1

Cozy Harvest Bowl

The bowl I make on repeat when the weather turns. Roasted sweet potato, chickpeas that crisp up like little gifts, greens, and a lemon-tahini dressing you will want to put on everything.

The parts

  • 1 sweet potato, cubed and roasted at 425° for 25 minutes
  • 1 can chickpeas, dried well and roasted alongside
  • Kale or spinach, massaged with olive oil and a pinch of salt
  • Cooked quinoa or rice
  • Dressing: 2 tbsp tahini, juice of half a lemon, water to thin, salt

Layer it however feels right. Bowls are not fussy — that is why we love them.