• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Kathy's Vegan Kitchen
  • Recipes
  • Categories
    • Vegan Entrees
    • Breakfast
    • Sandwiches
    • Small Bites
    • Vegan Desserts
    • Sauces, Dips & Dressings
    • Vegan Sides
    • Soups
    • Salads
    • How-To
    • Our Vegan Life
  • Vegan Reviews
    • Best Vegan Meal Delivery Service
    • Purple Carrot Review
    • Veestro Review
    • Fresh N’ Lean Review
  • About
  • TOP 50 EBOOK
    • Email
    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • COMFORT FOOD
  • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • COMFORT FOOD
    • COOKBOOK
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home / Recipes / Vegan Entrees

    Easy Harvest Bowl Recipe

    Published: Nov 17, 2019 · Modified: Sep 9, 2022 by Kathy Carmichael · This post may contain affiliate links.

    33 shares
    • Share
    • Tweet
    Jump to Recipe Print Recipe

    maple dijon harvest bowl

    When I think about Autumn, visions of apples and maple syrup come to mind. I love, for instance, the variety of fall produce items, like butternut squash, apples, and pecans. With that in mind, I decided to make a Harvest Bowl, full of everything I love about fall.

    BUY PRODUCE IN SEASON TO SAVE MONEY TO MAKE A FRESH HARVEST BOWL

    In order to save money, it is always wise to shop produce in season. During the fall, apples, and squash, for instance, are easily accessible and cheap.

    First, I always shop for my grocery store circulars which arrive the week prior to shopping. Then, I plan my next week's menu knowing what is on sale. Although many people don't food prep, organizing, and planning what I cook not only saves me money, it helps me keep on track with my weight goals. In other words, I don't want to throw food away, or have extra food around as an excuse to eat it!

    Furthermore, I like to prep food in advance, so it is easy to throw a meal together when it's time to eat. For this reason, I cook quinoa, butternut squash, and tofu, as well as, dressings ahead of time.

    HOW TO PREPARE A HEALTHY AND FRESH HARVEST BOWL

    Tofu, for example, can be marinated up to a week in advance, and it can be grilled ahead of time and reheated quickly. In order to make a harvest bowl, I  marinated my tofu in advance. Contrary to popular belief, simply pressing tofu, makes it absorb and take on marinade flavors. Clearly, pressing and marinating can be done in advance, which makes it easy to prepare when it's time to cook.

    The Perfect Pressed Tofu for Grilling, Baking, or Cooking in a Skillet is easy if you follow the directions. Then, I cut the tofu into two equal pieces, then two more, and finally two more.

    press tofu lemongrass tofujpg

    HARVEST TOFU MARINADE

    GRILLING TOFU FOR  HARVEST BOWL (OTHER OPTIONS)

    And, if I need my husband, the Grill Master, to grill tofu or anything for me, it is better to have him do it ahead of time. That way I'm not waiting on food, and secretly, I think he likes coking ahead of time to avoid the stress of a timeline.

    Even though I prefer to grill tofu for maple & stoneground mustard harvest bowl, other options exist for those who do not have a grill or the weather makes it difficult. 

    CHOOSE YOUR COOKING METHOD: (PICK ONE BELOW)

    GRILLING MAPLE & STONEGROUND MUSTARD TOFU

    • Pre-heat grill to 350 or medium-low
    • You can place the marinated tofu directly on the grill or I use a grill basket
    • Grill for 7 minutes on each side
    • Let cool slightly

    BAKED VERSION (If you don't have a grill) 

    • Follow the same directions for marinating
    • Pre-heat oven to 350 degrees
    • Place tofu pieces on a baking sheet with parchment paper or silicone baking mats; I used my copper crisper pan

    AIR-FRYER VERSION

    • Dip the marinated tofu on each side with cornstarch
    • Place large pieces into the basket, not touching each other
    • Cook on 370 for 10 minutes
    • Open the basket and turn large tofu pieces over
    • Bake for 10 more minutes

    Once the tofu is grilled, I just place it back in the marinade container, seal it up, and put it in the refrigerator until its time to reheat it. Besides, it takes 10 minutes at 350 degrees to reheat the tofu.

    HOW TO BUILD A DELICIOUS HARVEST BOWL

    harvest salad

    GRILLED MAPLE & STONE GROUND MUSTARD TOFU

    • Grilled Maple & Stone Ground Mustard Tofu Recipe

    BOWL INGREDIENTS

    • 1 small butternut squash peeled, seeded, and diced into ½ inch cubes
    •  salt and freshly ground pepper
    • 1 cup uncooked quinoa (yields 2 cups cooked)
    • 4 cups chopped kale 
    • ¼ cup dried cranberries
    • ⅓ cup chopped pecans
    • 2 medium Honey Crisp apple diced ½-inch cubes

    As always, I try to make cooking easier by planning ahead. Without a doubt, food prep makes my dinner easy every night. And, if you make extra, you have lunch for the next day.

    If you enjoy this bowl, you will love Lucky Dragon Bowl , How to Build a Vegan Poke Bowl, and Skinny Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu.

    Harvest Bowl

    Kathy Carmichael
    Maple and stoneground mustard harvest bowls are full of greens, apples, butternut squash, and grilled tofu taste like Autumn in a bowl.
    5 from 1 vote
    Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 30 mins
    Total Time 40 mins
    Course Entrees
    Cuisine American
    Servings 6 servings
    Calories 383 kcal

    Ingredients
      

    Grilled Maple & Stone Ground Mustard Tofu

    • Grilled Maple & Stone Ground Mustard Tofu Recipe

    BOWL INGREDIENTS

    • 1 small butternut squash peeled seeded, and diced into ½ inch cubes
    • salt and freshly ground pepper
    • 1 cup uncooked quinoa yields 2 cups cooked
    • 4 cups chopped kale
    • ¼ cup dried cranberries
    • ⅓ cup chopped pecans
    • 2 medium Honey Crisp apple diced ½-inch cubes

    DRESSING

    • ½ cup raw cashews soak overnight, but will work no soaked
    • ½ cup water
    • 2 Tablespoons Maple Syrup
    • 2 Tablespoons Dijon Mustard
    • 2 teaspoons liquid smoke I used hickory flavor
    • 2 Tablespoons apple cider vinegar

    Instructions
     

    BUTTERNUT SQUASH

    • Pre-heat oven to 400 degrees
    • Cut into 1-inch slices; cut around to remove skin
    • Cut squash into bite-sized cubes (½ inch)
    • Place cut butternut squash on a silicone baking mat or parchment paper covered pan
    • Sprinkle with salt and pepper
    • Cook for 20 minutes
    • Remove from oven and let cool

    SALAD DRESSING:

    • Drain cashews if soaked
    • Combine all ingredients in a blender
    • Blend on high until smooth
    • Refrigerate

    QUINOA

    • Rinse 1 cup quinoa
    • Combine 2 cups water, rinsed quinoa, and ½ teaspoon salt
    • Bring to a boil uncover
    • Cover and reduce to medium-low
    • Cook for 15 minutes
    • Remove from heat
    • Using a fork, fluff and let cool

    Notes

    As always, I try to make cooking easier by planning ahead. Without a doubt, food prep makes my dinner easy every night. And, if you make extra, you have lunch for the next day.
    If you enjoy this bowl, you will love Lucky Dragon Bowl , How to Build a Vegan Poke Bowl, and Skinny Vietnamese Bahn Mi Sandwich with Seared Sriracha Tofu.

    Nutrition

    Calories: 383kcalCarbohydrates: 58gProtein: 14gFat: 13gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gSodium: 134mgPotassium: 1046mgFiber: 9gSugar: 19gVitamin A: 17793IUVitamin C: 71mgCalcium: 231mgIron: 5mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

    More Vegan Entrees

    • Asian Pasta Salad Recipe
    • Vegan Carrot Soup
    • Tofu Marinade Recipes
    • Tabouli Salad

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

    1. Mary Bradford

      November 21, 2020 at 6:01 pm

      I made this tonight- AMAZING. Love the dressing! I didn't make the tofu, just the "salad" part with sweet potato instead of squash because that was what I had. So good, Yum! I think this will be a healthy side at my Thanksgiving this week! Kathy, I'm loving all your recipes that I have tried so far, thanks so much for the time you take to share!

      Reply
      • Kathy Carmichael

        November 21, 2020 at 6:09 pm

        Hi Mary, I'm so glad you liked it. It's one of my favorites; I love the combination of flavors. I really appreciate your feedback. Thank you. And have a great Thanksgiving.

        Reply
    2. Kathy

      November 20, 2019 at 9:05 am

      I could not find amount or instructions for the grilled tofu addition to this recipe... Do you have a separate recipe for that?

      Reply
      • Kathy Carmichael

        November 22, 2019 at 1:24 pm

        Kathy, there is a link on the post highlighted, and yes, there is a separate post as well.

        Reply

    Primary Sidebar

    Hi, I'm Kathy! I love creating delicious whole foods plant-based recipes. I believe what we eat & how we live determines our health & the preservation of our planet!

    More about me →

    Vegan Comfort Food

    • Vegan Meatloaf
    • Vegan Crunchwrap Supreme
    • Vegan Goulash
    • Vegan Drunken Noodles
    • Vegan Chicken Salad
    • Beet Burger

    Top 50 Recipes Cookbook

    Popular

    • Vegan Stir Fry
    • Mango Salad
    • Vegan Meatloaf
    • Vegan Chicken Salad
    • Bean Salad With Oil Free Dressing
    • Vegan Drunken Noodles

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Terms & Conditions
    • Accessibility Statement
    • Affiliate Policy

    Cookbook

    • My Top 50 Recipe Cookbook!

    Contact

    • Contact
    • About Me
    • Work With Me

    As an Amazon Associate I earn from qualifying purchases. Made with ♥️ in Arizona.

    Copyright © Kathy's Vegan Kitchen :)

    33 shares