare the grain bowl: Place the Brussel sprouts on a rimmed baking sheet. Place acorn squash on another and apples on another baking sheet, line with parchment paper. Drizzle vegetables with olive oil and salt to coat. Roast brussels sprouts and apples for 10-12 minutes and acorn squash for 15-20 minutes, until vegetables are browned and tender. Toss vegetables once or twice while roasting.
While vegetables are in the oven, make quinoa, fonio or wild rice according to package instructions.
After everything cools, plate according to picture:
1/2 cup cooked grain
6 brussels sprouts
6 acorn squash
2 oz baby spinach
4 apple slices
1 oz pomegranate seeds
sprinkle of toasted pumpkin seeds
Enjoy this warm wholesome bowl on cozy fall evenings or weekday lunches.