Jul 13 2026
Restaurants›Crave Kitchen & Cocktails›Harvest Bowl Recipe

Harvest Bowl Recipe

Inspired by Crave Kitchen & Cocktails
Time1h
Serves4

Quinoa | Kale | Shaved Brussel Sprouts | Roasted Butternut Squash | Dried Cranberry Candied Walnuts | Caramelized Shallot Vinaigrette

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Ingredients

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Base

Toppings

Vinaigrette

Method

Prepare the Base

  1. 1

    Cook Quinoa

    Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine the rinsed quinoa with 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until all water is absorbed. Fluff with a fork and set aside.

  2. 2

    Prepare Kale

    Remove stems from 2 cups of kale and chop the leaves into bite-sized pieces. Steam or sauté in a bit of olive oil for 3-5 minutes until just wilted. Set aside.

  3. 3

    Shave Brussel Sprouts

    Trim the ends of 1 cup of brussel sprouts and shave them thinly using a knife or a mandoline. Set aside.

  4. 4

    Roast Butternut Squash

    Preheat the oven to 400°F (200°C). Peel and cube 2 cups of butternut squash. Toss with olive oil, salt, and pepper. Spread on a baking sheet and roast for 25-30 minutes until tender and slightly caramelized.

Prepare Toppings

  1. 5

    Add Dried Cranberries and Candied Walnuts

    Measure 0.5 cups each of dried cranberries and candied walnuts. Set aside for topping the bowl.

Make Vinaigrette

  1. 6

    Caramelize Shallots

    Finely chop 2 shallots. In a pan over medium heat, add 1 tablespoon of olive oil. Add shallots and cook, stirring occasionally, until they are golden brown and caramelized, about 8-10 minutes.

  2. 7

    Mix Vinaigrette

    In a small bowl, whisk together the caramelized shallots, 0.25 cups of olive oil, 2 tablespoons of apple cider vinegar, 1 tablespoon of honey, 0.5 teaspoons of salt, and 0.25 teaspoons of black pepper until well combined.

Assemble the Harvest Bowl

  1. 8

    Combine Ingredients

    In a large bowl, combine the cooked quinoa, sautéed kale, shaved brussel sprouts, and roasted butternut squash. Drizzle the caramelized shallot vinaigrette over the mixture and toss to combine.

  2. 9

    Add Toppings

    Top the quinoa and vegetable mixture with dried cranberries and candied walnuts before serving.

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