Harvest Bowl
Maple and stoneground mustard harvest bowls are full of greens, apples, butternut squash, and grilled tofu taste like Autumn in a bowl.
Servings: 6 servings
Calories: 383kcal
Ingredients
Grilled Maple & Stone Ground Mustard Tofu
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: 383kcal | Carbohydrates: 58g | Protein: 14g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 134mg | Potassium: 1046mg | Fiber: 9g | Sugar: 19g | Vitamin A: 17793IU | Vitamin C: 71mg | Calcium: 231mg | Iron: 5mg