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. 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 farmer’s market. Many farmer’s 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 World’s 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, I 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