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Harvest Bowl

Kayla Castle • Oct 14, 2021

This fall inspired nourish bowl is my new favorite. 

With paprika roasted butternut squash, cinnamon-balsamic leafy greens, apple, pumpkin seeds, hemp seeds and protein of choice. This bowl can easily be made vegan some great options are beans, quinoa, couscous, tofu…. Antioxidant rich and fiber packed with all the fall feels!

Recipe- serves 2
Ingredients:

Roasted Butternut Squash
• ½ butternut squash peeled, seeds discarded and chopped into ½-inch cubes
• 1 teaspoon smoked paprika
• 1 teaspoon olive oil
• ½ teaspoon salt, pepper & garlic powder

Leafy Greens w/ Cinnamon-Balsamic Dressing 
• 3 cups leafy greens of choice, I used spring mix
• 1 tablespoon olive oil
• 1 ½ tablespoon balsamic vinegar 
• ½ teaspoon ground cinnamon
• ½ tablespoon maple syrup 
• Pinch of salt 

Remaining ingredients:
• 1 chicken sausage cooked, I used tomato basil flavor
• ½ red apple, chopped
• 2 tablespoons pumpkin seeds
• 1 tablespoon hemp seeds
• Balsamic glaze

Method
1.) Preheat oven to 425F and line a baking sheet with parchment paper. Add butternut squash to baking sheet drizzle with olive oil and remaining spices. Mix together to evenly coat. Roast for 15 minutes till done. Note: If you cut your squash bigger than 1/2 -inch cube it may take longer to roast. 
2.) While the butternut squash roasts, prep the salad. Roughly chop the greens and place in a bowl. In a small bowl whisk together, the remaining ingredients for the dressing. You may have extra dressing leftover, can be saved to use at another time. Toss the salad and set aside. 
3.) Next cook sausage to your liking, cutting into small rounds.
4.) When butternut squash is done, prep your Harvest bowl. Place prepared leafy greens on the bottom. Then top with roasted butternut squash, chicken sausage, pumpkin seeds and apple. Sprinkle with hemp seeds and drizzle with balsamic glaze, enjoy!


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