Harvest Glow Bowl
A wholesome and comforting grain bowl featuring roasted seasonal vegetables, fluffy whole grains, and savory plant-based protein, enhanced with anti-inflammatory spices and fresh herbs.
Ingredients
For the Base
- 2 Whole grains (e.g., quinoa or brown rice), cooked according to package instructions Use farro or barley if not gluten-free; otherwise, stick with quinoa or certified gluten-free brown rice.
For the Roasted Vegetables
- 2 cups Seasonal vegetables (e.g., sweet potatoes, bell peppers, zucchini), chopped into bite-sized pieces Chop uniformly for even cooking.
- 2 tablespoons Olive oil Use light-tasting for a neutral roast or extra-virgin for more flavor.
- 1 teaspoon Turmeric Add warmth and color; fresh ginger can also be used.
- 1 teaspoon Ginger Fresh or ground; minced fresh ginger can be tossed with vegetables.
- to taste Salt and pepper Adjust according to preference.
For the Protein & Garnish
- 1 cup Plant-based protein (e.g., chickpeas or lentils), cooked Use chickpeas for texture; lentils for a softer bite.
- 1/4 cup Fresh herbs (e.g., parsley or cilantro) for garnish Add right before serving.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Chop the seasonal vegetables into bite-sized pieces and place them on a baking sheet. Drizzle with olive oil, and sprinkle with salt, pepper, turmeric, and ginger.
- Roast the vegetables in the oven for about 25–30 minutes, or until they are tender and slightly caramelized.
- While the vegetables are roasting, prepare the whole grains according to package instructions.
Assembly
- In a large bowl, combine the cooked grains, roasted vegetables, and plant-based protein. Toss to combine.
- Serve the bowl warm, garnished with fresh herbs.
Notes
This bowl works well as a meal-prep option, storing components separately for up to 3–4 days. Can also customize with spices or acid like lemon juice for brightness.