harvest bowl recipe served on a plate, by Pekin the Chef
Jul 14 2026
Restaurants›Tupelo Honey Southern Kitchen & Bar›Harvest Bowl Recipe

Harvest Bowl Recipe

Inspired by Tupelo Honey Southern Kitchen & Bar
Time50m
Serves4

roasted garlic & cumin quinoa, sautéed cauliflower, carrots, shaved brussels sprouts, radish, fennel, broccolini, roasted red pepper romesco sauce, feta, slivered almonds

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Ingredients

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Harvest Bowl Ingredients

Method

Harvest Bowl Preparation

1

Prepare Quinoa

Rinse the quinoa under cold water. In a pot, combine quinoa, 2 cups of water, minced garlic, cumin, and a pinch of salt. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes or until water is absorbed. Fluff with a fork and set aside.

2

Roast Vegetables

Preheat the oven to 400°F (200°C). Chop cauliflower, carrots, and brussels sprouts. Toss with 2 tablespoons of olive oil, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes until golden and tender.

3

Sauté Other Vegetables

In a skillet, heat 1 tablespoon of olive oil over medium heat. Add sliced fennel and broccolini, sautéing for 5-7 minutes until tender.

4

Prepare Romesco Sauce

In a food processor, blend roasted red peppers with 1 tablespoon of olive oil and a pinch of salt until smooth. Adjust seasoning to taste.

5

Assemble the Bowl

In a large bowl, combine quinoa, roasted vegetables, sautéed fennel, and broccolini. Drizzle with romesco sauce, and top with crumbled feta and slivered almonds.