Harvest Bowl Recipe
roasted yams, brown rice, quinoa, artisan greens, roasted beets, grilled red peppers, cranberries, local goat cheese, hemp hearts, basil balsamic vinaigrette. ADD grilled chicken or shrimp 7.95 crispy tofu 6.95
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Ingredients
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Grains
Vegetables
Fruits & Nuts
Dairy
Condiments
Optional Protein Add-ons
Method
Preparation
- 1
Prepare the grains
In separate pots, cook the brown rice and quinoa according to package instructions. Typically, brown rice takes about 45 minutes, while quinoa cooks in about 15 minutes. Once cooked, set aside.
- 2
Roast the yams and beets
Preheat your oven to 400°F (200°C). Peel and cube the yams and beets. Spread them on a baking sheet, drizzle with olive oil, and sprinkle with salt and pepper. Roast for 25-30 minutes or until tender.
- 3
Grill the red peppers
While the yams and beets are roasting, slice the red bell pepper into strips. Grill them on a grill pan or outdoor grill until slightly charred, about 5-7 minutes.
- 4
Assemble the bowl
In a large serving bowl, layer the cooked brown rice, quinoa, roasted yams, roasted beets, grilled red peppers, and artisan greens.
- 5
Finish the dish
Top the bowl with dried cranberries, hemp hearts, and crumbled goat cheese. Drizzle with basil balsamic vinaigrette before serving.
Serving
- 6
Optional protein
If desired, add grilled chicken, shrimp, or crispy tofu on top of the bowl before serving.