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Fall Harvest Bowls with Creamy Poppyseed Dressing | A 30 minute #vegan meal made with seasonal produce and pantry staples | Harvest Grain Bowls | Warm Autumn Grain Bowl Recipe | Healthy Fall Salads | Delish Power Bowl | Easy Healthy Vegan Fall Recipes | Veggie Packed Buddha Bowl | Autumn Veggie Bowl | Fall Plant Based Recipes | Vegan Harvest Bowl Recipe | Fall Bowl Recipes | #glutenfree Harvest Bowl | How to Make Tahini Dressing | Creamy Nutritional Yeast Salad Dressing // JustineCelina.com

FALL HARVEST BOWLS WITH CREAMY POPPYSEED DRESSING

My Fall Harvest Bowls with Creamy Poppyseed Dressing are an ultra nourishing, 30 minute vegan meal that beautifully showcase seasonal produce and pantry staples, but can be enjoyed year-round. A bed of baby spinach and arugula houses a hearty melange of black glutinous rice, chick peas, fresh apples and shredded carrots -- topped off with a tanini-based Creamy Poppyseed Dressing, dried cranberries and roasted pecans.

Ingredients

FALL HARVEST BOWLS

  • 2 cups of baby spinach
  • 2 cups of arugula
  • 1 cup warm black glutinous rice cooked (or wild rice)
  • 1 cup chick peas
  • 2 apples
  • 2 carrots
  • 2/3 cup dried cranberries
  • 1/4 cup pecans
  • 1 tsp extra virgin olive oil
  • Pinch of pink Himalayan salt

CREAMY POPPYSEED DRESSING

  • 1/4 cup tahini
  • 3 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 4 tbsp water
  • 1 tbsp tamari (or soy sauce if you don't require a gluten free dressing)
  • 1/4 tsp garlic powder
  • 1/8 tsp red pepper flakes
  • 2 tbsp nutritional yeast
  • 3 tbsp pure Canadian maple syrup
  • 1 tbsp poppyseeds

Instructions

  1. Start by preparing rice as instructed on the package. Although this recipe only requires 2 cups, cooked (1 cup for each bowl), I like to cook a larger batch of 1 cup dry so I have leftovers for each bowl assembly for the rest of the week. Typically, rice takes about 20 - 30 minutes to cook and we have some work to do in the meantime!
  2. While the rice cooks, pan roast the pecans by heating a small pan over medium / high heat. Add olive oil to your pan, along with chopped pecans. Toss with pin Himalayan salt. Stirring consistency, allow pecans to roast for approximately 1 minute, or until golden brown. Once pecans are roasted, turn the burner off. Set aside.
  3. Start prepping the ingredients for the Fall Harvest Bowls. Drain and rinse chick peas, slice apples and shred carrots. Wash / rise spinach and arugula if necessary. Set aside.

  4. Prepare the Creamy Poppyseed Dressing by combining all the ingredients except poppyseeds in a Vitamix (or similar) and blending until smooth and creamy. Once blended stir poppyseeds in to combine.
  5. Once your rice is finished cooking, assemble your Fall Harvest Bowls by laying down a bed spinach and arugula, then building your bowls in a clockwise format, adding adding one ingredient at a time.
  6. Top with a healthy drizzle of Creamy Poppyseed Dressing and garnish with roasted pecans.
  7. Enjoy immediately!

Recipe Notes

NOTE: If you're into meal prepping, you can also whip up a large batch of rice and multiple batches of dressing on the weekend -- and have healthy, effortless weekday dinners and hearty lunch options sorted for the week.