Vegetarian Harvest Bowl

This 25 minute vegetarian harvest bowl with tofu, apples and maple glazed winter squash is a great make-ahead meal for lunches during the week, or a delicious vegetarian dinner. Batch cook each ingredient to use it in even more recipes for the week.

[This harvest bowl recipe was originally posted in October 2018. It has been updated with cooking instructions, expert tips, FAQ, related recipes, and ways to repurpose/use up ingredients]

How will this winter squash bowl make your life easier?

Buy a whole butternut squash or grab pre-sliced squash to make this harvest bowl dinner really easy. You pretty much do some chopping and assembling, and let the oven and stove do all the work.

Even though it does take over 30 minutes to make, it's really 85% hands off baking time. It's a great recipe to batch cook the extra ingredients to throw together into an easy salad or buddha bowl.

Need more quick dinner ideas? How about this Pesto Pasta for One, Jerk Shrimp Pasta, or Carrot Cucumber Salad with Grilled Chicken.

What makes this squash and tofu bowl?

How do I make this autumn market bowl?

To start making your harvest bowl, boil ¾ cup water in a medium pot to make the wild rice. Add ¼ cup wild rice to boiling water, reduce to simmer and cook for 30 minutes. Or cook according to package directions if different.

Heat large skillet, or cast iron skillet over medium heat. Pour ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt on ½ cup cubed towel dried tofu in a bowl. Toss and set aside until skillet is hot.

Once skillet is hot, add tofu in a single layer. Flip and cook until each side is crispy and browned. About 5-7 minutes. Remove tofu.

Pour remaining ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt into hot skillet, add ½ cup winter squash and spread into 1 single layer. Cook until squash is browned/ tender. Cooking times depend on squash type.

While tofu or squash is cooking, make the harvest bowl dressing by adding 2 Tablespoons olive oil, 2 Tablespoons apple cider vinegar, 1 teaspoon dijon mustard to a small mixing bowl. Add salt and pepper to taste, whisk until combined. Set aside.

Also while cooking tofu/squash, remove stems from 2-3 stalks of kale. Massage and rip apart leaves with your hands. Set aside.

Assemble your harvest bowl by adding massaged kale, cooked wild rice, winter squash, crispy tofu, chopped apple, and crumbled feta cheese. Drizzle salad dressing over bowl and serve immediately.

You can also serve it with this Pomegranate Balsamic Marinated Pork or a simple grilled/pan fried pork chop if you don't want the tofu or would like to have some pork with your tofu harvest bowl.

Substitutions/Tips

• Substitute wild rice for brown rice, quinoa, or farro.
• You can use any kind of winter squash in this harvest bowl recipe. I used previously frozen spaghetti squash, which wasn't crispy but added great flavor. I recommend chopping up some butternut squash, delicata squash, or other harder winter squash.
• Buy precut squash to save time.
• Add more apple cider vinegar if desired.
• Other great add-ins: sunflower seeds, chopped nuts, vegan cheese/nutritional yeast, parmesan cheese.

FAQ

How can I repurpose this warm bowl?

• Keep each ingredients separate until you make this harvest bowl, that way you can use the ingredients in different recipes.
• Turn it into a salad by adding other seasonal greens

What can I make with leftover ingredients?

• Apples: Skillet Pork Chop with Apples & Brussels Sprouts, make this PB Yogurt dip to dip apples into, No Bake Apple Tart with Greek Yogurt
• Butternut squash: swap the sweet potatoes for butternut squash in this Instant Pot protein packed creamy soup
• Kale: Simple Sauteed Kale Salad, Simple Warm Kale Salad with Pomegranate Dressing, Sausage & Egg Casserole

Did you make this harvest bowl? Leave me a comment & rating to share how it turned out!

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