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Harvest Bowls with Seeded Avocado & Tarragon Ranch Dressing
2 or 4 Serving Dinner

Harvest Bowls

with Seeded Avocado & Tarragon Ranch Dressing

Tags: Gluten-Free, <600 Calories, Nut-Free
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
37g
CARBOHYDRATES
54g
PROTEIN
13g

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INGREDIENTS

  1. 1 sweet potato
  2. 1 red onion
  3. 4 oz cauliflower florets
  4. 2 tsp turbinado sugar
  5. ¼ cup apple cider vinegar
  6. ¼ oz fresh tarragon
  7. 1 lemon
  8. 1 garlic clove
  9. ¼ cup Follow Your Heart® Vegan Ranch
  10. 1 avocado
  11. 3 tbsp sunflower seeds
  12. 2 tbsp hemp seeds
  13. 4 oz baby arugula
  14. 1 tbsp vegetable oil*
  15. Salt and pepper*
  16. *Not included
  17. For full ingredient list, see Nutrition
Allergens: soy
Tools: Small saucepan with lid, Baking sheet
SERVINGS
2 4
PREP & COOK TIME
30 min
CALORIES
570
FAT
37g
CARBOHYDRATES
54g
PROTEIN
13g

View Full Nutrition Label


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INSTRUCTIONS

1
Roast the vegetables

Preheat the oven to 425°F. Cut the unpeeled sweet potato into 1 inch cubes. Peel and slice the red onion. Add the cubed sweet potato, half the sliced red onion, and cauliflower florets to a baking sheet toss with 1 tbsp vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 15 to 18 minutes.

2
Pickle the red onion

Combine the remaining sliced red onion, turbinado sugar, apple cider vinegar, ¼ tsp salt, and 1 cup water in a small saucepan and bring to a boil. Reduce the heat to low and let the pickled red onions simmer until you’re ready to serve.

3
Make the tarragon ranch dressing

Pick the tarragon leaves from the stems and roughly chop the leaves. Halve and juice the lemon. Peel and mince the garlic and add to a small bowl. Add the chopped tarragon, ranch dressing, lemon juice, and a pinch of salt. Mix the tarragon ranch dressing.

4
Prepare the avocado

Halve the avocado and remove the pit. Scoop the flesh out of the skin. Sprinkle each half with sunflower seeds, hemp seeds, and a pinch of salt and pepper, pressing the seeds into the avocado to help them stick.

5
Serve

Divide the baby arugula between large bowls and top with the roasted vegetables, seeded avocado, and pickled onions. Drizzle with tarragon ranch dressing. Bon appétit!

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