Healthy Harvest Bowl

If you are already meal prepping items like wild rice, sweet potatoes, and jammy eggs this bowl comes together in a snap. So full of fall flavors.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Lunch
Cuisine American
Servings 2
Calories 515 kcal


  • 1 Medium Frying Pan
  • 1 Small Frying Pan
  • 1 Medium Sauce Pan w Lid
  • 1 Fine Mesh Strainer
  • 1 Cutting board or mat


  • 2 Cups Kale
  • 1/2 Sweet Potato
  • 1/2 Cup Wild Rice
  • 1/2 Avocado
  • 1/4 Cup Pecans
  • 1/8 Cup Dried Cranberries
  • 1 Egg
  • 1 Tbsp Olive oil
  • 1 Teaspoon Butter


  • Wash the wild rice blend
  • Cook the wild rice blend as directed
  • Set aside
  • Add olive oil to the frying pan on medium heat
  • When oil is hot add the kale
  • Sautee the kale
  • Place a teaspoon of butter to a small frying pan add the pecans cook until you can smell them toasting then they are done, remove from heat and set aside
  • Build your bowl by first adding in that kale
  • Add cubes of pre-roasted sweet potato from your weekly meal prep, you may eat cold or heat in the microwave to 165 degrees F. We like it both ways.
  • Add the rice
  • Add the avocado
  • Add the egg
  • Add the cranberries
  • Add the pecans
  • Dress the salad



We used a jammy egg you may substitute a different protein if you prefer. 
You may substitute quinoa for rice
We use the sweet potatoes that we oven roasted yesterday 
Serving suggestion: Turmeric Tahini Dressing Dressing not included in nutritional estimates. 


Calories: 515kcalCarbohydrates: 57gProtein: 14gFat: 29gSaturated Fat: 5gPolyunsaturated Fat: 6gMonounsaturated Fat: 17gTrans Fat: 0.1gCholesterol: 87mgSodium: 121mgPotassium: 924mgFiber: 12gSugar: 10gVitamin A: 14978IUVitamin C: 69mgCalcium: 224mgIron: 3mg
Keyword breakfast, easy, Fall Meal, Lunch, Meal Prep, Repurpose Leftovers
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