Harvest Bowl (Grain-Free, Vegan)

Serve as is, or use this Fall Bowl as a filling for roasted sweet potatoes.


Optional for loaded sweet potatoes: Use an air fryer or oven to cook the sweet potatoes. For the oven, preheat to 400ºF. Tap 'Full Recipe' below for Air Fryer Sweet Potatoes

Chop the red cabbage.

Roast the cabbage and chickpeas at 400F for about 15 minutes, or until the chickpeas are golden brown. Toss after 7 minutes. Add the pecans and pepitas to the same baking sheet for the last 6 minutes of cooking.

Creamy Balsamic Tahini Dressing: Mix balsamic vinegar, tahini, Dijon, maple syrup, garlic powder, lemon juice, salt, and pepper in a medium bowl. 

Toss the roasted Harvest Bowl with the dried cranberries and about one half of the dressing, or to taste.

Serve as is, or use as a topping for baked sweet potatoes.

 Optional: Slice the sweet potatoes (if using) and scoop out some of the flesh.

Optional: Load the sweet potatoes with the grain-free Harvest Bowl.

Full Recipe: CookingForPeanuts.com

Fall Bowl-Loaded Sweet Potatoes