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    Home Β» Recipes Β» dinner Β» healthy ancient grain bowl

    healthy ancient grain bowl

    Oct 2, 2022 · Leave a Comment

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    this ancient grain bowl is the perfect lunch bowl or side dish during the holiday season. easy to make and filled with nutritious ingredients!

    Harvest Ancient Grain Bowl

    this bowl is filled with tons of delicious ingredients. it's nourishing, energizing and incredibly tasty.

    it uses fall ingredients o the fullest! one of my favorite parts is the chunks of roasted butternut squash. the caramelization is absolutely delicious and borderline addicting.

    this recipe is made to make two servings but with the amazing flavors, it can also be a crowd pleaser. with that in mind, the recipe can be adjusted if you have a bigger family or want to bring the recipe to a family gathering.

    when hosting or attending a gathering, you want to make something that everyone will love.

    with all the different diet preferences these days, that is not an easy task! this recipe features both barley and wheat berries, adding not only a delicious flavor but plant-based protein as well to keep this recipe vegan-friendly.

    by satisfying a variety of diet preferences, this ancient grain bowl will keep the crowd happy and effort to a minimum!

    ingredients

    • barley
    • wheat berries
    • kale
    • raw green beans
    • butternut squash
    • pumpkin seeds
    • sunflower seeds
    • cranberries
    • honey dijon dressing
    • olive oil
    • fall ancient grain bowl ingredients
    • roasted veggies with kale in a bowl
    • healthy ancient grain bowl recipe
    • fall ancient grain bowl (1)

    substitutions

    • instead of seeds, add nuts to still have a great crunch factor
    • the dried cranberries can be swapped for any dried fruit (i recommend apricots, cherries or chopped dates)
    • sweet potato would be a great alternative to the butternut squash (or any root vegetable!)
    • the kale can be swapped for your favorite greens such as spinach or swiss chard. a stronger green is best when combining with the other ingredients so that the greens don't get lost in the mix
    • don't like green beans? raw asparagus would be a great swap to keep it light, refreshing and have a crunch

    frequently asked questions

    how long does it take to make an ancient grain bowl?

    the most time consuming part of this recipe is waiting for the two ancient grains and butternut squash to cook. besides those ingredients, this recipe is quick and when you have the grains already prepared this is very minimal waiting time until you can eat this delicious, fall harvest bowl.

    how many calories are in a harvest bowl?

    this bowl is filled with tons of delicious ingredients that are also nutritious. the two ancient grains are higher in calorie but also add great nutritional value to your diet. if you use a low-calorie dressing like the one i linked above, it will keep the calories lower in the bowl. (this bowl has ~500 calories)

    are ancient grain bowls healthy?

    like everything else you eat...healthy in moderation! by portioning out the grains, veggies and dressing this will be a healthy and nutritious meal.

    is a harvest bowl good left over?

    yes! this recipe is perfect to meal prep and have throughout the week. just make sure to not mix in the dressing until you plan to eat the bowl, everything else can be put together ahead of time.

    how should i store my ingredients?

    all of the ingredients can be prepared ahead of time and stored in a single airtight container. add the dressing at the time you plan to eat the bowl so avoid soggy ingredients.

    related recipes

    • kale quinoa bowl (high-protein and vegan-friendly)
    • roasted vegetable wild rice bowl
    • vegan spiced lentil curry in a sweet potato boat
    • lentil bolognese
    • pumpkin chili, vegan and gluten-free
    fall harvest ancient grain bowl

    if you try this recipe, please consider leaving a rating and comment at the end of this blog post!

    fall ancient grain bowl (1)

    healthy fall ancient grain bowl

    Jessica Selensky
    this ancient grain bowl is the perfect lunch bowl or side dish during the holiday season. easy to make and filled with nutritious ingredients!
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 45 mins
    Total Time 1 hr
    Course dinner, lunch
    Servings 2 servings
    Calories 600 kcal

    Ingredients
      

    • 6 cups shredded kale
    • 1 tbsp olive oil
    • 1 butternut squash peeled and cubed
    • ΒΌ cup wheat berries
    • ΒΌ cup barley
    • 1 cup raw green beans chopped
    • ΒΌ cup sunflower seeds
    • ΒΌ cup pumpkin seeds
    • ΒΌ cup dried cranberries
    • 4 tbsp honey dijon dressing

    Instructions
     

    • preheat the oven to 425 degrees F
    • cook the barley and wheat berries according to the instructions. i cook both of the ancient grains in the same pot
    • peel and cube the butternut squash
    • line a baking tray with aluminum foil and drizzle with olive oil
    • toss the butternut squash until all of the pieces are covered in olive oil
    • bake in the oven for ~40 minutes, tossing halfway through
    • roast in the oven until slightly crisp and golden on both sides
    • while the squash is cooking, cut the fresh green beans
    • in a large bowl add your kale and olive oil. massage the kale until it's fully covered in olive oil and has softened slightly in texture
    • remove the butternut squash from the oven and let cool
    • by now the ancient grains should be fully cooked
    • combine the massaged kale with the grains and remaining ingredients in one bowl. toss until fully combined
    • store to eat the bowl later or serve yourself a plate now and drizzle with the honey dijon dressing
    Keyword ancient grain bowl, easy lunch recipe, easy meal prep, harvest bowl, healthy lunch bowl, lunch recipe

    if you try this recipe, please consider leaving a rating and comment at the end of this blog post!

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    Jessica Selensky
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Ingredients 
- 2 tbsp olive oil 
- 12 oz cherry tomatoes 
- 1 package premiofoods Italian Chicken Sausage 
- 8 oz small pasta
- 6 oz can tomato paste 
- 2 cups vegetable stock 
- 1/2 cup milk 
- 1/4 cup grated parmesan 
- fresh basil (for topping) 

Directions 
1. Heat the olive oil over medium heat then add in the tomatoes 
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- 1 tablespoon granulated sugar
- ΒΌ teaspoon baking powder
- β…› teaspoon kosher salt
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Directions
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2. Add about 1/2 of the safeandfair granola on the bottom of a small ramekin or oven safe dish
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6. Top for the remaining granola
7. Bake in the oven for 30-35 minutes
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 safeandfair β€˜s NEW Huckleblueberry Granola is perfect in recipes like this, apple crisp, pies, tarts and more! It’s the perfect addition to your fall baking this season πŸ‚

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INGREDIENTS 
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1/8 teaspoon instant yeast or active dry yeast 
1/2 teaspoon granulated sugar 
1 1/4 teaspoons (8g) salt 
3/4 cup (170g) water, lukewarm, (105Β° to 115Β°F) 

DIRECTIONS 
1. To make the dough: Meausure your flour by gently spooning it into a cup, then sweeping off any excess. 
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5. Time to shape the dough! Divide the dough into two pieces. Stretch and fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. Be sure to keep your hands floured as you work. 
6. Next, pull the ends of the dough towards the middle, then turn it over. 
7. Place both pieces of dough in a floured bowl and cover for 45 minutes to 1 hour to rise. 
8. Next, stretch the dough into a 10” to 12” circle. If the dough is at all sticky, use more flour. 
9. Once you have your shape, add it to a pizza pan and start to add your toppings! 
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11. Bake for 6-7 minutes or until cheese is melted 
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1. Preheat the oven to 425 degrees F
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There’s no better way to celebrate #nationalhoneymonth than with a delicious cake made with localhivehoney ! Here’s how you can make it - 
 
INGREDIENTS
- 6 tbsp salted butter, softened
- 3 tbsp localhivehoney 
- 1/3 cup granulated sugar
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- 1/4 cup ricotta, room temperature
- 1/8 cup buttermilk 
- 1 tsp vanilla extract 
- 1 cup flour 
- 1 tsp baking powder
- 1/4 tsp baking soda
- Fresh raspberries and blackberries (optional for topping)
 
FOR THE HONEY GLAZE
- 1/2 cup powdered sugar
- 3 tbsp localhivehoney 
- 3 to 4 tbsp of milk
 
DIRECTIONS
1. Start by combining your wet ingredients in a large mixing bowl
2. Gold in the dry ingredients until just combined 
3. Pour the batter into a lined 8x8 square pan
4. Bake for 20-24 minutes until a toothpick comes out of the center clean
5. Let the cake cool and make the Honey Glaze
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7. Slice and enjoy!
 
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