Harvest Bowl (Edit recipe)

This harvest bowl is PACKED with essential nutrients, fibre and plant-based protein, to keep you feeling good all day long and the best bit?? It takes little under 30 minutes to make. You also don’t have to serve it with Tofu, you can choose any protein choice that you like.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	1277
Fat:	44 g
Carbohydrates:	189 g
Protein:	51 g
Cholesterol:	0 g
Sodium:	546 mg
Fiber:	37 g
Sugars:	30 g
Calculated for total recipe.

by theyogaplantkitchen

Serves: 2-3

Ingredients

1 whole Butternut Squash, or small pumpkin or 2 sweet potatoes, chopped into chunks
1 whole Red Onion, cut into 6 wedges
1 bunch Kale
150 grams Wild Rice, or basmati rice
250 grams Tofu, pressed
400 grams Chickpeas
1 tsp Paprika
0.5 tsp Ground Cinnamon
1 tsp dried Oregano
1 whole Lemon
1 Tbsp Low Sodium Wheat-free Tamari
2 cloves Garlic, minced
2 - 3 Tbsp Extra Virgin Olive Oil

dressing

to serve

3 pinch Pumpkin Seeds, optional
3 pinch Roasted Pecans, optional
3 Tbsp Sauerkraut, optional
1 bunch fresh Thyme
2 pinch Chili Flakes, optional

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

DIRECTIONS:
preheat the oven to 180c and prepare two baking trays with parchment paper.
Massage 1tbsp olive oil, the paprika, cinnamon and a sprinkling of rock salt into the pumpkin/squash chunks. spread the chunks evenly over one of the baking trays with the onion wedges. bake for 30 mins. then sprinkle over some fresh thyme and chilli flakes.
Place the chickpeas in a bowl, and dab with a clean towel, to get rid of any excess water. (this will help them to crisp in the oven) Mix in 2 tsp of olive oil, oregano and a sprinkling of rock salt. Spread out on the other baking tray and bake for 20 mins.
Marinade the tofu (or protein of choice)in 1-2tsp of olive oil, minced garlic and tamari. Fry in a non stick pan over a medium heat until golden and starting to crisp. This should take about 15 mins.
Massage the kale with the zest of 1 lemon & 1 tsp olive oil.
Cook the rice according to package instructions.
To make the dressing, mix all the ingredients in a small bowl, add a little hot water and stir well, until the right consistency forms.
To serve, spoon a heap of rice into a bowl, add the kale, pumpkin chunks, red onion wedges, chickpeas & tofu. Sprinkle over any seeds, nuts and fresh herbs, then drizzle over the dressing. ENJOY!