The Autumn Harvest Bowl brings together the best of the season with nutrient-dense root vegetables, creamy red lentil dhal, and flavourful herbs, making it both comforting and nutritious. Eating seasonally means we’re enjoying produce at its peak freshness and nutrient content, which supports our immune system and overall health as we transition into colder months.
Autumn Harvest Bowl with Roasted Roots, Warming Red Lentil Dhal ( with Grilled Salmon )
The root vegetables are packed with fiber, antioxidants, and essential vitamins, support both gut health and heart health by nourishing beneficial gut bacteria and helping to lower inflammation. Lentils and salmon add high-quality protein, while spices like turmeric and ginger provide additional anti-inflammatory benefits. Together, these ingredients create a warming, balanced meal that strengthens digestion, supports heart health, and celebrates the flavours of Autumn.
Ingredients
Roasted Root Vegetables
- 1 medium size butternut squash, cubed
- 1 medium sweet potato, cubed
- 2 small beetroot, cubed
- 1/2 fennel bulb, sliced
- 2 baby aubergines
- 3 stems of purple broccoli
- 8 brussels sprouts, cut in a half
- 2 medium purple carrots, and 1 red one sliced into rounds (or regular carrots if unavailable)
- 2 tbsp olive oil
- Salt and pepper, to taste
Red Lentil Dhal
- 1 small mug red lentils, rinsed and drained
- 1 medium onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ginger, grated
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp fennel seeds
- 1/2 tsp smoked paprika
- 1 ½ mug water with vegetable broth or miso paste
- Salt and pepper, to taste
Salmon (optional)
- 2 salmon fillets
- Salt, pepper, and a squeeze of lemon juice
- Fresh dill or coriander, for garnish
Toppings and Garnishes
- Fresh coriander leaves
- Fresh dill leaves
- Lime wedges (optional)
Instructions:
1. Preheat the Oven: Preheat your oven to 180°C.
2. Prepare the Roasted Vegetables: On a baking sheet, toss the butternut squash, sweet potato, beetroot, fennel, brussels sprouts and both red and purple carrots with olive oil. Roast for 25-30 minutes, until tender and caramelised, flipping halfway through.
3. Make the Red Lentil Dhal:
In a large saucepan, sauté the onion in a bit of oil over medium heat until softened (about 5 minutes). Add the garlic and ginger, cooking for 1-2 minutes until fragrant. After 2 minutes, add baby aubergines, stems of broccoli and cook for another 5 minutes. Stir in turmeric, cumin, coriander, and paprika, toasting the spices for an extra 30 seconds. Add the rinsed red lentils, and water/broth. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the lentils are soft and the dhal is creamy. Season with salt and pepper.
4. Cook the Salmon (Optional):
While the dhal is simmering, season the salmon fillets with salt, pepper, and a squeeze of lemon and olive oil. In a skillet over medium-high heat, cook the salmon for 5minutes on each side, until golden and cooked through. Garnish with fresh dill and drizzle a lime juice.
5. Assemble the Harvest Bowl:
Spoon a generous serving of red lentil dhal into each bowl. Top with roasted root vegetables, grilled salmon, and fresh coriander and dill. Serve with lime wedges on the side if desired.
Keep nourishing yourself with Autumn harvest of root veggies. Happy Cooking!
Love from 116 Kitchen,
Julia xx