Harvest Bowl
This nourishing bowl is equal parts cozy and vibrant—perfect for lunch, dinner, or meal prep.
Ingredients
For the Maple-Tahini Dressing:
- 1/4 cup tahini
- 3 tablespoons pure maple syrup
- 3 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 3 tablespoons extra virgin olive oil
- 1 tablespoons warm water, more if needed
- 1/2 teaspoon Dijon mustard
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
For the Bowl:
- 2 large sweet potatoes, cubed (1/2-inch pieces)
- 2 tablespoons extra virgin olive oil
- 1 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 Vital Farms Eggs
- 1 cup tri-color quinoa
- 2 cups vegetable or chicken broth
- 4 cups fresh baby spinach, chopped
- 1/2 cup raw pecans, roughly chopped
- 1/4 cup pumpkin seeds
- 1/4 cup crumbled feta cheese
Instructions
- Preheat the oven to 425°F. Toss the sweet potato cubes with 2 tablespoons olive oil, 1 teaspoon salt, and black pepper. Spread on a baking sheet and roast for 20-25 minutes, flipping halfway.
- Bring a large pot of water to a boil. Add the eggs and cook for 8 minutes for jammy yolks or 10 minutes for hard yolks. Transfer to an ice bath for 2 minutes, then peel and set aside.
- Rinse quinoa until water runs clear. Bring broth to a boil, add quinoa, cover, and simmer for 15 minutes. Remove from heat and let sit for 10 minutes. Fluff with a fork.
- Whisk together the tahini, maple syrup, lemon juice, vinegar, olive oil, Dijon, salt, and pepper. Add warm water until smooth.
- Divide quinoa among 4 bowls. Add chopped spinach and roasted sweet potatoes.
- Cut eggs in half and place 3 halves in each bowl. Sprinkle with pecans, pumpkin seeds, and feta.
- Drizzle 2-3 tablespoons of the dressing over each bowl and serve immediately.
