Name: Fall Nourish Bowls
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 2 medium sweet potatoes, peeled and diced*; 2 tablespoons olive oil; Kosher salt and freshly ground black pepper, to taste; 1 cup wild rice; 4 cups shredded kale; 2 red apples, cored and thinly sliced; 1 (8-ounce) package POM POMS Fresh Arils; 1 red onion, diced; 1 avocado, halved, peeled, seeded and diced; 1/2 cup almonds, chopped; 1/3 cup tahini; 2 tablespoons maple syrup; 1 tablespoon freshly squeezed lemon juice; 1 clove garlic, pressed; Kosher salt and freshly ground black pepper, to taste

Disclosure: This post is sponsored by POM Wonderful. As always, I only partner with brands that I love and truly believe in, allowing me to create more quick and easy recipes to get us through the week without breaking the bank. All opinions expressed are my own.

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

With Thanksgiving right around the corner, my diet has consisted of green bean casseroles, mashed sweet potatoes, and butternut squash mac and cheese. Mainly for work. Not for leisure, of course.

But when I’m not busy recipe-testing for Thanksgiving goodies, I’ve been inhaling these nourish bowls on the regular.

It’s right up my alley for this wedding diet (you know, the wedding that’s happening in 18 months!) – filled with so many veggies and the best maple tahini dressing EVERRRRR.

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

But most importantly, these bowls are complete with POM POMS Fresh Arils (the arils, or seeds, inside the pomegranate)!

Being a great source of fiber and known for their antioxidants, I have been snacking on these constantly, and adding a handful of POM POMS to these bowls, making it the perfect addition to all of your favorite salads/grain bowls.

They come in two very convenient sizes: a 100-calorie 4.3-oz single serving and an 8-oz size the whole family can enjoy. I used an entire 8-ounce package for these bowls, but the 100-calorie packs are also the best for snacking purposes!

Fall Nourish Bowls - Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Fall Nourish Bowls

Yield: 4 servings

Prep Time: 20 minutes

Cook Time: 45 minutes

Total Time: 1 hour 5 minutes

Filled with so many different veggies, these bowls are well-balanced, hearty and HEALTHY! Made with a maple-tahini dressing. SO GOOD!!!

Print Recipe

Ingredients:

2 medium sweet potatoes, peeled and diced*
2 tablespoons olive oil
Kosher salt and freshly ground black pepper, to taste
1 cup wild rice
4 cups shredded kale
2 red apples, cored and thinly sliced
1 (8-ounce) package POM POMS Fresh Arils
1 red onion, diced
1 avocado, halved, peeled, seeded and diced
1/2 cup almonds, chopped

For the maple tahini dressing

1/3 cup tahini
2 tablespoons maple syrup
1 tablespoon freshly squeezed lemon juice
1 clove garlic, pressed
Kosher salt and freshly ground black pepper, to taste

Directions:

To make the maple tahini dressing, whisk together tahini, maple syrup, lemon juice, garlic and 2 tablespoons water; season with salt and pepper, to taste. If the mixture is too thick, add more water as needed until desired consistency is reached; set aside.
Preheat oven to 425 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
Place sweet potatoes in a single layer onto the prepared baking sheet. Add olive oil; season with salt and pepper, to taste. Gently toss to combine. Place into oven and bake for 10-12 minutes, or until tender*; set aside.
Cook wild rice according to package instructions.
Divide wild rice into bowls. Top with sweet potato, kale, apple, POM POMS Fresh Arils, onion, avocado and almonds.
Serve with maple tahini dressing.