Fall Harvest Bowls

A part of shifting into fall mode for me is roasting all of those awesome fall veggies and making some hearty bowls. And of course I had to throw some sweet potatoes into this one- you know me and my sweet potatoes. Bowls are just a simple, healthy dinner idea that are quick to make and great for meal prep and busy evenings. Today I’m featuring a bunch of delicious fall ingredients, tied together with an apple cider vinegar dressing. Yum!

You guys like Brussels sprouts, right? I love them, and so I roasted a bunch of them up with my sweet potatoes till they were nice and crispy. I also got out my frozen corn. Frozen corn is like the most underrated thing. It’s so tasty and it’s ready in less than five minutes! Sometimes I just eat it as a snack. So so far we’ve got Brussels sprouts, sweet potatoes, corn, and some delicious dressing.

Next is quinoa, some avocado, and a soft boiled egg. I’ve been big on eggs lately too. They’re fast to cook and are a great source of protein.When you’ve got that golden yolk just bringing everything together in your bowl it’s just perfection😍 On top of all that I sprinkled some pumpkin seeds for an extra touch of fall, and then voila! You’ve got the perfect fall bowl that’s simple, healthy and so yum.

Hope you enjoy!

Fall Harvest Bowl

Serves: 2

Total Time: 35 minutes

Ingredients:

For the Bowl:

  • 1 medium sized sweet potato, peeled and cut into cubes a couple of centimetres big
  • 8 Brussels sprouts, washed with the outer leaves removed, and cut in half
  • 1 1/2 tbsp olive oil
  • 1/2 cup quinoa
  • 1 cup water
  • 2 cups frozen corn, defrosted
  • 1 avocado
  • 2 eggs
  • Handful of pumpkin seeds to sprinkle on top (optional)
  • Salt and pepper to taste

For the Dressing:

  • 2 tbsp olive oil
  • 1/4 cup apple cider vinegar
  • 1 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Preheat your oven to 400 degrees Fahrenheit.
  2. Toss the cubed sweet potatoes and halved Brussels sprouts in a bowl with the olive oil and some salt and pepper. Dump them on a parchment lined baking sheet and roast for 25-30 minutes, until soft and caramelized.
  3. While the veggies are roasting, bring the quinoa and water to boil in a small pot. Lower the heat for a simmer, then cover and cook for 15 minutes. Remove from the heat and let sit until needed.
  4. In another pot, bring water to a boil and add in the eggs. Depending on the egg size, I boil my eggs for 7-8 minutes for a runny yolk. If you have small eggs I would do 5-6 minutes. Transfer the eggs to a boil of cold water after boiling to prevent them from continuing to cook.
  5. In a small bowl, whisk together the dressing ingredients, then set aside.
  6. Build your bowls! To each bowl, add in half the quinoa, corn, roasted veggies, avocado, and an egg. Drizzle with the dressing and then sprinkle with pumpkin seeds to finish.

Have a great weekend everyone!

Yours Truly,

Olivia:)

Loaded Maple Balsamic Salad

How’s it going guys? It’s starting to feel like summer vacation because the weather is finally warming up! I’m starting to establish some rhythm and being more productive, so that’s a plus. These posts are keeping me busy and thinking!

Sooooo I heard that lots of people don’t like salads. What’s up with that? I don’t know what kind of salads that they’re eating, but in my world, salads have hot veggies, cold veggies, protein, mashed avocado, and SICK dressings. Making salads is actually so much fun because you can play around with flavour combos and pretty much add whatever you want. Today I’m sharing the recipe for this Loaded Maple Balsamic Salad. And before you ask, yes, it is VERY loaded. You’ve got sauteed peppers and golden brown butternut squash, corn, carrots, cucs, spinach, avo, hemp hearts, and an awesome maple balsamic dressing. Is it even physically possible not to like that combo? I think not. Go check out the recipe!

Loaded Maple Balsamic Salad

Serves: 1 very hungry person

Total Time: 20 minutes

Ingredients:

For the Salad:

  • A handful of baby spinach
  • 1 tbsp olive oil
  • Half a bell pepper, thinly sliced
  • 1/2 cup cooked corn (I used frozen)
  • 3/4 cup frozen butternut squash chunks (If you don’t have these you can use roasted squash or sweet potato, and skip the steps related to the frozen squash)
  • Salt and pepper to taste
  • 1/4 of a large cucumber, diced
  • 1/2 a large carrot, shredded
  • 1/2 an avocado, mashed
  • A sprinkle of hemp hearts

For the Maple Balsamic Dressing:

  • 1 tbsp olive oil
  • 1 tbsp balsamic vinegar
  • 1/2 tsp dried rosemary
  • 1/2 tsp maple syrup
  • Salt and pepper to taste

Directions:

  1. Whisk the dressing ingredients in a bowl and set aside.
  2. Heat the olive oil in a small pan over medium heat, and add in the peppers to saute.
  3. While the peppers are cooking, bring some water to boil in a small pot and add in the frozen butternut squash chunks. Cook them for about 2 minutes, then drain and add them to the pan with the peppers.
  4. Cook the squash and the peppers until they’re soft and have some browning going on on the outside, about 6 minutes. Then remove from the heat and season with salt and pepper.
  5. In a large bowl, arrange the spinach, peppers and squash, carrots, cucumber, and corn. Place the mashed avocado in the centre, and top with the hemp hearts and maple balsamic dressing.
  6. Enjoy!!

I hope this salad changes your mind about salads. It’s the salad to end all salad discrimination!

Yours Truly,

Olivia;))