Harvest Bowl

My first harvest bowl was a slice of heaven from the Organic Garden Cafe in Beverly, MA. It's a wonderful combination of quinoa, roasted butternut squash, rosemary walnuts, spinach, sprouts, and a muchi curry sauce.

Since that first delicious visit, I've returned for several fantastic vegan lunches and dinners - but I'll never forget my first harvest bowl. I wanted to recreate the flavors at home but changed a few things up by adding the curry directly to the squash, adding chick peas, and omitting oil and nuts. It's not as good as the original, but i think it's a close second. 

HARVEST BOWL 

Serves 4

Butternut Squash Harvest Bowl

Preheat oven to 375º F

For roasted squash and beans:
1 large (or 2 small) butternut squash, peeled and cubed in 1-inch pieces
1 15 oz. can (1 1/2 cups) of drained, rinsed chick peas 
1-2 Tbsp of curry powder (more or less to taste)
2 Tbsp pure maple syrup (optional)
Dash of cayenne (more or less to taste)
Salt & pepper (to taste)


For the bowl: 
Cooked quinoa (plan on 1/2-1 cup per person)
Baby spinach
Sprouts
Carrots, shredded
Dried cranberries (optional) 
Scallions, sliced


In a large bowl, toss the squash cubes with chick peas, curry powder, maple syrup, cayenne, salt, and pepper. 

Spray a cookie sheet with cooking spray and spread the squash/chick pea mixture on it.

Bake for about 30 minutes, until squash is soft when pierced with a fork. 

As the squash mixture roasts, cook quinoa. 

When it’s all ready, build your (big!) bowls - one for each person. Add in this order:


Quinoa
Curried squash mixture
Baby spinach
Sprouts
Shredded carrots
Dried cranberries
Sliced scallions


Mix the bowl up before eating - enjoy!