Issue #167: The Autumn Issue

Lugging your lunch to work can feel like such a drag, especially when that lunch is a measly scraping of last weekend’s leftovers. Snazz up the work week with these DIY harvest bowls that will up your nutrition game AND your office put-togetherness reputation. Most of these bowls follow the same basic recipe: grain + leafy greens + fall veggies + some kind of delectable dressing = a very happy lunchtime camper.

Fall Harvest Power Bowl with Spiced Maple Tahini Dressing

All the healthy carbs and fats loaded in this autumnal, vegan-friendly bowl will keep you powered up all day. Just pick your favorite grain (the author prefers freekeh), add in some roasted squash, Brussels sprouts, and apples, then top it off with a delicious drizzle of homemade spiced maple tahini.

Get the recipe from Fit Mitten Kitchen.

Avocado Quinoa Harvest Bowl

If you’re like us and just can’t go without your avocado, this vegan-friendly greenery-packed bowl is just for you. Grab some quinoa, arugula, sautéed Brussels sprouts, pepitas, avocado, and a just a smidge of tahini, and toss it all together.

Get the recipe from In It 4 The Long Run.

Sweet Potato, Squash, and Kale Buddha Bowl

Rack up on the fall root vegetables for this bad boy. The components are pretty much listed in the name, but throw in some crispy chili-lime chickpeas and cilantro-tahini dressing for that extra pop of zesty flavor.

Get the recipe from The Girl on Bloor.

Green Goddess Grain Bowl with “Fried” Zucchini, Toasted Seeds and Fried Halloumi

Cooler weather got you craving something fried and crunchy? Buckle up for the forklift-load of ingredients in this one and bring your fried cheese friend along for the ride. Combine some mixed grains, red bell pepper, artichoke hearts, cherry tomatoes, avocado, olives, hard boiled eggs, toasted seeds, and finally the fried zucchini and halloumi to top off this mountain of goodness. Bon halloumi!

Get the recipe from Half Baked Harvest

Fall Harvest Buddha Bowl with Creamy Cashew Apple Cider Dressing

The real scene-stealer here is the dressing, moving away from tahini (finally) and into creamy cashew territory. Pair that kick of apple cider with some maple cinnamon roasted butternut squash, and you’re just about as autumnal as it gets.

Get the recipe from Kara Lydon.

Korean Bulgogi BBQ Steak Bowls

For something with a little more meat to sink your teeth into, whip up this spicy and sweet Korean recipe. Bonus feature: top it off with a spicy Korean peanut sauce for an extra layer of tantalizing flavor to complement the rice, shredded cabbage, mango, broccoli, and eggs cooked to your liking.

Get the recipe from Half Baked Harvest.