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Harvest Bowl

Description

This is my absolute favorite salad to make in the fall (or really any time of the year) because, well it just tastes good. This recipe does take a little more prep so plan ahead when making it but the time is so worth it.

Ingredients
  • 1 sweet potato
  • A handful of kale
  • 1/2 avocado
  • 2 tablespoons goat cheese, crumbled
  • 1/4 cup pecans, chopped
  • 1/4 tofu (or chicken), cubed (Prepare with - 1 teaspoon cornstarch - Paprika - Salt - Black pepper)
  • Balsamic vinaigrette (Prepare with- - 2 tablespoons balsamic vinegar - 1 tablespoon olive oil - 1 clove garlic, minced - 1 teaspoon Dijon mustard)
Instructions

  1. Preheat the oven to 400 degrees Fahrenheit. Coat the cubes of tofu in the cornstarch, paprika, salt, and black pepper.

  2. While the oven is preheating, make the dressing by mixing together the balsamic vinegar, olive oil, garlic, and mustard together in a bowl. Any of these ingredients can be adjusted based on your preference.

  3. Bake the tofu in the oven for a total of 30 minutes, flipping it after 15 minutes.

  4. Chop the kale. Add the baked tofu, pecans, avocado, goat cheese, and vinaigrette on top.

  5. Toss the salad and enjoy!

Keywords: harvest bowl, healthy, lunch, dinner, avocado, sweet potato
Read it online: https://bitebalanced.com/recipe/harvest-bowl/
Mia Mehta

Thank you for choosing this recipe! I hope it brings joy and delicious flavors to your table. Happy cooking and bon appétit!