Fall Harvest Bowl

Fall Harvest Bowl

Uncle Matt's Organic

October 13, 2021

Recipes, Salad Recipes

This Fall Harvest Bowl is a healthy dose of fall, all in a bowl! With roasted veggies, arugula, farro and a dressing infused with Uncle Matt’s Organic Ultimate Defense juice, it’s an antioxidant powerhouse perfect for a quick lunch or dinner.

Recipe & photography by: Megan Horowitch

Servings: 4
Prep time: 15 minutes
Cook time: 40 minutes

Ingredients:

Roasted vegetables:
½ large organic butternut squash, diced
2 cups organic brussel sprouts, halved
½ organic cauliflower, chopped
2 Tbsp organic oil
1 tsp salt
1 tsp organic curry powder
1 tsp organic garlic powder
¼ tsp organic ground pepper

Orange Turmeric Curry Dressing:

½ cup Uncle Matt’s Organic Ultimate Defense Juice
2 Tbsp organic apple cider vinegar
2 Tbsp organic olive oil
2 tsp organic dijon mustard
1 tsp organic curry powder
1 organic garlic clove
Salt & pepper to taste

Other ingredients:

4 cups organic arugula
2 cups cooked organic farro (about 1 cup uncooked farro)
¼ cup organic pepitas
½ cup dried organic cranberries

Instructions:

1. Preheat the oven to 400F and chop up the vegetables including the butternut squash, cauliflower, and brussel sprouts.
2. Add the chopped vegetables to a sheet pan with the oil, salt, curry powder, garlic powder, and ground pepper. Then, use your hands or a spoon to mix everything together until the vegetables are coated.
3. Add the pan of vegetables to the oven and roast for 30-35 minutes until crisp and cooked through. Make sure to remove the pan and stir the veggies halfway through cooking at the 15 minute mark so they cook evenly.
4. While the veggies are roasting, cook the farro and make the orange turmeric curry dressing.
5. To make the dressing, add the Ultimate Defense juice, apple cider vinegar, olive oil dijon mustard, curry powder, garlic clove, salt, and pepper to a small blender or food processor. Then, blend together until smooth.
6. Once everything is cooked, assemble the bowls by placing 1 cup arugula into a bowl followed by ½ cup farro, 2 scoops of the roasted vegetables, 1 Tbsp pepitas, and 2 Tbsp dried cranberries. Then, drizzle the dressing on top and enjoy!