Low Carb Harvest Bowl
Delight in the vibrant flavors of autumn with this Low Carb Harvest Bowl, a nourishing blend of roasted butternut squash, caramelized Brussels sprouts, and crispy kale, all brought together with a tangy mustard vinaigrette and the satisfying crunch of toasted pumpkin seeds. This healthy recipe is packed with nutrient-dense vegetables, subtly spiced with paprika and garlic powder, and drizzled with a zesty apple cider vinegar dressing to create a perfect balance of savory and tart. Ready in under an hour, this bowl is an ideal option for meal prep or a quick and wholesome lunch or dinner. Gluten-free, keto-friendly, and bursting with seasonal flavors, this comforting dish proves that eating low carb can still be hearty and delicious.
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Recipe Information
Ingredients
- 1 medium butternut squash
- 1 pound Brussels sprouts
- 4 cups kale
- 4 tablespoons olive oil
- 1 teaspoon paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 0.5 cup pumpkin seeds
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dijon mustard
- 0.5 teaspoon garlic powder
Instructions
Preheat your oven to 400°F (205°C).
Peel and cube the butternut squash. Trim and halve the Brussels sprouts.
On a baking sheet, toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, paprika, 1 teaspoon of salt, and pepper.
Spread the vegetables in a single layer and roast in the preheated oven for 25-30 minutes, until they are tender and caramelized, flipping halfway through.
Meanwhile, prepare the kale by removing the stems and tearing the leaves into bite-sized pieces.
Massage the kale with 1 tablespoon of olive oil and a pinch of salt until the leaves are tender and dark green.
Add the massaged kale to the baking sheet with the roasted vegetables during the last 5 minutes of cooking to make them crispy.
In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and garlic powder.
Toast the pumpkin seeds in a dry skillet over medium heat until they are golden brown, about 3-4 minutes.
To assemble the bowl, divide the roasted vegetables and crispy kale among four bowls.
Drizzle each bowl with the mustard vinaigrette, sprinkle with toasted pumpkin seeds, and serve warm or at room temperature.
Nutrition Facts
Calories |
1740 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.4 g | 122% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 20.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5045 mg | 219% | |
| Total Carbohydrate | 203.3 g | 74% | |
| Dietary Fiber | 71.0 g | 254% | |
| Total Sugars | 40.4 g | ||
| Protein | 53.8 g | 108% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1004 mg | 77% | |
| Iron | 19.5 mg | 108% | |
| Potassium | 5008 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
