Low Carb Harvest Bowl

Embrace the flavors of fall with this Low Carb Harvest Bowl, a wholesome medley of roasted butternut squash, crispy Brussels sprouts, and tender kale, all brought to life with a tangy mustard vinaigrette. Perfect for meal prep or a cozy weeknight dinner, this nutrient-packed bowl is both delicious and keto-friendly. Toasted pumpkin seeds add a satisfying crunch, while simple seasonings like paprika, garlic powder, and apple cider vinegar highlight the earthy, caramelized flavors of the roasted vegetables. Ready in under an hour, this versatile recipe is a celebration of autumn’s best produce and can be served warm or at room temperature for ultimate convenience. Healthy, hearty, and bursting with seasonal goodness, this is your new go-to low-carb recipe!

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 4

Ingredients

• 1 medium butternut squash
• 1 pound Brussels sprouts
• 4 cups kale
• 4 tablespoons olive oil
• 1 teaspoon paprika
• 2 teaspoons salt
• 1 teaspoon black pepper
• 0.5 cup pumpkin seeds
• 2 tablespoons apple cider vinegar
• 1 teaspoon Dijon mustard
• 0.5 teaspoon garlic powder

Directions

Step 1

Preheat your oven to 400°F (205°C).

Step 2

Peel and cube the butternut squash. Trim and halve the Brussels sprouts.

Step 3

On a baking sheet, toss the butternut squash and Brussels sprouts with 2 tablespoons of olive oil, paprika, 1 teaspoon of salt, and pepper.

Step 4

Spread the vegetables in a single layer and roast in the preheated oven for 25-30 minutes, until they are tender and caramelized, flipping halfway through.

Step 5

Meanwhile, prepare the kale by removing the stems and tearing the leaves into bite-sized pieces.

Step 6

Massage the kale with 1 tablespoon of olive oil and a pinch of salt until the leaves are tender and dark green.

Step 7

Add the massaged kale to the baking sheet with the roasted vegetables during the last 5 minutes of cooking to make them crispy.

Step 8

In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, and garlic powder.

Step 9

Toast the pumpkin seeds in a dry skillet over medium heat until they are golden brown, about 3-4 minutes.

Step 10

To assemble the bowl, divide the roasted vegetables and crispy kale among four bowls.

Step 11

Drizzle each bowl with the mustard vinaigrette, sprinkle with toasted pumpkin seeds, and serve warm or at room temperature.

Nutrition Facts

Serving size	(2134.5g)

Amount per serving	% Daily Value*
Calories	1739.9

Total Fat 95.4g	0%
Saturated Fat 15.4g	0%
Polyunsaturated Fat 20.3g
Cholesterol 0mg	0%
Sodium 5044.7mg	0%
Total Carbohydrate 203.3g	0%
Dietary Fiber 71.0g	0%
Total Sugars 40.4g
Protein 53.8g	0%

Vitamin D 0IU	0%
Calcium 1003.9mg	0%
Iron 19.5mg	0%
Potassium 5007.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.5%

Protein: 11.4%

Carbs: 43.1%