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Savor all of your favorite fall flavors with this naturally vegan, nutrient dense, Autumn Harvest Plant-Based Protein Power Bowl that will leave you feeling warm, full and satisfied.
Autumn Harvest Plant-Based Protein Power Bowl
I have held onto summer for long enough. It is time to officially embrace all things FALL.
We have wrapped up the last of our garden harvest, brought in the last of the butternut squash and picked our favorite pumpkins to carve for Halloween.
I have finally accepted that summer is long gone and have made the full transition to full fall mode. AKA – scarves, sweaters, pumpkin spice everything, candles, candles, candles
Packed with protein, fiber, and color, plant power bowls are trendy and delicious, not to mention easy to make.
You can easily make everything you need for this power bowl on one sheet pan, so there’s no mess, and you’re ready to enjoy in just 30 minutes!
Grow Your Own Squash
If we are friends on Instagram, you already know what an amazing garden harvest we had this year.
We were blessed with an abundance of so many different crops, and thankfully the harvest continues into the fall months. We still have tons of broccoli, kale, celery,
When creating this recipe, I focused on using as much garden produce as possible, because as I always say, there is nothing healthier than the food you grow yourself.
BUT, if you don’t grow your own produce, don’t forget to check out your local farmers market. Many farmers markets continue throughout the fall and carry much of the fresh produce this is featured here.
If you want to get started gardening but don’t know where to start, I suggest kale – it’s pretty hard to mess up.
Kale is hearty, it will continue to grow well even if you forget to water sometimes, and actually does better in cooler weather and develops a sweeter taste.
You can use the big leaves in cooked dishes like by Greens & Beans Stuffed Portabella Mushrooms and save the smaller, more tender leaves for a dish like this.
Kale is known as a ‘superfood’ because of all the amazing health benefits that it offers us. Studies have shown that kale has the ability to provide the body with risk-lowering benefits for cancer, special cholesterol-lowering benefits, and help the natural detoxification system within the body.
One cup of cooked kale provides over 1000% of your daily value of vitamin K and nearly 100% of your daily value of vitamin A & C.
Homegrown Acorn Squash
I am so thankful that my husband built a root cellar in our basement to store these throughout the winter. When properly stored, they should last up to 6 months.
Not only are these babies perfect for roasting, but you can also roast the seeds, just like pumpkin seeds, for a hearty dose of heart-healthy fats and vitamin E.
Acorn Squash Nutrition
This winter squash has been recognized as one of the Worlds Healthiest Foods for its high levels of carotenoids and beta-carotene, vitamin A & C, and dietary fiber.
Acorn squash is rich in antioxidants and research continues to support the anti-inflammatory benefits provided by this squash has the potential to aid in cancer prevention and cancer treatment.
I, unfortunately, cannot grow my own cranberries here in New York, which is why it was such an honor to be able to visit the Ocean Spray Cranberry Bogs while I was in Massachusetts last week.
It was truly a once in a lifetime experience to visit the farmer-owned bogs and learn about the history of these plants (which are over 100 years old). We also got to learn about how they are harvested, and even go in the bog and taste them right from the water.
I love craisins. The benefit is that a single serving pouch of dried cranberries can provide is equivalent to a 1/2 cup serving of fresh fruit.
They also contain no artificial flavors, colors, or preservatives but do provide 3 grams of dietary fiber per serving.
- 1 small acorn squash, sliced in 1/2 inch thick spheres with seeds removed
- 1 can chickpeas, drained and rinsed
- 1 teaspoon olive oil
- salt, pepper, to taste
- 1/4 teaspoon cinnamon
- 1/8 teaspoon paprika
- 4 sprigs fresh thyme
- 1/4 cup dried cranberries
- 1/4 cup pumpkin seeds
- 1/4 cup dry bulgar, or any grain you love, like quinoa
- 4 cups kale, rinsed and chopped
- 2 tablespoons pure maple syrup
- Preheat the oven to 350 degrees.
- Place acorn slices and the rinsed chickpeas on a foil-lined baking sheet.
- Drizzle with olive oil and sprinkle with salt, pepper, cinnamon & paprika. Finish by placing whole thyme sprigs right on the baking sheet. Place in the oven.
- While this is baking, add 1/4 cup of dry bulgar and 3/4 cup of water to a small saucepan and bring to a boil.
- Once boiling, reduce heat to low, cover and cook for 10 minutes.
- After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to baking sheet.
- Return the baking sheet to the oven and turn on the boiler for 5 minutes.
- After 5 minutes, remove from the oven.
- Arrange the kale in a large bowl. Top with bulgar and warm ingredients from the baking pan.
- Drizzle with maple syrup and enjoy!
Nutrition Information:Yield: 4 Serving Size: 1/4th recipe
Amount Per Serving:Calories: 300 Total Fat: 5g Saturated Fat: 1g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 483mg Carbohydrates: 59g Fiber: 13g Sugar: 19g Protein: 12g
Fruit Garden Harvest Recipes
Preserve the taste and nutrients of summer with this homemade Wild Blackberry & Black Raspberry Jam made from freshly harvested berries. With full instructions for making black raspberry jam at home, canning blackberries and wild blackberry jam has never been easier, or more delicious.
Nourish your body with summers most delicious fresh fruit in this vegan, gluten-free, easy to make Raspberry Peach Summer Glow Smoothie made with freshly harvested red raspberries.
Vegetable Garden Harvest Recipes
Enjoy these low-carb Tuna Salad Cucumber Boats made with high-protein, probiotic-rich Greek yogurt and anti-inflammatory wild-caught tuna fish and learn more about the nutrition benefits of homegrown cucumbers and why they make the perfect gluten-free sandwich alternative. Recipe options for the Paleo diet, Keto diet and more included.
This Garden Fresh Greek Cucumber Salad allows you to use up abundant fresh summer produce like tomatoes, cucumbers, and fresh herbs quickly and easily in a delicious plant-based, naturally gluten-free salad that comes together in just minutes.
This Step by Step Guide to Rolling Fresh Spring Rolls will help you to learn how to make your own fresh spring rolls at home, so you can have perfect rolls every time. Naturally vegan and gluten-free these veggie packed spring rolls are bursting with flavor and nutrition and are the perfect way to use up homegrown produce.
Enjoy the fresh taste of summer with this Fresh Zucchini Panzanella Salad made with garden-freah zucchini, vine ripened tomatoes, button mushrooms, fresh mozzarella and homemade croutons.
Eat the rainbow with these beautiful plant-based Rainbow Grilled Vegan Veggie Kebab Skewers that are naturally vegan, dairy-free, gluten-free, nut-free, Paleo, allergen-friendly and packed with antioxidants, dietary fiber, and important vitamins & minerals. Most of the ingredients including the tomatoes, yellow squash and zucchini can be grown right in the backyard!
Savor summers most abundant produce with these savory Garden Harvest Veggie Pesto Skewers made with garden fresh zucchini, peppers, tomatoes, and homemade pesto.
Every year, the first thing we plant in our gardenare peas. They are one of the few crops we can plant early because of their ability to withstand a late season frost.That also means they are one of the first crops ready for harvest, which is always exciting, and delicious. Picking fresh peas from the vine brings me such sweet memories of my childhood, and I hope my son will remember the same when he grows older.
Move over tater-tots, these deliciously cheesy, nutrient-dense Baked Broccoli Bites with a vibrant Turmeric Yogurt Dip will turn anyone in the family into a veggie lover. Made with freshly harvested broccoli grown in The Millennial Garden.
This smooth and creamy, vegan, gluten-free & Whole30 friendly Turmeric & Coconut Roasted Butternut Squash Bisque is an antioxidant packed, anti-inflammatory one-pot-wonder the whole family will love. Made with homegrown butternut squash, this recipe is perfect for Fall and Winter.
All-natural, homemade breadcrumbs baked into a nutrient dense, homegrown spaghetti squash bowl come together to make the most nutritious & delicious low-carb Spaghetti Squash Chicken Parmesan.
This Spaghetti Squash Eggplant Parmesan recipe features hand-breaded eggplant cutlets baked right into a homegrown spaghetti squash bowl for a healthy new way to enjoy this classic dish.
This recipe is made with some of my fall & winter harvest favorites: cabbage, celery, garlic and onions. What I didn’t grow in my own garden, I got from my favorite farm stand up the road, Olde Silo Farms.
Made with the goodness of kale, cranberries, chickpeas, bulgur and squash, this sweet salad is packed with protein and flavor.
Farm Fresh Egg Recipes
Learn how to make this Healthy Crustless Quiche Recipe for the week along with 12 mini-quiche to keep in the freezer for meal prep, so you can ensure you have a healthy breakfast all month long, in less than 1 hour. Easily customizable to include any vegetable you're currently harvesting from the garden.
A unique twist on the classic party favorite, these Hemp & Avocado Deviled Eggs are a high protein, Keto friendly, mayo-free, wholesome snack inspired by the dozens of farm fresh eggs we get from our flock of chickens.
There is no need for artificial food coloring when Mother Nature has given us the most beautiful, all natural food coloring! These naturally dyed deviled eggs are made with beet juice, blueberry juice and turmeric.