Fall Harvest Bowl

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:
- Preheat the oven to 400F and chop up the vegetables including the butternut squash, cauliflower, and brussel sprouts.
- 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.
- 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.
- While the veggies are roasting, cook the farro and make the orange turmeric curry dressing.
- 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.
- 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!