Sweet Winter Harvest Bowl

A recipe designed to warm up our brief cold winters. The beauty of this recipe comes in its ease, the perfect combination of chew and crunch, and above all its favor combination.

Makes two servings.broccoli-quinoa



  • 2 cups cooked quinoa.

  • 1 cup sweet potato, peeled and cubed.

  • 1 cup broccoli florets.

  • 2 tbsp pumpkin seeds.

  • 1 pinch of thyme.

  • 1 pinch of sage.

  • Olive oil for cooking.

  • Optional: a handful of kale, ¼ cup almonds (slivered or whole).

Sweet Mustard Dressing ingredients:

  • 2 tbsp extra virgin olive oil

  • 2 tsp maple syrup

  • 1 tsp mustard, or more

  • 1 tsp apple cider vinegar

  • ½ tsp salt

  • Black pepper to taste


Step 1 – Sauté the sweet potato in olive oil for about 15 minutes until they are soft, then add the broccoli, thyme and sage. If you are using kale, add it in too. Stir for another 10 minutes.

Note: If you want to steam the vegetables instead, you can do that, but I would advise sautéing them with the herbs for just a few minutes after they are steamed.

Step 2 – Add the quinoa to the pan and gently mix everything together.

Step 3 – In a bowl, combine the ingredients for the dressing and stir until smooth.

Step 4 – Transfer the contents to serving bowls, gently stir in the dressing, and top with pumpkin seeds and almonds.





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