Well who doesn’t love garden fresh food? I always look forward to the big wooden box of orchard apples (we grow so many varieties here in the Okanagan), and heading to our local markets for their bounty! These meal prep bowls include a number of seasonal ingredients and the flavors blend together so well in my opinion. A little savory, a little sweet and a lot of amazing micronutrients are packed in these bowls. Of course, you can always make this vegetarian by swapping out the chicken for stir fried firm tofu, quinoa or chick peas (this ensures you have a good source of muscle building protein).
I chop up the apples right before I am ready to eat this bowl. I am using my favorite Honey Crisp apple in today’s dish. It’s so crunchy and lemony, I just love it. Optional is a sprinkling of pomegranate arils. I recently listened to this podcast by Dr. Mark Hyman about the immense benefits of pomegranates on cell health. Needless to say, I will be including them in everything from my Greek yogurt snacks, to salads and dishes like this.
Start by roasting your brussels sprouts and yams (or sweet potatoes). You could of course substitute pumpkin or squash for the potato. The rest is easy assembly! Oh, and did I mention that this dressing recipe is one of those that you could just drink, it’s that good!
Fall Harvest Meal Prep Bowls
Combine all the flavors of fall in these delicious meal prep bowls.
Ingredients
- 8 cups spinach
- 3 cups brussels sprouts
- 1 medium yam
- 2 tbsp olive oil
- salt and pepper to taste
- 2 chicken breasts, cooked and diced
- 2 apples, sliced I cut these up on the day I eat the salad.
- 1/2 cup crumbled feta 1/8c per bowl
- 1/2 cup pomegranate arils (optional) 1/8c per bowl
- sprinkling of pumpkin seeds
Tahini Dressing
- 3 tbsp tahini
- 2 tbsp pure maple syrup
- 1 lemon, juiced
- 2 tbsp red wine vinegar
- 1/3 cup olive oil
- 1 garlic clove, minced
- 1/2 tsp sea salt
- 1/2 tsp pepper
- 1/8 cup water to thin if necessary
Instructions
-
Preheat oven to 400F.
-
Trim the ends off the brussels sprouts, then slice in half. Peel and chop yam. Mix both vegetables in a large bowl with 2 tbsp olive oil, and salt and pepper to taste.
-
Roast vegetables for approximately 25 minutes, or until tender and caramelized.
-
Meanwhile, assemble the rest of the bowl. In 4 containers, divide spinach, chicken, feta, and apples evenly.
-
Once brussels sprouts and yams are cooked and cooled, divide those evenly into the 4 bowls.
-
Blend together all of the ingredients for the dressing and add when you are ready to eat.
-
Top with pumpkin seeds and pomegranate arils.
