Sweet & Spicy Harvest Bowl

The weather is still pretty warm out but I am mentally ready for fall!  Especially with all the delicious veggies at the Farmer’s Market that are coming out for the season.  The pomegranates, Brussels sprouts, root vegetables and especially all the squash and pumpkins I’m seeing everywhere!  They’re all so beautiful, colorful and oh so yummy!

I was inspired during my last visit to the Farmer’s Market for this recipe.  I used acorn squash because it is mild in flavor and one of the easiest squash to peel and cut.  The beets added beautiful color and flavor (and lots of nutrition!), and crispy brussels sprouts once roasted are the perfect addition for texture in this bowl.

Here are a few other ingredients I used though, I definitely didn’t roast them:

  • Avocado
  • Red Pears
  • Feta
  • Toasted Pecans
  • Quinoa

As for the dressing, I debated whether to add one or not but in the end, I decided a simple squeeze of lime would do justice without taking away from the other flavors.

I was so excited just roasting the veggies because they looked so bright, bold and beautiful!  The spice that I added to balance the sweet of the beets and pears out was smoky chipotle pepper to the veggies that I roasted.

This is one dish that I think is going to come up often on our table through this season!  Make a big batch for a holiday dinner side, a small batch for a lunch or make it a meal for a weeknight!  It’s simple, healthy, delicious, and you get to eat many of your colors!

Here are some of the health benefits from this yummy bowl:

  • Low Carb
  • High in Fiber
  • High in Protein
  • Vitamins K, C, A, and B-6
  • Good Source of Iron
  • Good Source of Folate

Well!  What are you waiting for?  You have got to try this out!

From my kitchen to yours, I hope you enjoy this delicious Sweet and Spicy Harvest Bowl!

Spinach Watermelon Salad with a Basil Vinaigrette

We’ve been doing some heavy eating lately so I decided to play around with some easy, simple salads.  I didn’t get past this one to try any others this week.  This Spinach Watermelon Salad is so good, I just want to eat it all the time!  The Basil Vinaigrette adds the perfect zing and hint of spice to bring it together perfectly.
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I love to cut up the watermelon and keep in the fridge so that it is nice and cold.  The cold sweet watermelon, crunchy spinach and onions, the salty feta…. yep, I want some now!
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This salad took less than 10 minutes to make (including the vinaigrette).  You absolutely have to try it out.  It’s amazing!
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From my kitchen to yours, I hope you eat this over and over again as much as I do!