autumn harvest bowl dreaming straight ahead!
Sooner or later, everybody should try a bowl. Not only are they healthy for you, they are delicious too! Autumn is a great time to grab the last of the farmers market treasures and start dreaming of bowl combinations. Specifically, beets. jicama, and micro greens. To begin with, bowls are a lot of pretty ingredients all prepared separately, and then arranged next to each other in a bowl. In my opinion, the inventor of bowls must be one of those people that do not like their food to touch. I think I like them because they feed my interior designer color cravings! I like to have a variety of gorgeous saturated color represented in my bowls.
farmers market jicama = you have to try it!!
First I roast some beautiful beets. The roasting brings out the rich earthy flavor of the beets. It also caramelizes the edges, making them truly irresistible! The second step is to cook your favorite quinoa . I like the multi colored quinoa, because it add more texture and variety to my bowl. The third step in making my autumn bowl is chopping the jicama. Jicama is another end of the season farmers market treasure. I buy them by the bunch and eat them with everything. If you have never bought jicama fresh from your local farmers market, I highly recommend it!
an arugula blanket???
The dressing for my autumn bowl follows a familiar path from my kitchen, Olive oil combined with a flavored balsamic vinegar. This month’s favorite choice continues to be fig. I combine the oil and vinegar with some local maple syrup, lemon juice and zest, and grainy mustard. I like to dress the arugula and place it in the bottom of the bowl for a blanket for the remaining ingredients to lay on top of. We all need a little blanket now that fall is here! A little feta, toasted pecans, and a handful of micro greens and you are all set! Cozy up with your favorite blanket and give this one a try.
autumn harvest bowl chock full of beets, jicama, and microgreens
an autumn harvest bowl chock full of the end of the season farmers market treasures!
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 3- 4 servings 1x
- Category: bowl
- Method: oven and mixing bowl
3 pounds of roasted beets ( I like any color, but it is fun to combine golden and red beets! )
Olive oil, salt and pepper for roasting beets
4 medium sized jicama sliced
3 cups of arugula
3 cup of cooked quinoa
handful of micro greens
toasted pecans – 1 cup
1 cup of feta cheese chopped
1 avocado peeled and sliced
1/4 cup olive oil
2 TB flavored balsamic vinegar ( I like fig flavored for this bowl )
2 TB pure maple syrup
zest and juice from 1 lemon
2 TB grainy mustard
salt and white pepper to taste
Pre heat oven to 400 degrees
Wash and SCRUB your beets, removing dirty patches from the skin
Place clean beets in a medium sized bowl and drizzle olive oil on the top
Mix beets to make sure all of the beets are covered with olive oil ( I use my hands)
Place beets on a sheet pan and sprinkle with salt and pepper
Bake for 20- 25 minutes or until golden brown and caramelized
Remove from oven and allow to cool
Cook quinoa according to package directions
Peel and slice jicama
Toast the pecans in a dry saute pan on medium heat for a few minutes, tossing frequently until golden brown. Remove from heat and set aside
Mix dressing ingredients together in the bottom of a medium sized bowl
Reserve small amount of dressing for drizzling over the top of bowl
Toss arugula with remaining dressing
Place arugula in the bottom of serving bowl
Attractively arrange the roasted beets, jicama, quinoa, and micro greens in the bowl
Top with sliced avocado, chopped feta, and toasted pecans