Harvest Bowl Recipe

Two savory harvest bowls dressed with balsamic vinaigrette.

5 from 3 votes

This vegetarian harvest bowl is very similar to the one at Sweetgreen, but even better! The secret is in the savory spice mix that we add to the roasted sweet potatoes and tofu. It's full of fall flavors like juicy apples, creamy goat cheese, and hearty wild rice, with plant-based tofu for added protein. It's a hearty grain bowl that's sweet & savory with a touch of smokiness from paprika. And the best part is the money you save by making it at home!

Prep Time10

Cook Time45

Total Time55

Course: Salad

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 628kcal

Author: MaryAnne

Ingredients

For the Wild Rice:

½ cup wild rice, uncooked

For the Tofu and Sweet Potatoes:

1 (14-ounce) package extra-firm tofu
2 Tablespoons extra-virgin olive oil, divided
2 teaspoons sea salt, divided
½ teaspoon ground black pepper, divided
1 teaspoon garlic powder, divided
1 teaspoon smoked paprika, divided
2 teaspoons nutritional yeast, divided
1 Tablespoon low-sodium soy sauce or tamari
1 sweet potato

For the balsamic dressing:

3 Tablespoons balsamic vinegar
1 Tablespoon Dijon mustard
1 Tablespoon maple syrup
1 teaspoon sea salt
½ teaspoon ground black pepper
½ cup extra-virgin olive oil

Other salad ingredients:

1 Honeycrisp or Fuji apple, diced and tossed in 1 teaspoon lemon juice (prevents browning)
8 ounces goat cheese, crumbled
8-10 cups kale, shredded or finely chopped
¼ cup toasted almonds, chopped

Instructions

Make the Wild Rice

Rinse and drain rice, and cook according to package instructions.

Roast the Tofu and Sweet Potato

Place tofu on a plate between two paper towels. Place a heavy skillet on top of tofu, and press lightly to remove as much excess moisture as you can. Let sit for 5-10 minutes to drain.
Preheat oven to 400 degrees F. Line a large baking sheet with parchment paper.
While your tofu is draining, cut sweet potato into ¼" half moon slices. Add the sliced sweet potato to a large bowl and drizzle with 1 tablespoon of olive oil. Toss to coat. Next, add 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, and 1 teaspoon nutritional yeast. Toss sweet potato with the seasoning mixture until well-coated.
Transfer sweet potato to lined baking sheet, leaving space for the tofu.
Slice tofu into 1-inch cubes, and place in the same bowl the sweet potato was in. Add 1 tablespoon of olive oil and toss to coat. Next, add 1 teaspoon salt, ¼ teaspoon black pepper, ½ teaspoon garlic powder, ½ teaspoon smoked paprika, 1 teaspoon nutritional yeast, and 1 tablespoon soy sauce. Toss tofu with the seasoning mixture until well coated.
Transfer tofu to the lined baking sheet. Roast sweet potato and tofu for 20-25 minutes, until browned and tender.

Make the balsamic dressing

Add the balsamic vinegar, Dijon mustard, maple syrup, salt, and pepper into a small bowl and whisk to combine. While continuously whisking, slowly add the olive oil until fully incorporated. Set aside.

Prepare the remaining ingredients

Dice the apple and toss in lemon juice. Set aside.
Shred or finely chop the kale.

Assemble Harvest Bowl

Place shredded kale into a a large salad bowl. Add wild rice, tofu, sweet potato, apple, goat cheese, dressing, and toss to combine. Top with toasted almonds. Serve immediately. (See recipe notes below for meal-prepping individual servings).

Video

Notes

- Storage: Store the dressing separately if you don't plan to eat the grain bowl within 2 days. Cover and place your harvest grain bowl in the refrigerator for up to 4 days.

- Plan ahead. Save time by cooking the wild rice and roasting the sweet potatoes and tofu ahead of time.

- To meal-prep individual servings: Place 2 cups of kale, ½ cup of tofu, ½ cup of sweet potato, ½ cup of wild rice, a handful of apple, ¼ cup of goat cheese, and 1 tablespoon of almonds into airtight storage containers. Store the dressing on the side, and dress before serving.
- Inspired by Crowded Kitchen

Nutrition