Recipe December 2017

Comfort Harvest Bowl

Have left over veggies? Reimagine them using the popular Buddha Bowl as inspiration. The combinations are endless. Go for variety—in color, texture and pure happiness!


Comfort Harvest Bowl

Serves: 1


Grain or starchy vegetables (1/2 cup):

  • Brown rice, quinoa, barley, bulgur*, farro, whole grain pasta, rice noodles, sweet potatoes, butternut squash

Protein (1/2 cup):

  • Chicken*, seafood, eggs, beans, lentils, tofu

Greens, raw or cooked (1 cup):

  • Spinach*, mixed greens, romaine, arugula*, butter lettuce, kale, collards, chard

Other Vegetables, raw or cooked (1 cup):

  • Broccoli, cauliflower, Brussels sprouts, carrots*, beets, onion*, purple cabbage*, peppers (orange, yellow, red)

Dressing/Sauce (1-2 Tbsp):

  • Vinaigrette (balsamic, citrus, Dijon, sesame-ginger*), peanut sauce

Toppings (1-2 Tbsp):

  • Seeds (sunflower, pumpkin, sesame), chopped nuts (pistachio, almonds*, cashews, peanuts, walnuts), apple*, pomegranate seeds, avocado, olives, pickled onions, fresh herbs (cilantro, parsley, basil, mint, dill), cheese (feta, goat, mozzarella), dried fruit (cranberries, raisins)


1. Place grain, protein and vegetables side by side in a bowl or travel container.
2. Drizzle with dressing/sauce and then add toppings.

Per serving (with starred ingredients*) 346calories, 28g protein, 31g carbohydrate (8g fiber), 13g fat (2g sat, 11g mono/poly), 146mg sodium

Seasoned Cook

For extra flavor, try roasting or grilling vegetables, and cooking grains in stock. If serving warm, add raw vegetables and toppings after heating other ingredients. Keep it fresh by using homemade dressing.

CHI St. Vincent