Vegan Harvest Bowl with Dijon Maple Dressing
A delicious fall-inspired bowl with nourishing ingredients like sweet potato and Brussels sprouts.
Equipment
- Rice cooker or pot
- Parchment Paper
- chopping board
- knife
- Serving bowls or Tupperware
- Jar or small bowl for the dressing
Ingredients
- 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
Instructions
- 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.
Notes
Nutrition
Calories: 494.2kcal | Carbohydrates: 75.4g | Protein: 23.8g | Fat: 13.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 5.9g | Monounsaturated Fat: 4.3g | Trans Fat: 0.01g | Sodium: 790.8mg | Potassium: 1236.8mg | Fiber: 11.9g | Sugar: 14.4g | Vitamin A: 19832.5IU | Vitamin C: 75.9mg | Calcium: 229.1mg | Iron: 5.6mg