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Fall Harvest Bowl

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Ingredients

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For the roasted cauliflower

  • 1 small head cauliflower cut into florets
  • 1 large onion, sliced
  • 2 garlic cloves, smashed
  • Extra virgin olive oil

For the bowl

  • 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

For the dressing

  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons honey
  • 1 tablespoon apple cider vinegar
  • Coarse salt and pepper

Instructions

  1. 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.
  2. 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.
  3. Whisk all the ingredients for the dressing in a small bowl until emulsified. Season with salt and pepper and drizzle over your bowls.

Notes

  • For a simple tutorial on how to hard-boil eggs and bake sweet potato, head here: https://motivenutrition.com/meal-prep-tutorial/

Nutrition

Find it online: https://motivenutrition.com/meal-prep-fall-harvest-bowl/