A Cozy Bowl Full of Fall Flavors
Fall is here, and that means hearty, wholesome meals packed with seasonal goodness. This autumn harvest bowl is the perfect balance of warmth, flavor, and nutrition to celebrate the season. With a base of tender kale, creamy cottage cheese, and protein-packed quinoa, it’s everything you need for a satisfying meal that feels like a hug in a bowl.
Let’s talk about the star players: roasted delicata squash brings a caramelized sweetness, crisp apple slices add a refreshing crunch, and pomegranate arils pop with tart juiciness. Pair that with tender plant-based chicken for 30g of protein in every serving, making this fall harvest bowl as nutritious as it is delicious.
And can we just appreciate the textures here? Creamy, crunchy, tender, and juicy—this dish hits every note. It’s a warm and cozy option for dinner on a chilly evening or a hearty lunch to power you through your day. Whether you’re a kale salad enthusiast or just looking for a new way to enjoy fall flavors, this autumn harvest salad is a must-try.
Minimal prep, maximum flavor, and loaded with seasonal ingredients, this recipe is as easy as it is satisfying. Trust me, this will be your go-to fall kale salad all season long.
Macros Per Serving
451 Cal | 46g Carbs | 18g Fat | 30g Protein
Recipe Card
Autumn Harvest Bowl
Ingredients
Squash:
- 100 g Delicata Squash (sliced)
- Olive Oil Spray
- Salt & Pepper
- 1 Rosemary Sprig
- 2 Thyme Sprigs
- 10 ml Sugar Free Syrup (Mrs Butterworths)
Kale:
- 85 g Chopped Kale
- Salt
- 7 ml Olive Oil
Quinoa:
- ¼ cup Water
- ¼ tsp Vegetable Base Bullion (Better than Bouillon)
- 12 g Tricolored Quinoa (Rice Select)
Remaining:
- 65 g Frozen Chick’n Strips Plant Based (thawed (Gardein))
- 78 g Low Fat Cottage Cheese (Good Culture)
- 50 g Pomegranate Seeds
- 50 g Gala Apple (sliced)
- Black Pepper
Instructions
Squash:
- Prep your squash but slicing in half vertically and using a fork to remove all the seeds. Then cut into half moon slices.100 g (1 cups) Delicata Squash
- Lay on a baking sheet and spray with olive oil. Season with salt & pepper. Then lay down sprigs of rosemary and thyme in between. Finally, drizzle with sugar free syrup.Olive Oil Spray, Salt & Pepper, 1 Rosemary Sprig, 2 Thyme Sprigs, 10 ml (2 tsp) Sugar Free Syrup
- Air fry at 375° for 8-10 minutes until soft.
Kale:
- Meanwhile, in a large bowl, add in your chopped kale. I used already washed and chopped kale but if yours is fresh, be sure to do so. I like to remove any hard stems.85 g (4 cups) Chopped Kale
- Sprinkle with salt and drizzle with oil. Then use a clean hand to massage the kale until it has all softened.Salt, 7 ml (0.5 tbsp) Olive Oil
Quinoa:
- Bring your water to a boil and add in your bouillon paste. Mix until dissolved. Add in your quinoa, cover and cook until all water has evaporated. Fluff it up with a fork.1/4 cup Water, 1/4 tsp Vegetable Base Bullion, 12 g (0.75 tbsp) Tricolored Quinoa
Remaining:
- Add your thawed chick’n strips to a small pan and cook until brown on each side.65 g (0.8 cups) Frozen Chick’n Strips Plant Based
Build your Bowl:
- Add a layer of kale to your plate and top with cottage cheese, delicata squash, pomegranates, quinoa, apple slices, and plant based chicken. Season with some black pepper and enjoy!78 g (0.33 cups) Low Fat Cottage Cheese, 50 g (0.3 cups) Pomegranate Seeds, 50 g (0.5 cups) Gala Apple, Black Pepper
Video Tutorial
Nutrition Information
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe.
DID YOU MAKE THIS RECIPE?
Be sure to tag @tishasveggieeats on Instagram and hashtag #tishasveggieeats!
Leave a Reply