Healthy Harvest Bowls

The best way to combine your favorite fall flavors is by making Fall bowls. Pretty, colorful, healthy, and delicious Fall bowls filled with seasonal fruits and veggies. Making such a Buddha bowl is very simple. And so are the ingredients. Here’s how it goes: You start off your bowl with a creamy cauliflower grits base, and then top it with roasted veggies, sautéed kale, crisp sliced apple, hemp seed hearts, and pomegranate seeds. Hello, lover.

Servings: 6 bowls

INGREDIENTS

For the Cauliflower Grits:

• 1 large head cauliflower, broken into florets
• 1 cup stone ground (coarse) grits (polenta or cornmeal)
• 4 cups vegetable broth, divided
• 2 cups unsweetened almond milk
• 1 tsp sea salt
• 1/2 tsp garlic powder

For the Roasted Fall Vegetables:

• 1 large red onion, sliced into wedges
• 4 cups broccoli florets
• 4 carrots, sliced diagonally
• 2 large beets, peeled and sliced into wedges
• 2 large sweet potatoes, cubed
• 3 tbsp balsamic vinegar
• 1 1/2 tbsp olive oil
• 1/2 tsp garlic powder
• 1/2 tsp sea salt
• 1/4 tsp black pepper

For the Garlic Sautéed Kale:

• 1 tbsp olive oil
• 3 cups kale, broken into small pieces (bagged kale makes this easy)
• 1/4 tsp sea salt
• 1/4 tsp pepper
• 1/4 tsp garlic powder

For the Toppings:

• 1/4 cup pomegranate seeds
• 1 tbsp hemp seed hearts
• 1 green apple, thinly sliced

INSTRUCTIONS

For the Roasted Fall Vegetables:

1. Preheat the oven to 400 degrees F.
2. Combine olive oil, balsamic vinegar, sea salt, and pepper together and then drizzle over the veggies. Toss to coat. If using an oven-safe pan, sear the veggies over high heat for 3-5 minutes, then transfer to oven to finish. If not, use a rimmed baking sheet lined with parchment paper, and roast in oven for 20-30 minutes, or until veggies are tender.

For the Cauliflower Grits:

1. While veggies are cooking, add the cauliflower florets to a sauce pan and cover with 2 cups of the vegetable broth. Cook, covered, for 15-20 minutes, until the florets are tender (you can also microwave the cauliflower until tender - use veggie broth and cover). Transfer the cooked cauliflower and any leftover liquid to a blender and puree until smooth. Set aside.
2. Heat the remaining 2 cups vegetable broth and milk in a sauce pan over medium-high heat until simmering.
3. Stir grits into the simmering broth and milk. Cook, stirring frequently, until the grits are tender and the texture is thick, about 15-20 minutes.
4. Add in the pureed cauliflower, sea salt, and garlic powder, and stir until combined.

For the Garlic Sautéed Kale:

1. To make the kale, heat the olive oil over medium heat in a skillet. Add the kale and seasoning and sauté until softened.

For the Harvest Buddha Bowls:

1. To serve, add the cauliflower grits to a bowl. Top with roasted veggies, sautéed kale, pomegranate seeds, hemp seed hearts, and sliced apple. YUM!