Fall Glow Bowl
This bowl features many crops of the bountiful Fall season. Wholesome and delicious, nutritious and bursting with vibrant colors and contrasting textures, it will capture your eyes and tickle your taste buds!
Fall Glow Bowl
Yield: 4
Ingredients
- 1 cup cooked quinoa
- 2 sweet potatoes peeled and cut into small pieces
- 4 beets cooked , peeled and cut into small pieces
- 1 avocado peeled, cored and sliced
- 2 cups baby spinach
- 1/2 cup goat or feta cheese crumbled
- 1 tbsp dried cranberries
- 1/4 cup roasted pumpkin seeds
- 1 cup apple cider vinegar
- 1 minced shallot
- 1 tbsp Dijon mustard
- 1 tbsp raw honey
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Place the cooked quinoa in a salad bowl.
- Preheat the oven to 400 degrees F (200C).
- Line a baking sheet with parchment paper.
- Toss the sweet potatoes with olive oil, salt and pepper.
- Roast in the heated oven for around 25 minutes until tender. Set aside to cool.
- Add the beets, avocado and the spinach to the quinoa.
- Once cooled, add the roasted sweet potatoes.
- Top with the goat cheese, dried cranberries and the pumpkin seeds.
- Prepare a dressing: Place the apple cider vinegar in a saucepan with the minced shallot and bring to a boil. Simmer on low heat for 8 minutes until it has reduced to 1/2 cup.
- Transfer to a jar and whisk in the mustard, honey , olive oil and salt and pepper.
- Drizzle the dressing all over the quinoa mixture and toss to combine.
- Serve and enjoy!
