Hearty Harvest Buddha Bowl {Vegan}

Hearty Harvest Buddha Bowl {Vegan}

Typing up this recipe, all I could think of was the “Big Salad” Seinfeld episode.  If you haven’t seen it, I highly recommend you check it out ASAP.  A little teaser of the script below….
George: Sure, all right, what do you want?
Elaine: Um, hum, I don’t know.. . . A big salad?
George: What big salad? I’m going to the coffee shop.
Elaine: They have big salads.
George: I’ve never seen a big salad.
Elaine: They have a big salad.
George: Is that what I ask for? The BIG salad?
Elaine: It’s okay, you don’t…
George: No, no, Hey I’ll get it. What’s in the BIG salad?
Jerry: Big lettuce, big carrots, tomatoes like volleyballs.

I’m literally laughing out loud reading that!

Any-who, BIG salads, are my new lunchtime love.  A lot more of these will be coming your way soon.  But to kick it off, here is one I made this week.  And yes, I know it isn’t fall right now, but that will never stop me from eating all this harvest goodness!  ENJOY!!! XOXOXO

Hearty Harvest Buddha Bowl {Vegan}

Servings 1

Ingredients

  • 1 T coconut oil
  • 1/2 small sweet potato peeled, cubed
  • 1/4 c butternut squash peeled, cubed
  • 1/4 c carrots peeled, cubed
  • 1 t cinnamon
  • 1 t coconut sugar
  • 2 c mixed greens
  • 1/4 c quinoa cooked
  • 1 small gala apple sliced
  • 1/4 c dried cranberries

Instructions

  1. Preheat oven to 350F degrees.
  2. In a small baking dish, coat with coconut oil.
  3. Add sweet potato, squash, and carrot cubes. Toss in oil. Sprinkle with cinnamon and sugar.
  4. Bake for 45 minutes, tossing at 15 minute intervals.
  5. When sweet potato mixture is cooked, set aside and allow to cool to room temperature.
  6. After cooling period, in a large bowl, place mixed greens.
  7. Top with sweet potato mixture, quinoa, apple, and cranberries. Eat & enjoy!

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