Harvest Bowl

Cook Time 45-50 minutes

Active Time 40-45 minutes

Serves 3-4 people

Ingredients

Base (Brown Rice)

1 cup of Brown Rice

1 pinch of Salt

Kale Stir Fry

4 cups of Kale

2 cloves of Garlic

Olive Oil

Salt

Rosemary Sweet Potatoes

1 Sweet Potato

2 sprigs of Rosemary

Olive Oil

Salt

Protein (Roasted Chickpeas)

1 can of Chickpeas

Pinch of Salt

1 TSP Cumin

1 TSP Paprika

1 TSP Garlic Powder

1 TBSP Olive Oil

Raw Ingredients

1 Cucumber

16 Grape Tomatoes

1 Avocado

Dressing (Tahini)

1 splash of Shoyu

1 cup Ice

1/2 cup Parsely

1 freshly squeezed Lemon

2 cloves coarsely chopped Garlic

1 cup Tahini

Garnish

Sesame Seeds

Directions

Rice

1. In a medium-sized pot bring 2 cups of water, 1 cup of rice, and a pinch of salt to a boil.

2. Turn heat down to medium-low heat and cook until the rice has absorbed all the water. This should take around 45 minutes to an hour.

3. Once the rice is done cooking, remove it from the heat, fluff it with a fork, and set it aside.

Roasted Chickpeas

1. Set oven to broil on high.

2. Drain and rinse 1 can of chickpeas.

3. Transfer chickpeas to a small-medium size bowl.

4. Add 1 TBSP olive oil on top of chickpeas.

5. Mix in 1 TSP paprika, 1 TSP garlic powder, 1 TSP cumin, and 1 TSP salt.

6. Spread chickpeas out on an oven-safe tray.

7. Broil chickpeas on high for 5-10 minutes. Coming back every 3 minutes to toss.

8. Take chickpeas out of the oven when crispy and set aside.

Sweet Potatoes

1. Preheat oven to 450°.

2. Strip leaves from rosemary sprigs and coarsely chop.

3. Wash and dry sweet potato.

4. Cut sweet potato into 1/2-3/4 inch cubes.

5. Coat a medium-sized pan with olive oil

6. Add sweet potatoes cubes on top

7. Add diced rosemary, 1 tsp salt, and 1-2 tbsp of olive oil on top of sweet potato cubes. Mix to coat.

8. Place in oven at 450° for 35 minutes or until sweet potatoes are golden.

9. Remove and set aside.

Kale

1. Dice 2 cloves of garlic and chop 4 cups of kale into bite-sized pieces.

2. In a medium pan, add 1 tbsp of olive oil and diced garlic. Turn to medium heat and wait for garlic to brown.

3. Once garlic browns, turn the heat down and add chopped kale. Stir to fully coat the kale in garlic and olive oil. Options to add a pinch of salt to the dish.

4. Once kale is fully cooked, take off the heat and set aside.

Raw Toppings

1. Slice cucumber longways.

2. Chop avocado longways.

3. Dice tomatoes into bite-sized pieces.

4. Set ingredients aside for assembly.

Tahini Dressing

1. Combine all dressing ingredients into a blender.

2. Blend together until smooth. (Options to add water to the blender until desired consistency is reached.)

Assembly

1. In a medium-sized bowl, place 1/4 a cup of rice at the bottom

2. Begin to top with ingredients, creating a section for each (sweet potatoes, kale, chickpeas, cucumbers, tomatoes, and avocado).

3. Garnish the bowl with sesame seeds (about 2 tsp per bowl).

4. For the final step, drizzle tahini sauce over the bowl.

5. Serve and enjoy!

Harvest Bowl

Note from the author: Buddha bowls are a staple of my diet. They are packed with everything our bodies need. If you are new to the vegan lifestyle or you're just looking to incorporate more healthy dishes into your diet, I highly recommend exploring Buddha Bowls. The only downside to these bowls is that they can take up a lot of time to create. To combat this, I recommend making your ingredients in bulk and saving them in your fridge so that you can use them for different dishes throughout the week.