This harvest bowl is fall in a meal-prep container: massaged kale, nutty farro, ground turkey seasoned with sage, roasted butternut and honeynut squash, and bright pomegranate seeds, all tossed in a creamy maple tahini dressing. It makes 4 hearty bowls that stay fresh all week, and featured the official “IT” girl of the fall — honeynut squash, bb.
Why you’ll love It
It’s high in protein and fiber, holds up for days in the fridge, offers every texture known to your palette, and the dressing is sweetened only with a small amount of maple syrup.
Ingredient Notes
Honeynut squash: A smaller, sweeter cousin of butternut. The skin gets tender when roasted, so you don’t need to peel it. If you can’t find one, use all butternut.
Farro: Chewy and nutty. Pearled farro cooks fastest. Swap in quinoa or brown rice for a gluten-free bowl.
Kale: Massaging softens the leaves and takes the bitterness out, which is why it holds up so well for meal prep.
Dijon mustard: Only half a teaspoon, but it keeps the dressing creamy and balances the m
Meal Prep Harvest Bowl
Massaged kale, farro, sage ground turkey, roasted squash, and pomegranate tossed in maple tahini dressing. Great for meal prep!
Serves: 4 people
Prep: 15 minutes · Cook: 30 minutes Total Time: 45 min
Ingredients:
1 bunch kale, stems removed, chopped
2 tbsp olive oil, divided
1 cup dry farro
1 small butternut squash, peeled and cubed
1 honeynut squash, cubed
1 lb ground turkey
1 tbsp butter
1 tbsp fresh sage, chopped
1 tbsp apple cider vinegar
½ tsp dried oregano
½ cup pomegranate seeds
Salt and pepper, to taste
Maple tahini dressing:
¼ cup tahini
2–3 tsp
maple syrup
1 tbsp lemon juice
½ tsp Dijon mustard
½ tsp apple cider vinegar
2–4 tbsp water
Steps:
Toss the squash with 1 tbsp olive oil, salt, and pepper. Roast at 425°F for 25–30 minutes.
Cook the farro. Drain.
Melt the butter in a skillet over medium-high heat. Brown the turkey with the sage, oregano, salt, and pepper. Add the apple cider vinegar and cook 1 minute more.
Massage the kale with the remaining 1 tbsp olive oil and a pinch of salt for 1–2 minutes.
Whisk the dressing ingredients, adding water until pourable. Season with salt and pepper.
Layer the kale, farro, turkey, squash, and pomegranate seeds. Toss with the dressing.
Hot Tips for Your grain Bowl
Store the assembled bowls in airtight containers in the fridge for up to 4 days, with the dressing in a separate jar.
The dressing thickens when cold, so stir in a splash of water before serving.
Eat the bowl cold, or warm the turkey, farro, and squash before adding them back to the kale.
Burning FAQs
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Swap the turkey for chickpeas roasted with the same sage and oregano seasoning.
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Ground chicken works the same way, or try leftover roasted chicken.
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No. Massaged kale is sturdy enough to sit dressed for a day and undressed for several.