Jun 09 2026
Restaurants›Thirsty Lion›Fall Harvest Bowl Recipe

Fall Harvest Bowl Recipe

Inspired by Thirsty Lion
Time1h 30m
Serves4

Arugula, shaved Brussels sprouts, quinoa, brown rice, butternut squash, caramelized pears, cranberries, goat cheese, beets, candied walnuts, pomegranate vinaigrette and apple honey dressing.

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Ingredients

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Grains

Vegetables

Fruits

Dairy

Nuts

Dressings

Method

Preparation of Grains

  1. 1

    Cook Quinoa

    Rinse 1 cup of quinoa under cold water. In a medium saucepan, combine quinoa with 2 cups of water and bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork.

  2. 2

    Cook Brown Rice

    In a separate pot, combine 1 cup of brown rice with 2 1/2 cups of water. Bring to a boil, then reduce heat to low. Cover and simmer for 45 minutes or until rice is tender and water is absorbed. Remove from heat and let sit for 10 minutes, then fluff with a fork.

Preparation of Vegetables

  1. 3

    Prepare Brussels Sprouts

    Shave 2 cups of Brussels sprouts using a mandoline or sharp knife. Set aside.

  2. 4

    Roast Butternut Squash

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

  3. 5

    Cook Beets

    Boil or roast the beets until tender (about 30-40 minutes if boiling). Let cool, peel, and cut into cubes.

Preparation of Fruits

  1. 6

    Caramelize Pears

    Core and slice 2 medium pears. In a skillet over medium heat, add a tablespoon of butter. Add pear slices and cook until golden and caramelized, about 5-7 minutes.

  2. 7

    Prepare Cranberries

    If using fresh cranberries, rinse them and set aside. If using dried cranberries, measure out 1 cup.

Assembly of the Bowl

  1. 8

    Combine Ingredients

    In a large bowl, combine arugula, shaved Brussels sprouts, cooked quinoa, and brown rice. Add roasted butternut squash, caramelized pears, beets, cranberries, goat cheese, and candied walnuts.

  2. 9

    Dress the Bowl

    Drizzle pomegranate vinaigrette and apple honey dressing over the salad. Toss gently to combine.

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