Harvest Bowl with Dijon Mustard Dressing
- You can add or substitute vegetables per your preference! Sweet potatoes, carrots, or green beans are a few examples of other veggies that would fit perfectly with this recipe too.
- Add 3 oz of lean grilled chicken or turkey to increase the protein content.
Ingredients
- 6 cups Arugula & spinach, can substitute for kale
- 2 cups quinoa, cooked per directions
- 2 small apples, cubed
- 1 acorn squash, diced
- 2 cups Brussel sprouts, halved
- 1 small onion, sliced
- 1 Tbsp olive oil
- 2 tsp Italian seasoning
- Black pepper to taste
- 1 can chickpeas, drained and rinsed
For the Dressing:
- ¼ cup apple cider
- ¼ cup apple cider vinegar
- 1/3 cup olive oil
- ½ tsp. onion powder
- ½ tsp. garlic powder
- 1-2 Tbsp Dijon mustard
- 2 tsp. honey
- Black pepper to taste
Instructions
- Preheat oven to 425˚F. Line large baking sheet with parchment paper or aluminum foil. Lay brussels sprouts, acorn squash, and onion in 1 layer on baking sheet. Sprinkle with 1 Tbsp olive oil, Italian seasoning, and black pepper. Bake until vegetables are tender, about 30 minutes.
- While vegetables are baking, make the dressing. In a medium bowl, whisk together all ingredients for the dressing until smooth. Add more seasonings as desired to taste.
- Make your harvest bowl. Assemble individual bowls with 2 cups arugula & spinach, 2/3 cup cooked quinoa, 1/3 cup chickpeas, 1/3 cup cubed apples, and 1 cup roasted veggies. Drizzle dressing to taste and enjoy!