Harvest Bounty Bowl

Autumn is the perfect time to celebrate the full bounty the earth has provided us. Throughout history people have celebrated the autumn harvest with festivals and bounties of delicious vegetables. Our celebration comes in the form of this Harvest Bounty Bowl. This is sure to satisfy and nourish you to the core. We threw everything in here but the kitchen sink. The flavors blend so well together with half being warm roasted veggies and the other half being cool and raw. This bowl will illuminate your soul, give you energy and put you in good spirits. Plus, it’s extremely tasty. Please feel free to leave us a comment below and if you enjoyed this recipe hit the like button.

Ingredients:

1 cup pearled barley, cooked

2 medium carrots, peeled and diced large

10-12 Brussels sprouts, with the end cut off and sliced in half

1 small sweet potato, peeled, diced large

1/2 a small butternut squash, peeled, diced large

1/2 a large turnip, peeled, diced large

1/2 a medium red onion, cut in four large pieces

2 golden beets, peeled, diced large

2 cloves of garlic, sliced thinly

1/4 cup olive oil

3 stems of fresh thyme

3-4 sprigs of fresh parsley

Juice of 1 lemon

1 bunch of collard greens, cut in ribbons

1 piece of Daikon radish, sliced thin

1 avocado, diced

2 Tbsp.scallions, diced

1 Asian pear, sliced

1 tsp. olive oil, for tossing collard greens

salt & pepper

Method of Prep:

Preheat the oven to 400°F.

There will be two sides to this Harvest Bounty Bowl, so you can prepare the raw portion after the other vegetables are cooking in the oven. After you’ve cut the collard greens in ribbons, toss them in the 1 tsp. of olive oil and salt. Set aside. This will help take any bitterness out of the greens.

In a shallow baking pan,lined with tin foil, lay in the carrots, Brussels sprouts, sweet potato, butternut squash, turnips, red onion, golden beets, and garlic. Toss the vegetables in the 1/4 cup of olive oil. Then sprinkle with the fresh thyme, parsley and drizzle the lemon juice on top. Lastly salt & pepper to taste. Cover with tin foil and bake in the oven for 40-45 minutes. Remove the tin foil and continue baking for an additional 15 minutes.

Remove baking pan from the oven.

In a large bowl, lay the ribboned collard greens on one side in the bottom. Add the Daikon radish, avocado, scallions and Asian pear on top.

Next to the raw portion, add in the pearled barley.

And finally add in the cooked vegetables.

Salt & pepper to taste.

This recipe makes 2-3 large Harvest Bounty Bowls.

Serve immediately, Enjoy!