Just when I thought it was too close to Spring to post this recipe, a massive East Coast snowstorm reminded me that Winter is still here and roasted root vegetables simply never go out of style.
Of course, I live in Los Angeles where our version of Winter is anything below sixty degrees. Since it’s currently 57 degrees and raining, I am stoked to cozy up to one of these Harvest Buddha Bowls!
I originally made these Winter Harvest Buddha Bowls months ago! This recipe was going to be part of a healthy New Year meal prep post, but life got in the way and here we are two months later!
As they say, good things come to those who wait– These Harvest Bowls are absolutely delicious!
The real star of the show here is the maple miso glazed tempeh. I love cooking with tempeh. It’s nutty, flavorful, and super easy to prepare!
Of course, I’d be remiss if I didn’t also show some love for these crispy roasted brussel sprouts, which are the perfect savory compliment to the sweet potatoes and tempeh.
The miso in the glaze packs an umami punch that ties the bowl together in a way I can only describe as irresistible. I recommend doubling the recipe for healthy lunches all week long!
You are going to love these Winter Harvest Bowls! They’re:
Simple to prepare
Perfect for meal prep!
If you try these Winter Harvest Buddha Bowls, be sure to rate them in the comments and tell us how they turned out! Of course, we always love seeing your creations on Instagram too! Tag us #carrotsandflowers so we can admire your culinary talents!
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