Simple Roasted September Harvest Bowl
A cozy, nourishing bowl filled with the very best produce September has to offer.
recipesbynani.comSeptember is such a special time in the kitchen because you get the best of both worlds. We are still holding onto those sweet late summer tomatoes, but we are also welcoming the crisp apples and hearty greens that signal the start of fall.
This simple harvest bowl is one of my favorite ways to celebrate the season. It is easy to customize based on what you find at your local farmers market or grocery store. Don't be afraid to mix in whatever fresh produce looks best to you that day.
🧺 Ingredients
- 2 cups cubed butternut squash
- 1 large apple, chopped
- 2 cups fresh kale, chopped
- 1 cup cooked quinoa
- 1/2 cup pumpkin seeds
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and black pepper to taste
👩🍳Instructions
- 1
Preheat your oven to 400 degrees Fahrenheit.
- 2
Toss the cubed squash with olive oil, salt, pepper, and thyme on a large baking sheet.
- 3
Roast the squash for 20 minutes until it is fork tender.
- 4
Add the chopped apples to the baking sheet and roast for another 5 minutes.
- 5
While the veggies roast, massage the kale with a tiny drizzle of oil in a large bowl until it softens.
- 6
Divide the cooked quinoa into bowls and top with the roasted squash, warm apples, and kale.
- 7
Sprinkle with pumpkin seeds and serve immediately.
💡 Tips
You can prep the quinoa ahead of time to make dinner come together even faster on busy nights. Store any leftovers in an airtight container in the fridge for up to three days. These bowls taste great cold or gently reheated.
Made this recipe? Let us know how it went.
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