Fall Nourish Bowls
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
American, Vegetarian
Fall Nourish Bowls
Description
Fall Nourish Bowls bring together a variety of fresh and roasted ingredients including peeled and diced sweet potatoes, wild rice, kale, apples, pomegranate seeds, and avocado. Each element is prepared individually, with sweet potatoes roasted until tender and wild rice cooked as a hearty grain base. The maple tahini dressing blends tahini, maple syrup, lemon juice, and garlic to provide a creamy, tangy, and subtly sweet complement.
The combination highlights the natural sweetness of roasted sweet potato and apples alongside the earthiness of kale and almonds, creating a balance of flavors and textures. The addition of avocado adds creaminess, while pomegranate arils contribute bursts of freshness. This bowl is assembled by layering rice and toppings, then finishing with the dressing.
This recipe suits a nourishing lunch or light dinner and can be served as a vegetarian main dish. It showcases seasonal produce and offers a colorful presentation. The maple tahini dressing binds the ingredients, enhancing each component without overpowering.
Sometimes the baking time for the sweet potatoes may require adjustment if diced pieces vary in thickness. Butternut squash can be used instead of sweet potatoes. The dressing consistency can be adjusted with added water to suit preference.
Ingredients
- 2 sweet potato peeled and diced, medium
- 2 tablespoons olive oil
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 1 cup wild rice
- 4 cups kale shredded
- 2 red apples cored and thinly sliced
- 1 pomegranate arils 8-ounce package, POM POMS Fresh
- 1 red onion diced
- 1 avocado halved, peeled, seeded and diced
- ½ cup almonds chopped
For the maple tahini dressing
- ⅓ cup tahini
- 2 tablespoons maple syrup
- 1 tablespoon lemon juice freshly squeezed
- 1 clove garlic pressed
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
Instructions
- To make the maple tahini dressing, whisk together tahini, maple syrup, lemon juice, garlic and 2 tablespoons water; season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
- Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
- Place sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender*; set aside.
- Cook wild rice according to package instructions.
- Divide wild rice into bowls. Top with sweet potato, kale, apple, POM POMS Fresh Arils, onion, avocado and almonds.
- Serve with maple tahini dressing.
Notes
- Sweet potatoes can be substituted with butternut squash; adjust baking time accordingly due to differing thickness.
- Maple tahini dressing thickness can be thinned with extra water to reach preferred consistency.
User Reviews
Overall Rating
5
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