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    Home » Recipe Index » Vegetarian Dishes

    Vegetarian Harvest Bowl

    November 28, 2021 Updated December 9, 2021 By Rebecca Clyde MS, RDN, CD 30 Minute Meals, Cooking for One, Fall Recipes, Prep Ahead Meals, Vegetarian Dishes

    Jump to Recipe Jump to Video Print Recipe
    warm harvest bowl with apples and squash with wild rice and barley on table
    warm harvest bowl on table with text overlay

    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 warm harvest bowl with apples and maple glazed tofu includes all the classic fall flavors into this easy and nourishing vegetarian bowl. It's perfect for meal prep and lunch #vegetarian #fall #harvestbowl #wintersquash

    [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]

    Table of contents

    • How will this winter squash bowl make your life easier?
    • What makes this squash and tofu bowl?
    • How do I make this autumn market bowl?
    • Substitutions/Tips
    • FAQ
    • How can I repurpose this warm bowl?
    • What can I make with leftover 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?

    ingredients for harvest bowl on a table

    How do I make this autumn market bowl?

    wild rice and barley medley cooking in a pot

    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.

    cubed tofu frying in a skillet

    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.

    pouring butternut squash onto baking sheet

    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.

    mixing salad dressing for warm harvest bowl

    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.

    warm harvest bowl with apples and maple glazed butternut squash with ingredients on the side

    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

    What are harvest bowls?

    A harvest bowl, like this recipe, is essentially a grain salad with seasonal fall ingredients. Most bowls include a type of grain, vegetables, protein, and a dressing. Many are served warm.

    What type of apple is best in a harvest bowl?

    Personally, I love Pink Lady, Honeycrisp, and Braeburn apples because they're super crunchy, and have that great sweet-tart ratio when they're in season. But use whichever apples in this autumn bowl you love/have on hand.

    What protein do I put in a harvest bowl?

    Here are a couple protein options that will taste good with seasonal fall ingredients: Crispy tofu (like in this bowl), pork chop, ham, salmon, chicken, or white beans.

    close up of harvest bowl with tofu

    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!

    warm harvest bowl with apples and squash with wild rice and barley on table
    Print Pin
    5 from 7 votes

    Warm Harvest Bowl with Crispy Tofu

    This 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.
    Course dinner, Lunch
    Cuisine American
    Prep Time 5 minutes minutes
    Cook Time 20 minutes minutes
    Total Time 25 minutes minutes
    Servings 2 people
    Author Rebecca Clyde MS, RDN

    Equipment

    • knife
    • cutting board
    • Measuring Spoons
    • Measuring Cups
    • Large Cast Iron Skillet
    • Mixing bowl
    • tongs

    Ingredients

    Salad

    • ¾ cups water
    • ¼ cup Wild Rice
    • ½ cup Cubed Firm Tofu Towel dried
    • 1 tablespoon extra virgin olive oil divided
    • 1 tablespoon pure maple syrup divided
    • ¼ teaspoon kosher salt divided
    • ½ cup chopped or mashed winter squash Butternut squash, delicata squash, cooked spaghetti squash or other squash will work.
    • 3 leaves kale
    • ¼ whole tart apple granny smith, braeburn, pink lady, etc
    • 1-2 Tablespoons Crumbled Feta cheese

    Salad Dressing

    • 2 Tablespoons extra virgin olive oil
    • 2 Tablespoons apple cider vinegar
    • 1 teaspoon dijon mustard
    • salt and pepper to taste

    Instructions

    • Cook wild rice: Boil ¾ cup water in a medium pot. Add ¼ cup wild rice to boiling water, reduce to simmer and cook for 30 minutes. Or cook according to package directions, if different.
    • Next Start to Cook Tofu. Heat large skillet, or cast iron skillet over medium heat.
    • Pour ½ tablespoon of olive oil, ½ tablespoon maple syrup, and ⅛ teaspoon salt onto 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 will depend on squash type.
    • Make Dressing: Add 2 Tablespoons extra virgin olive oil, 2 Tablespoons apple cider vinegar, 1 teaspoon dijon mustard to a small mixing bowl. Add salt and pepper to taste and whisk until combined. Set aside.
    • Prepare Kale: Remove stems from 2-3 stalks of kale. Massage and rip apart leaves with your hands. Add to serving bowl.
    • Assemble harvest bowl: add wild rice on top of kale, then winter squash, crispy tofu, ¼ whole chopped apple, and 1-2 Tablespoons crumbled feta cheese. Drizzle salad dressing over bowl and serve immediately.

    Video

    TOFU HARVEST BOWL

    Notes

    • Use any kind of winter squash in this recipe. I recommend chopping up some butternut squash, delicata squash, or other hard winter squash. You can also use precooked spaghetti squash like I did.
    • Use 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.

    Want to get more single serving recipes like this harvest bowl delivered to your inbox? Click here to download my Single Serving Cookbook.

    Recipes are great, but you’ll need a simple 3 step process to create a meal plan that make cooking easy & helps you stop wasting food. Check out this expertly developed meal planning guide to get started. 

    More Vegetarian Dishes

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      Apple Cucumber Salad
    • pasta with tofu, pesto, and broccoli
      Pesto Tofu for One
    • cucumber salad on a plate
      Carrot Cucumber Salad
    • blue bowl full of white beans, vegetables and bread with butter
      Italian Beans for One (Instant Pot)

    About Rebecca Clyde MS, RDN, CD

    Welcome! I’m Rebecca, a food loving dietitian. On Nourish Nutrition, you’ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

    Reader Interactions

    Comments

    1. Lauren Vavala @ DeliciousLittleBites says

      October 03, 2018 at 10:41 am

      5 stars
      Yum! This is the perfect lunch for Fall - love all these flavors!

      Reply
      • Rebecca says

        October 04, 2018 at 3:43 pm

        right?! thanks

        Reply
    2. Cindy Gordon says

      October 03, 2018 at 10:45 am

      5 stars
      This bowl is stunning!! I love butternut squash!

      Reply
      • Rebecca says

        October 04, 2018 at 3:43 pm

        thanks so much!

        Reply
    3. Tara says

      October 03, 2018 at 11:02 am

      5 stars
      Such wonderful autumn flavors! You had me at maple glazed. I love how the recipe is mostly hands-off. Definitely perfect for a make ahead lunch.

      Reply
      • Rebecca says

        October 04, 2018 at 3:42 pm

        right?! maple is amazing! and I'm with you-hands off lunch/dinners are the best

        Reply
    4. Danielle says

      October 03, 2018 at 11:32 am

      5 stars
      This looks like the perfect fall salad! I love the butternut squash in it!

      Reply
      • Rebecca says

        October 04, 2018 at 3:41 pm

        thanks! I agree, love butternut squash

        Reply
    5. Annissa says

      October 03, 2018 at 8:53 pm

      5 stars
      Love this fresh looking hearty bowl. Delicious!

      Reply
      • Rebecca says

        October 04, 2018 at 3:41 pm

        thanks so much!

        Reply
    6. Abbey Sharp says

      October 04, 2018 at 12:54 pm

      5 stars
      Mm this salad is so nourishing! Also so perfect for the season!

      Reply
      • Rebecca says

        October 04, 2018 at 3:40 pm

        thanks!

        Reply
    7. Kelly says

      October 04, 2018 at 5:08 pm

      This is my kind of salad. I love warm veggies in my salad. Fall in a bowl!

      Reply
      • Rebecca says

        October 07, 2018 at 3:42 pm

        me too! it's so delicious & sooo fall! thanks

        Reply
    8. Julie Wunder says

      October 05, 2018 at 7:34 am

      5 stars
      What a yummy recipe! I love anything with butternut squash like this!! I bet it tastes great with the apples.

      Reply
      • Rebecca says

        October 07, 2018 at 3:42 pm

        THANKS! the apples are such a fun addition

        Reply
    9. Farrah says

      October 06, 2018 at 4:58 pm

      This is the perfect recipe for fall! I love butternut squash + apples! :]!

      Reply
      • Rebecca says

        October 07, 2018 at 3:41 pm

        thanks! me too

        Reply

    Leave a Reply Cancel reply

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    At Nourish Nutrition, you'll find bold, flavorful recipes for one. Most are single serving, and all have suggestions to use up the leftover ingredients so you can stop throwing away unused ingredients & leftovers!

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