Fall Harvest Bowl Recipe With Maple Dijon Dressing
This fall harvest bowl with maple dijon dressing combines roasted seasonal vegetables, like sweet potatoes and Brussels sprouts, with a tangy-sweet maple Dijon dressing for a hearty and flavorful autumn meal.
Ingredients
- 2 sweet potatoes, peeled and cut into 1/4 inch medallions
- 2 large beets, peeled and cubed into 1/4 inch cubes
- 1 pound brussels sprouts, stems cut off and halved
- 3 tbsp extra virgin olive oil
- 1/2 tsp table salt
- 1 cup cooked wild rice
- 1/3 cup chopped walnuts
- 1 apple, washed and cubed into 1/4 inch cubes any variety that you enjoy
- 1 cup pumpkin hummus or hummus of your choosing
Maple Dijon Dressing
- 2 tbsp maple syrup
- 1 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1/4 cup extra virgin olive oil
- 1/2 tsp table salt
- fresh cracked black pepper
- 1 clove garlic, minced or pressed through a garlic presser
Instructions
- Preheat the oven to 425 degrees F. Prepare two large baking sheets by covering them with parchment paper.
- Prep the Veggies - Spread the cubed beets and sweet potato medallions evenly across one baking sheet. Drizzle with 2 tbsp olive oil, and sprinkle with 1/4 tsp table salt. Spread the halved brussels sprouts out along the other baking sheet, drizzle with 1 tbsp olive oil and 1/4 tsp table salt. Use your hands to mix both sheets up well so that everything is evenly coated in oil.
- Bake - Bake for 20 minutes. When 20 minutes has gone by, check the doneness of the beets and Brussels sprouts. If they need a little more time, remove the sweet potato and continue to cook the beets and Brussles sprouts until desired doneness.
- Make the Dressing - While the veggies are baking, make the dressing. Combine all dressing ingredients in a bowl or mason jar and whisk/shake until fully combined.
- Prepare the Bowls - Scoop equal amounts of cooked wild rice, chopped walnuts, cubed apple, and hummus into each bowl. Add the roasted beets, Brussels sprouts, and sweet potato, then drizzle everything with about 1 tbsp of dressing. Serve and enjoy!
Notes
You can definitely meal prep this fall harvest bowl ahead of time! You may decide that you want to prep the vegetables by chopping them up the night before and placing them into an airtight container. You can also fully cook them in the oven the night before and assemble everything the day of. You can meal prep this up to 3 days ahead of time, just wait to drizzle the dressing over the top until you are ready to eat.
Nutrition
Calories: 781kcalCarbohydrates: 100gProtein: 20gFat: 38gSaturated Fat: 5gPolyunsaturated Fat: 10gMonounsaturated Fat: 21gSodium: 767mgPotassium: 1704mgFiber: 20gSugar: 28gVitamin A: 16987IUVitamin C: 108mgCalcium: 163mgIron: 6mg
Interested in the Mediterranean diet? Check out my 21-Day Mediterranean Diet Meal Plan! Take the stress out of meal planning and let me do the hard work for you!Learn More