Autumn Harvest Bowl

I have to admit, I’m a little sad to see summer go, but I can't help but be excited about the all of the possibilities that autumn has to offer. 🍂A season of fresh starts, new routines, activities and adventures.  Sure, I'll miss my more laid back summer schedule and nights when the sun didn't set until after 9:00 but I'm excited about this new season that we're entering into. 🍁

I'm ready to trade in my bathing suit for some soft, cozy sweaters and my fresh strawberry shortcake and corn on the cob for all things warm, delicious and  pumpkiny. 🎃There's something about the crisp Fall air that makes me want to escape to my kitchen and start putting together hearty casseroles, make comforting soups and bake soul warming desserts.  🍎 

Sadly, my kitchen still isn't quite ready for me to use - still waiting on water and countertops - so my Fall cooking might not happen until late November this year.  Rest assured that even if it's delayed - it WILL happen.  I can hardly wait to start to start baking in my new dream kitchen.  Just imagine the Thanksgiving extravaganza that I can create this year with double the oven capacity.  🦃 😅 

We eat a fair amount of take out these days and grain bowls have become my new go-to meal.  I've have some really awesome grain bowl creations from local restaurants so putting together a homemade bowl filled with roasted sweet potatoes, fresh apples, walnuts and dried cranberries just seemed to make sense.  I actually made this Autumn Harvest Grain Bowl just before kitchen demolition began in September.  It was super satisfying and SUPER delicious.  

Autumn Harvest Bowl
2 cups mixed greens
1/2 cup quinoa cooked
1 small sweet potato
1 apple, sliced thin
1/4 cup chickpeas, rinsed
2 Tbsp dried cranberries
1 Tablespoon chopped walnuts
2 Tablespoons cheese

for the dressing:
2 Tablespoon dijon mustard
1 Tablespoon maple syrup

Dice sweet potato.  Drizzle with olive oil.

Roast 40 minutes at 375. 

Cook quinoa according to directions. 

Divide greens between 2 bowls.  

Top with sweet potatoes.

Add a spoonful of quinoa. 

Add chick peas.  

Top with sliced apples. 

Arrange cheese over salad. 

Sprinkle with cranberries and walnuts.

Combine dressing ingredients. 

Drizzle dressing over salad.

Grain bowls are growing in popularity and you might remember the other grain bowl recipes that I've shared on the blog. My family loves mediterranean bowls with olives, cucumbers, tomatoes with a tahini sauce.  Mexican bowls are another favorite in this house.  Brown rice, cilantro, black beans and cheddar cheese take center stage when I serve those.  These Fall themed grain bowls are a great way to enjoy the deliciousness of this autumn season.  Pair it with a steaming cup of butternut squash soup - and you've got yourself a perfect Fall combination. 

​Ciao!

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