Bowls are the perfect vessel to pack a punch of flavor and nutrients into one convenient place. With a quinoa base and a medley of fall vegetables hits autumn harvest bowl will be a hit in your home this autumn. The bright lemon herb dressing is unparalleled. It is certain to be making its way out of this bowl and onto many other dishes on your upcoming menu. Together it’s the perfect meal.

Servings: 2
Prep Time: 15 minutes
Cook Time: 40 minutes

Ingredients

Bowl

1 cup quinoa, cooked and cooled
Bone broth for quinoa if desired instead of water (use code TRAILTOHEALTH for $10 off)
1 head cauliflower, chopped into florets
1 butternut squash, peeled & cubed
3 tablespoons olive oil (use code TRAILTOHEALTH for 10% off)
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cinnamon
1 teaspoon sea salt
3 cups Lacinto Kale, destemmed and sliced thinly and massaged with lemon and EVOO
1 large apple, thinly sliced
2 tablespoons hemp hearts

Dressing

1 cup olive oil
¼ cup lemon juice
1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons fresh rosemary, chopped
1 teaspoon sea salt

Directions

1. Preheat your oven to 425F and prepare two parchment lined baking sheets.

2. Rinse your quinoa and prepare per the manufacturers instructions either stovetop or in a rice cooker. You can use bone broth to make it more nutrient dense or water if preferred. (I cooked mine in my Instant Pot - use code TRAILTOHEALTH10 FOR $10 off - for 5 minutes on high pressure.)

3. In a small bowl, combine the olive oil, garlic, onion, sea salt and cinnamon and whisk to combine.

4. Coat the cauliflower florets and cubed butternut squash and place them on the parchment-lined baking sheets.

5. Roast for 20 minutes then flip them over and roast another 10-15 minutes.

6. While the veggies are roasting, core, and slice the apple and thinly slice the kale and massage it with a little bit of olive oil and lemon juice.

7. Add all of the dressing ingredients in a large jar and whisk or shake to combine.

8. When the quinoa and veggies are cooked and cooled, assemble the bowl by combining the kale, quinoa, and half of the dressing and placing it as the base of the bowl. Add the cauliflower in a row, followed by the butternut squash and the sliced apples. Drizzle with the remaining dressing and top with hemp hearts.

9. You can top it with grilled chicken or enjoy the bowl as is.