- Lunch/Dinner
Harvest Bowl
This nourishing bowl is equal parts cozy and vibrant—perfect for lunch, dinner, or meal prep.
Ingredients
For the Maple-Tahini Dressing:
- cup tahini
- tablespoons pure maple syrup
- tablespoons fresh lemon juice
- tablespoons apple cider vinegar
- tablespoons extra virgin olive oil
- tablespoons warm water, (more if needed)
- teaspoon Dijon mustard
- teaspoon sea salt
- teaspoon black pepper
For the Bowl:
- large sweet potatoes, (cubed (1/2-inch pieces))
- tablespoons extra virgin olive oil
- teaspoon sea salt
- teaspoon black pepper
- Vital Farms Eggs
- cup tri-color quinoa
- cups vegetable or chicken broth
- cups fresh baby spinach, (chopped)
- cup raw pecans, (roughly chopped)
- cup pumpkin seeds
- 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.
