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.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
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