Vegan Harvest Bowl With Dijon Maple Dressing
With autumn at full speed, it’s time to enjoy seasonal produce. This vegan harvest bowl with dijon maple dressing is like a cornucopia of fall flavors!
If you’re going to have salad in the autumn, you have to make sure to take advantage of the abundance of seasonal produce. This vegan harvest bowl with dijon maple dressing features several fall favourites, including sweet potatoes, cranberries, Brussel sprouts, kale, and pumpkin seeds.
Why You’ll Love This Recipe
- Plant diversity is a key to a healthy gut! This recipe features four different fruit and veggies, as well as wild rice, pumpkin seeds, and tofu.
- Speaking of diversity… This vegan harvest bowl with dijon maple dressing ticks every box! It has an excellent source of carbs, protein, fat, and fiber. Not to mention all the vitamins and macronutrients!
- While nutritional value is important, the flavor matters a whole lot! This harvest bowl is perfect proof that healthy food doesn’t have to taste bad.
- Although it features plenty of ingredients, this recipe is actually very easy to make!
- You have to admit… It looks amazing!
How to Make This Recipe
Start by cooking rice. Depending on the appliance you use, the water to rice ratio and cooking time may different. Check the rice package and the appliance manual for directions.
Meanwhile, preheat the oven to 400F and line a baking sheet with parchment paper. On the baking sheet, spread your tofu, Brussels sprouts, and sweet potato cubes. Sprinkle with spices and drizzle with soy sauce. Toss everything together and bake for 25 minutes. Give it another mix, and bake for an additional 20 minutes until the sprouts are soft, the tofu is slightly crispy on the outside and the sweet potato is fully cooked.
Next, make your dressing. In a jar, whisk maple syrup, apple cider vinegar, tahini, and dijon mustard. Add a little bit of warm water to thin and achieve your desired consistency.
Finally, assemble your vegan harvest bowls. Add wild rice, kale, sweet potato, tofu, and Brussels sprouts. Sprinkle with pumpkin seeds and cranberries. Drizzle the dressing on top and enjoy!
- For a soy-free version of this recipe, replace soy sauce with liquid aminos or salt. In place of tofu, use seitan, beans, or chickpeas.
- If you want to add more seasonal veggies to this vegan nourish bowl, feel free! You could add some roasted peppers, green apples, pickled beets, onions, or fresh herbs.
- This recipe is great for meal prep! Whether you store the ingredients separately, or assemble your meal in separate containers, it can really simplify your weekly routine.
- If you want to mix it up, why not try this vegan nourish bowl with green goddess dressing?
Other Recipes You’ll Love
- Street Corn Pasta Salad
- Broccoli Crunch Salad
- Vegan Taco Bowl
- Veggie Power Bowl
- Deconstructed Spring Roll Salad
If you’re all about simple and nutritious recipes like this one, you will love the PlantYou Cookbook! It is packed full of whole-food plant-based recipes that nurture your body and your soul. Every recipe is accompanied by a helpful infographic, making the entire process easy and fun!
And if ou like to try new recipes every single week, you should definitely check out the PlantYou Planner! This digital meal planner platform has a HUGE database of WFPB recipes. You can choose your weekly menu and customise the number of servings for every single recipe! The planner also produces a tailored grocery list based on your selection, to make it even easier. Well, what are you waiting for?
The Recipe: Vegan Harvest Bowl with Dijon Maple Dressing
- 1 cup wild rice
- 2 sweet potatoes, medium, cut into 1-inch cubes
- 2 cups Brussels sprouts, ends trimmed, quartered
- 1 block extra firm tofu, pressed, cubed
- 2 tbsp soy sauce, tamari if gluten-free
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp thyme
- 2 cups kale, finely sliced, massaged to soften
- 4 tsp pumpkin seeds
- 4 tsp dried cranberries
For the dressing
- 3 tbsp apple cider vinegar
- 3 tbsp dijon mustard
- 2 tbsp maple syrup
- 4 tbsp tahini
- 2 tbsp warm water, or more to thin
- Rice cooker or pot
- Baking Sheet
- Parchment Paper
- chopping board
- Serving bowls or Tupperware
- Jar or small bowl for the dressing
- Cook the rice according to package directions.
- Preheat the oven to 400F and line a baking sheet with parchment paper. Add the tofu, brussels sprouts, and sweet potato. Toss with the spices and soy sauce. Bake for 25 minutes, then toss, and bake for an additional 20 until the brussels sprouts are soft, the tofu is slightly browned and the sweet potato is cooked through.
- In the meantime, make your dressing by combining the listed ingredients in a jar until smooth. Add more water as needed to thin and achieve your desired consistency.
- Assemble the bowls. Add the wild rice, then the kale, sweet potato, tofu, and brussels sprouts, followed by the pumpkin seeds and cranberries. Drizzle on the dressing and enjoy immediately.