The grass is frosted, the thermostat is cranked-up all the way and the tea kettle is in full swing…it’s officially fall y’all! Mother Nature may be winding down and slowing her activities in preparation for winter, but the fall on my end usually means things start picking up steam. But because mind-body nourishment remains a top priority no matter the season, I’ve needed to heavily rely on food prep to pull together simple meals throughout the week. I should also mention that as a new mom, I especially don’t want to risk waking the baby from a nap banging pots and pans. I need to be able to open the fridge and silently gather ready-to-go ingredients for my meals. Food prep to the rescue!
If you can relate, then today’s recipe is for you. This meal prep fall harvest bowl is as simple as it gets as its made entirely from prepped ingredients. This means all you have to do is toss everything into a bowl and enjoy. To make things even easier, the ingredients in this bowl are all included in my beginners meal prep tutorial, where I guide you through the process of a Sunday prep session.
Related: Meal Prep Tutorial
The great thing about bowls like these is that substitutions are made simple. Simply follow the Motive Nutrition R3 (rule of three) principle which is to build three macronutrients (carbs + protein + fat) and three colours into each meal. In this recipe, we’ve got a handful of carbs (sweet potato & apple) + a palm of protein (eggs) + a small handful of fat (goats cheese + almonds) + colourful vegetables galore (spinach, cauliflower and onion). You can easily swap out sweet potato for squash, eggs for beans and almonds for pumpkin seeds for instance. The choices are endless, so get creative and have fun in the kitchen!
Related: Sweet and spicy acorn squash
- 1 small head cauliflower cut into florets
- 1 large onion, sliced
- 2 garlic cloves, smashed
- Extra virgin olive oil
- 4 cups baby spinach
- 1 sweet potato, cooked and cut into cubes
- 2 tablespoons chopped almonds
- 1 apple, sliced
- 4 hard boiled eggs
- 3 tablespoons crumbled goat cheese
- 2 tablespoons extra virgin olive oil
- 2 teaspoons honey
- 1 tablespoon apple cider vinegar
- Coarse salt and pepper
- For the cauliflower: Preheat the oven to 425 degrees F. Place the cauliflower florets, garlic and onion on a baking tray. Drizzle with olive, season with salt and pepper. Toss and spread evenly on the baking tray. Bake 25-30 minutes until golden brown, stirring at the 15 minute mark.
- For the bowls: Divide the baby spinach among the bowls. Top with the roasted cauliflower, sweet potato, sliced apple, almonds, boiled eggs and crumbled goat cheese.
- Whisk all the ingredients for the dressing in a small bowl until emulsified. Season with salt and pepper and drizzle over your bowls.
- For a simple tutorial on how to hard-boil eggs and bake sweet potato, head here: http://motivenutrition.com/meal-prep-tutorial/