Try this winter harvest power bowl to satisfy your sweet tooth without continuing to snack on sweets and treats that are full of empty sugars. This power bowl is full of nutrients and “sweet” produce like roasted butternut squash and citrus fruit that will beat sugar cravings in a healthy way.
With just a few ingredients, you’ll have a delicious and satisfying meal ready in under 30 minutes!
Many of us struggle with cravings for something sweet around the holidays. With endless cookies, pies and other baked goods at our fingertips it can be hard to resist.
While it’s not always easy to say no to sugar, there are ways to satisfy cravings without totally derailing healthy habits. While the winter season does bring a surplus of sweet treats, it also features some of nature’s sweetest produce.
This winter harvest power bowl features some of the season’s finest produce like roasted butternut squash, citrus fruit and pomegranate. Served on top of a hearty kale salad with creamy balsamic vinaigrette, the combo can’t be beat!
If you’re looking for a meal prep friendly recipe, look no further than this winter harvest power bowl. Here are the components that can be prepped ahead of time for easy assembly:
- Rinse and tear the kale leaves
- Make the creamy balsamic vinaigrette
- Roast the butternut squash and chickpeas
- Cut the grapefruit and remove the pomegranate seeds (if using the whole fruit)
A Winter Harvest Power Bowl to Satisfy Your Sweet Tooth
- Yield: Serves 2 1x
Description
Try this winter harvest power bowl to satisfy your sweet tooth without continuing to snack on sweets and treats that are full of empty sugars. This power bowl is full of nutrients and “sweet” produce like roasted butternut squash and citrus fruit that will beat sugar cravings in a healthy way.
Ingredients
- 1 bunch kale
- 2 cups butternut squash, cubed
- 1 Tablespoon avocado oil
- 1 15 oz. can garbanzo beans, rinsed and drained
- 1 grapefruit, cut into segments
- ½ cup pomegranate seeds
- ½ avocado, cut into segments
Creamy Balsamic Vinaigrette:
- 2 Tablespoons balsamic vinegar
- 2 Tablespoons olive oil
- 1 Tablespoon raw honey
- 1 teaspoon Dijon mustard
- Salt and pepper, to taste
Instructions
- Preheat the oven to 425 degrees.
- Place the butternut squash and garbanzo beans onto a parchment-lined baking sheet in a single layer. Drizzle with avocado oil and sprinkle with salt and pepper. Roast for 25 minutes, or until the squash are fork tender and garbanzo beans are crispy.
- Meanwhile, make the dressing in the bottom of a mixing bowl by adding all of the vinaigrette ingredients and whisking until well combined. Add the kale and massage the dressing into the kale leaves until tender.
- Divide the kale evenly among two bowls. Top with the roasted butternut squash, crispy chickpeas, grapefruit segments, avocado slices and pomegranate seeds.
Keywords: meal prep, power bowl, salad, harvest bowl, winter, seasonal produce, butternut squash, grapefruit, kale
Enjoy!
