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Vegan and Paleo Farmers Harvest Bowl

Get ready to eat! Today Jesa Henneberry, a natural foods chef and competitive athlete, shares her Farmer’s Harvest Bowl recipe that’s vegan and paleo for our first Guest Bloggers’ Week!
Inspired by Korean Bibimbap, this bowl delivers a similar composition using local, seasonal ingredients for a nutritious well-rounded meal. Top this bowl with a sunny side up egg for additional protein (only if you’re not vegan, of course)!

Vegan and Paleo Farmers Harvest Bowl
Recipe type: Main
Cuisine: American
Welcome fall to your table with this vegan and paleo Farmers Harvest Bowl that's ridiculously good for you!
  • 1 cup red quinoa, rinsed
  • 1⅓ cup water
  • 1 medium carrot, peeled and cut into julienne
  • 1 bunch Tuscan kale, stems removed, leaves sliced crosswise into ½ wide ribbons
  • 2 cups sunflower sprouts
  • 1 portabella mushroom cap, stem removed at the base, sliced ¼-inch thick
  • 2 teaspoon olive oil
  • ½ teaspoon coconut aminos
  • ½ teaspoon liquid smoke
  • ¼ teaspoon black pepper
  • ¼ teaspoon smoked paprika
  • ¼ teaspoon dry mustard
  • 6 radishes, sliced thinly into rounds
  • ½ cup apple cider vinegar
  • ¼ cup cold water
  • 1 tablespoon honey
  • 2 teaspoon sea salt
  • 1 clove garlic, crushed
  • ½ cup jarred roasted red peppers
  • ½ cup canned diced tomatoes with their juices
  • 2 tablespoons lime juice
  • 1 clove garlic
  • 2 tablespoons olive oil
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon salt
  1. Preheat the oven to 350F.
  2. Gently dry and toast quinoa in a small saucepan over medium-low heat, stirring continuously, until dry and starting to become fragrant. Pour water over quinoa, bring to a boil, reduce to simmer, cover with a lid and allow to cook for about 25 minutes, until all of the water is absorbed. Remove the pot from heat, keeping the lid on, allow the quinoa to rest and cool.
  3. In a medium mixing bowl, toss the sliced mushroom cap with 2 teaspoons olive oil, ½ teaspoon coconut aminos, ½ teaspoon liquid smoke, ¼ teaspoon black pepper, ¼ teaspoon smoked paprika, ¼ teaspoon dry mustard, and allow the mushroom to marinade for 10 minutes.
  4. Place the thinly sliced radishes in a small container (one that has a tightly fitting lid). In a small saucepan combine the vinegar, cold water, honey, sea salt and garlic. Stir to combine, bring to a boil and then remove from the heat. Pour the vinegar mix over the radishes in the container. Place the radishes in the refrigerator to cool.
  5. While the quinoa is cooling and the mushrooms are marinating and the radishes are pickling, fill a medium pot with 1 to 2 inches of water and set a steamer basket inside. Bring the water to a gently boil. Place carrots in steamer basket and steam until tender crisp, about 5 minutes. Remove carrots from steamer and set aside.
  6. Using the same pot, put the kale ribbons in the steamer basket, cover and allow to steam until wilted, about 4 minutes. Remove kale and set aside.
  7. Remove the mushroom bacon from the marinade, and lay slices on a parchment paper lined baking sheet. Place in the preheated oven and roast for 30 minutes, turning over once halfway though. Remove from oven and set aside.
  8. For the sauce, place the red pepper, tomatoes, lime juice, garlic, red pepper flakes, olive oil and salt in a food processor or blender and blend until smooth.
  9. Assemble the bowls by placing the cooked quinoa in the bottom of a bowl. Arrange the vegetables, carrots, kale, sprouts and radishes in individual clusters around the bowl, top with a few slices of portabella bacon. Drizzle with the red pepper sauce as desired. Enjoy!

Doesn’t this Harvest Bowl recipe just evoke fall? —Jesa Henneberry

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