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:)

10 Healthy Freezer Meals

Lots of places are starting to open up again, which means a gradual return to our busy lives. I found out a few days ago that I’m going back to school in September, and I’m really excited about it! Hopefully sports and activities can begin again soon too. But something I’ve really enjoyed over these past months is all the time that I had to cook. Now that I’ll have a somewhat full schedule again, I might not have the luxury of taking an hour to make an awesome dinner each night! Not to mention I’ll have to make school lunches again. So I thought I’d do a roundup of a bunch of Healthy Freezer Meals that I’ve posted.

I always like having a few things in my freezer that I can take out for my lunch the night before. Having freezer meals on hand is also handy for busy nights when we’re rushing to different things, and don’t have time to cook. I know things aren’t going to be completely back to normal, so maybe I won’t be THAT busy, but sometimes I’m tired and don’t feel like cooking anyways. My point is, it’s not a bad idea to have some delicious food stocked up and ready to go.

On this list, we’ve got everything from soups and stews to curries and falafel. Not all of these recipes have freezing details in them, but you can pretty much throw any of these meals into a resealable bag and freeze them like that. To reheat frozen soups, stews and curries, just run the bags under some cold water for a bit, then pop the frozen meal into a pot with a bit of water to melt. It also helps if you place the bags in the fridge to defrost the night before; that way you just have to heat up your meal. These freezer meals are all super nutritious as well, which is a bonus for when you need fuel before or after sports.

I like to take a day or two to just make big batches of a few recipes on this list, and throw them in the freezer for emergencies. It’s a fun and productive thing to do on a rainy day! I hope this post helps you out;))

10 Healthy Freezer Meals

Lentil and Barley Stew This Stew is so hearty and comforting! It’s packed with protein and complex carbs to fuel you through your day.

Cauliflower Soup This soup is full of flavour and makes for a great light lunch:))

Soul-Warming Chickpea Curry Curry is one of my favourite meals to make and eat, and this one has so much flavour and texture from the chickpeas. Defrost and serve with pre-cooked quinoa for a quick weeknight dinner, or pack it in your thermos for an awesome school lunch.

Vegetable and Coconut Curry A delicious meal that’s packed with veggies and deliciousness. Add some noodles for an easy lunch.

Falafel These falafel are full of protein, and when defrosted make a great addition to salads, bowls, wraps, and sandwiches! They’re so great to have on hand.

Golden Lentil and Coconut Soup Such a velvety, flavourful, and gorgeous soup! This will definitely both warm you and fill you up! It’s so good:)

Stuffed Pepper Stew Another hearty stew that’s super tasty as well:)) It would go great with a piece of toast.

Lentil and Coconut Curry I love this curry SO MUCH because of its creaminess and flavour. Freeze some for when you want a kick-ass meal!

Beans and Broccoli This is a vegan take on beef and broccoli that is great with rice, quinoa, or in salads, wraps and bowls.

Moroccan Style Chickpea Stew This stew is super delicious and has big chunks of hearty veggies with warm middle-eastern spices. Love it!

Definitely stock up your freezer with a bunch of these recipes! Hope you enjoy them:))

Yours Truly,

Olivia:))