Fall Nourish Bowl is well-balanced, hearty and healthy. Filled with flavours of caramelized colorful vegetables. Made with farro, crispy breaded eggplant, kale, roasted veggies a maple-tahini dressing topped with pomegranate seeds. This bowl is fibre-rich, protein-filled and so flavourful.
What Is A Nourish Bowl?
A Nourish Bowl is a bowl filled with a variety of hearty, flavourful ingredients. They almost always contain a healthy mix of veggies, grains and some sort of greens. The ingredients taste absolutely divine when mixed together, complementing each other perfectly.
Fall Nourish Bowl Ingredients
The entire Nourish bowl works so well for meal prep. I love to batch cook the ingredients separately so I can combine them in any quantity that I feel like, and store them in the fridge. They last the whole week.
- Cooked farro (can substitute any grain)
- Roasted brussel sprouts
- Breaded eggplant
- Kale
- Roasted sweet potato & radish
- Topped with pomegranate seeds
How To Batch Cook
Batch cooking is going to be a time-saver for any of you who have a super busy life. Instead of spending each day in the kitchen, just batch cook one day a week. Every Sunday, I roast a tray full of vegetables that I can use in bowls, salads, pasta, sandwiches, basically anything you want vegetables for.
Roasting vegetables is a healthy, low-fat option that brings out the concentrated flavour and natural sweetness of the vegetables.
If you haven’t roasted vegetables before, here are some quick tips to get the most out of your roasting time:
- Roast vegetables with similar textures and size together. Example: Roots and tubers togethers, squash together, mushrooms, brassica flowers and buds (cauliflower, broccoli)
- Don’t overcrowd the pan or you risk steaming the vegetables instead of roasting.
- Use oil sparingly. You don’t want soggy, oily veggies.
- Roasting time depends on the size of the vegetables. (Between 25-45mins)
- Taste test vegetables for doneness. They should be fork-tender – not mushy.
More Bowls To Enjoy
If you enjoyed this Fall Nourish Bowl you will love my other bowl recipes:
- Sweet & Spicy Tofu Sushi Bowl
- Curried Cauliflower Rice Bowl
- Southwest Jackfruit Quinoa Bowl
- Spicy Tofu Buddha Bowl
I Would Love To Hear From You
Scroll below for a full list of ingredients and instructions to make this Fall Nourish Bowl. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintFall Nourish Bowl
Fall Nourish Bowl is well-balanced, nourishing, hearty and healthy. Filled with flavours of caramelized, crispy, crunchy veggies. Made with farro, crispy breaded eggplant, kale, roasted veggies a maple-tahini dressing topped with pomegranate seeds. This bowl is fibre-rich, protein-filled and so flavourful.
Ingredients
FOR THE bowl
- 2 cups cooked farro or grain of your choice
- 6–8 radish, cleaned, trimmed and halved
- 6–8 brussel sprouts, cleaned, trimmed and halved
- 1 small sweet potato, sliced into rounds
- 2 cups kale, washed, dried, ribs removed
- 2 tbsp olive oil
- 1/4 cup pomegranate seeds
- Salt and pepper
FOR THE breaded eggplant
- 1/2 small eggplant, sliced into rounds
- 1/2 cup whole wheat panko or breadcrumbs
- 1/3 cup whole wheat flour
- 1/2 cup plant milk
- salt and pepper
FOR THE MAPLE TAHINI DRESSING
- 1/3 cup tahini
- 2 tbsp apple cider vinegar
- 2 tbsp maple syrup
- 1 tsp tahini or soya sauce
- 1 tbsp freshly squeezed lemon juice
- 1 clove garlic, pressed
- Salt and freshly ground black pepper, to taste
- Hot water to thin dressing if needed
Instructions
- Preheat oven to 425 degrees F. Ensure oven rack in on the bottom setting. Line one large or two small baking sheets with parchment paper.
- To make the breaded eggplant, place panko (or bread crumbs) on a small plate. Season with salt and pepper, to taste. Place flour on a small plate, season with salt and pepper, to taste. Pour plant milk into a small bowl. Working with one at a time, dip eggplant round in plant milk. Coat in flour. Dip in plant milk. Coat in panko. Repeat with all rounds. Place in a single layer on baking sheet.
- Place sweet potatoes, radish and brussel sprouts in a single layer onto the prepared baking sheet cut side down. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into on the bottom rack in oven and bake for 10-12 minutes. Toss and cook for 10 min, or until fork tender. Watch carefully. Remove any faster cooking vegetables; set aside.
- To make the maple tahini dressing, whisk together tahini, maple syrup, apple cider vinegar (or vinegar of choice), lemon juice, garlic and 2 tbsp hot water (if needed); season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
- Massage kale with 1 tbsp Maple Tahini dressing to soften.
- Add 1 cup cooked farro to serving bowls. Top with breaded eggplant, roasted vegetables and kale. Drizzle with Maple Tahini dressing. Sprinkle with pomongate seeds.
