Fall Harvest Buddha Bowl

A SWEET PEA CHEF
24Ingredients
60Minutes

Ingredients

US|METRIC
  • 1 head cauliflower (broken into florets)
  • 1 cup grits (stone ground, coarse, AKA polenta or cornmeal)
  • 4 cups vegetable broth (divided)
  • 2 cups unsweetened almond milk
  • 1 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 red onion (large, sliced into wedges)
  • 4 cups broccoli florets
  • 4 carrots (sliced diagonally)
  • 2 beets (large, peeled and sliced into wedges)
  • 2 sweet potatoes (large, cubed)
  • 3 tablespoons balsamic vinegar
  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/4 cup pomegranate seeds (for topping)
  • 1 tablespoon hemp seed (hearts, for topping)
  • 1 green apple (thinly sliced, for topping)
  • 1 tablespoon olive oil
  • 3 cups kale (broken into small pieces)
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon pepper
  • 1/4 teaspoon garlic powder
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