Print

Fall Nourish Bowl

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

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

Scale

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Massage kale with 1 tbsp Maple Tahini dressing to soften.
  6. 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.

Find it online: https://susancooksvegan.com/fall-nourish-bowl/