🥣 Delicata Squash Grain Bowl with Maple Dijon Dressing

🍁 A Cozy, Nourishing Fall Bowl

Move over, butternut — delicata squash is the real star of fall.
It’s sweet, nutty, and caramelizes beautifully when roasted (no peeling required 👏).
This vibrant grain bowl brings together roasted delicata, quinoa, crispy chickpeas, peppery arugula, dried cranberries, and pumpkin seeds — all tossed with a tangy-sweet maple Dijon dressing. Cozy, colorful, and nourishing in every bite.

🧺 Ingredients

For the Bowl

🥗 1 delicata squash, sliced into half-moons (seeds removed, skin on)
🌾 1 cup cooked quinoa
🧆 ½ cup chickpeas (roasted or canned, rinsed + dried)
🌿 1 cup arugula
🍒 ¼ cup dried cranberries
🎃 ¼ cup pumpkin seeds (pepitas)
🫒 Olive oil, salt + pepper

For the Maple Dijon Dressing

🍯 1½ tbsp maple syrup
🥄 1 tbsp Dijon mustard
🍋 1 tbsp apple cider vinegar or lemon juice
🫙 2 tbsp Brightland salad olive oil
🧂 Salt + pepper to taste

🔥 Directions

1️⃣ Roast the squash:
Preheat oven to 400°F. Toss delicata slices with olive oil, salt, and pepper. Roast on a parchment-lined tray for 20–25 minutes, flipping halfway, until golden and tender.

2️⃣ Prepare the quinoa + chickpeas:
Cook quinoa according to package instructions. If using canned chickpeas, pat dry and roast with a drizzle of oil and salt for about 15 minutes to crisp them up.

3️⃣ Make the dressing:
Whisk together maple syrup, Dijon, vinegar, olive oil, salt, and pepper until smooth and creamy.

4️⃣ Assemble the bowl:
Add quinoa and arugula to a large bowl, then top with roasted delicata squash, chickpeas, cranberries, and pumpkin seeds. Drizzle with maple Dijon dressing and toss gently to combine.

🌿 Why You’ll Love It

✨ The perfect mix of cozy + fresh
✨ High in fiber, beta carotene, and vitamin C
✨ Vegan + gluten-free
✨ Works with any grain or legume — farro, brown rice, lentils — or swap in roasted veggies for a choose-your-own-adventure fall bowl 🍁

💫 Nutritional Benefits of Delicata Squash

💛 Rich in fiber → supports digestion and helps keep you full
🧡 High in beta carotene + vitamin C → immune and skin health
💚 Naturally low in calories and carbs → light yet satisfying
And the best part? The skin is edible, tender, and packed with antioxidants — no peeling necessary!

💬 Make It Your Own

– Add roasted Brussels sprouts, carrots, or sweet potatoes for extra color.
– Sprinkle vegan feta or a drizzle of Brightland olive oil for richness.
– Serve warm or chilled for a perfect weekday lunch prep.

📸 Share It!

If you make this recipe, tag @kellysgreenkitchen_ — I’d love to see your version!

🍎 Gooey Apple Cinnamon Muffins with Maple Drizzle

Prep time: ⏱️ 15 minutes
Cook time: 🔥 23 minutes
Total time: 🌿 40 minutes
Serves: 12 muffins
Vibe: Cozy fall mornings (even if you’re still in a tank top)

🍏 Ingredients

For the caramelized apples

• 1 ½ cups apples, peeled and diced small (Honeycrisp, Gala, or Granny Smith)

• 1 tbsp coconut oil (or vegan butter)

• 2 tbsp maple syrup (or brown sugar)

• 1 tsp cinnamon

• ½ tsp lemon juice

• Pinch of salt

For the muffin batter

• 1 ¾ cups all-purpose flour (or 1:1 gluten-free blend)

• 1 tsp baking powder

• ½ tsp baking soda

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg (optional)

• ½ cup coconut sugar (or brown sugar)

• ¼ cup maple syrup

• ⅓ cup neutral oil (like avocado or melted coconut oil)

• ½ cup unsweetened applesauce

• ¼ cup plant-based milk

• 1 tsp vanilla extract

For the maple drizzle

• ½ cup powdered sugar

• 1 tbsp pure maple syrup

• 1–2 tsp plant-based milk (adjust for consistency)

• ¼ tsp cinnamon

• Pinch of salt

• Optional: a few drops of vanilla extract

🍂 Instructions

1. Caramelize the apples:
In a skillet, melt coconut oil over medium heat. Add diced apples, maple syrup, cinnamon, lemon juice, and salt.
Sauté for 3–5 minutes until soft, golden, and jammy. Let cool slightly.

2. Preheat the oven:
To 350°F (175°C). Line or grease a 12-cup muffin tin.

3. Mix dry ingredients:
In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and coconut sugar.

4. Mix wet ingredients:
In another bowl, whisk maple syrup, oil, applesauce, milk, and vanilla until smooth.

5. Combine:
Add dry ingredients to wet, stirring gently until just combined.

6. Fold in apples:
Add the caramelized apples (and all their syrupy juices!) to the batter and fold gently.

7. Fill tins:
Scoop evenly into muffin cups. Optionally sprinkle with cinnamon sugar or streusel.

8. Bake:
20–23 minutes, until golden and a toothpick comes out mostly clean (gooey apple bits are okay!).

9. Cool:
Let rest 5 minutes in the tin, then transfer to a wire rack to cool completely.

🍁 Maple Drizzle

In a small bowl, whisk together powdered sugar, maple syrup, milk, cinnamon, and salt until smooth and pourable.
Drizzle over cooled muffins. For a glossy finish, chill for 10 minutes to let the glaze set.

☕️ Serving Suggestions

Best enjoyed with a cozy sweater (tank top), hot (iced) coffee, and absolutely no self-control. 😂
These muffins are soft, gooey, and taste like apple pie met fall in a bakery.

📝 Notes & Tips

• For extra gooey apples, cook them an extra minute or two until jammy.

• Muffins stay moist for 2–3 days at room temp, or up to 5 in the fridge.

• Reheat for 10 seconds in the microwave for that fresh-baked feel.

• No baking powder? Add 1 tsp apple cider vinegar or lemon juice with the wet ingredients to help activate the baking soda.

• Optional add-ins: chopped pecans, oats, or a crumble topping for extra texture.

💚 Kelly’s Green Kitchen Moment

Even though it feels like summer, my fall era is underway. 🍎🍂
An apple orchard hates to see me coming — and this recipe is exactly why. These muffins are what happens when your kitchen insists on feeling cozy before the weather does.

They’re sweet, spiced, and unapologetically fall, whether you’re sipping an iced latte in a tank top or a chai in a chunky sweater.

🍂 Pumpkin Pasta with Sage Breadcrumbs

Continuing on with our pumpkin theme 🎃… I couldn’t resist turning everyone’s favorite fall ingredient into the coziest pasta dish. This recipe combines creamy pumpkin sauce with warm spices, hearty pasta, and crunchy sage breadcrumbs that bring the perfect finishing touch. It’s weeknight-friendly (ready in 20 minutes!) but tastes special enough for entertaining.

✨ Why You’ll Love It

✔️ Silky pumpkin sauce (no dairy needed)
✔️ Cozy fall flavor in every bite
✔️ Crunchy sage breadcrumbs that elevate the dish
✔️ Plant protein boost thanks to Brami lupini bean pasta

🛒 Ingredients

For the pasta:
🍝 12 oz Brami pasta (rigatoni or penne)
🎃 1 cup pumpkin purée (canned or homemade)
🧅 1 small shallot, minced
🧄 2 cloves garlic, minced
🌿 1 tbsp olive oil
🥥 ½ cup coconut milk (unsweetened) or oat cream
🥣 ½ cup vegetable broth
🍂 ¼ tsp nutmeg
🌶️ ½ tsp smoked paprika (optional)
🧂 Salt & black pepper, to taste

For the sage breadcrumbs:
🍞 1 cup fresh breadcrumbs (or panko)
🌿 2 tbsp olive oil
🌱 2–3 fresh sage leaves, finely chopped (or ½ tsp dried)
🧂 Pinch of salt

👩‍🍳 Instructions

1. Make the breadcrumbs
   – Heat olive oil in a skillet over medium.
   – Add breadcrumbs, chopped sage, and salt.
   – Toast until golden + fragrant. Set aside.

2. Build the sauce
   – In the same pan, sauté shallot + garlic until soft.
   – Stir in pumpkin purée, coconut milk, broth, nutmeg, paprika, salt + pepper.
   – Simmer 5 minutes until creamy.

3. Cook the pasta
   – Boil Brami pasta until al dente. Reserve ½ cup pasta water.
   – Toss pasta with sauce, adding pasta water as needed to coat.

4. Assemble + serve
   – Divide pasta into bowls.
   – Top with sage breadcrumbs + optional vegan parmesan, toasted walnuts, or pumpkin seeds.

🍴 Serving Ideas

Pair this pasta with roasted brussels sprouts or a simple arugula salad for a cozy, seasonal meal. A blanket and a glass of red wine are optional… but highly recommended 🍷✨

Pumpkin doesn’t just belong in lattes — it shines in savory dishes too. If you make this Pumpkin Pasta with Sage Breadcrumbs, tag me on Instagram @kellysgreenkitchen_ so I can see your fall creations! 🌿

🍋 Lemony Chickpea & Potato Pilaf

You’ve had rice pilaf before… but never like this. ✨
This hearty yet refreshing dish combines golden roasted new potatoes, fluffy rice with a cozy touch of allspice, protein-rich chickpeas, and fresh dill + lemon for brightness. Tossed in a creamy lemon-dill tahini sauce, it’s plant-based comfort food with main character energy.

Ingredients (Serves 4)

For the pilaf

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups vegetable broth

• 1 tbsp olive oil

• ½ tsp ground allspice

• Pinch of salt

For the roasted veggies

• 1 lb new potatoes, halved

• 1 can (15 oz) chickpeas, drained & rinsed

• 1 tbsp olive oil

• Salt + black pepper, to taste

Fresh additions

• Juice + zest of 1 lemon

• 2 tbsp fresh dill, chopped

• ½ cup fresh basil, torn

• 2 scallions, thinly sliced

Creamy Lemon-Dill Tahini Dressing

• ¼ cup tahini

• 2–3 tbsp fresh lemon juice

• 1 tbsp olive oil

• 1 tsp maple syrup (or agave)

• 1 garlic clove, grated or minced

• 2–4 tbsp cold water (to thin)

• 1 tbsp fresh dill, chopped

• Salt + black pepper, to taste

Instructions

1. Make the pilaf
   Heat olive oil in a saucepan. Add rice and toast for 2–3 minutes until lightly golden. Stir in broth, allspice, and salt. Bring to a boil, reduce heat to low, cover, and simmer for ~15 minutes, until liquid is absorbed. Fluff with a fork.

2. Roast the potatoes
   Preheat oven to 400°F. Toss potatoes with olive oil, salt, and pepper. Roast for ~25 minutes, until golden and crisp.

3. Crisp the chickpeas
   On a separate tray (or with potatoes), toss chickpeas with olive oil, salt, and pepper. Roast for ~20 minutes, until lightly crisp.

4. Make the dressing
   Whisk together tahini, lemon juice, olive oil, maple syrup, and garlic. Add water gradually until smooth and pourable. Stir in dill, season with salt and pepper.

5. Assemble the pilaf
   In a large bowl, combine rice pilaf, roasted potatoes, and chickpeas. Add lemon juice, zest, dill, basil, and scallions. Toss gently.

6. Finish & serve
   Drizzle with creamy lemon-dill tahini sauce. Garnish with extra dill or basil. Serve warm or at room temperature.

✨ Benefits: Chickpeas provide plant-based protein + fiber, potatoes are potassium-rich for heart and muscle function, dill + basil add antioxidants, and lemon boosts vitamin C and enhances iron absorption. Allspice brings a cozy warmth and digestive support.

This Lemony Chickpea & Potato Pilaf with Dill is proof that comfort food can be healthy, vibrant, and crave-worthy. Serve it at a fall dinner party, meal prep it for the week, or let it shine as the star of your table. 🌿🍋🥔

Easy Vegan Pumpkin Bread

There’s something about October 1st that makes me crave pumpkin everything. 🎃🍂 This year I told myself I’d hold off… but I couldn’t resist kicking off the season with the coziest pumpkin bread. It’s soft, warmly spiced, and fills the kitchen with that unmistakable fall aroma. Bonus? This version is 100% vegan and comes together quickly in one bowl.

📝Ingredients

• 1 ¾ cups all-purpose flour (or swap with gluten-free — see note)

• 1 tsp baking soda

• ½ tsp baking powder

• ½ tsp salt

• 1 ½ tsp cinnamon

• ½ tsp nutmeg

• ½ tsp ginger

• ¼ tsp cloves (optional)

• 1 cup pumpkin purée

• ½ cup granulated sugar

• ¼ cup maple syrup

• ⅓ cup neutral oil

• ¼ cup plant milk

• 1 tsp vanilla
  (Optional: ½ cup vegan chocolate chips or chopped nuts)

👩‍🍳Instructions

1. Preheat oven to 350°F. Grease or line a loaf pan.

2. In one bowl, whisk together flour, baking soda, baking powder, salt, and spices.

3. In a second bowl, mix pumpkin, sugar, maple syrup, oil, plant milk, and vanilla until smooth.

4. Add dry ingredients to wet and stir gently until just combined. Fold in chocolate chips or nuts if using.

5. Pour into the loaf pan, smooth the top, and bake for 45–55 minutes or until a toothpick inserted in the center comes out clean.

6. Let cool 10–15 minutes before slicing.

Recipe Note (Gluten-Free):
If you’re making this bread gluten-free, I’ve tested a few flours. Almond flour works really well for flavor and moisture, but a 1:1 gluten-free baking flour swap is the most reliable for keeping the bread’s structure.

This pumpkin bread is perfect for breakfast with a cup of coffee, an afternoon snack, or wrapped up as a fall gift. Bake one for yourself and one to share — because October is meant to be celebrated with pumpkin. 🍁✨

Crispy Orange Sesame Tofu with Palmini Rice + Broccoli 🍊🥢

Sometimes you just want those cozy takeout vibes… but with wholesome ingredients you can feel good about. This Crispy Orange Sesame Tofu with Palmini Rice + Broccoli delivers everything you love about your favorite restaurant order — sticky-sweet sauce, golden tofu, and a fresh side of broccoli — in under 30 minutes.

It’s crave-worthy comfort food made lighter, thanks to Palmini rice (a veggie-based, grain-free alternative made from hearts of palm). Every bite is saucy, crispy, and perfectly balanced — exactly the kind of dish that makes weeknights feel special.

Serves: 2–3
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

📝Ingredients

For the Tofu + Veggies:

• 1 block extra-firm tofu (14 oz), pressed & cubed

• 2 tbsp cornstarch (or arrowroot powder for gluten-free)

• 2 tbsp olive oil (Graza or Brightland)

• 2 cups broccoli florets, lightly steamed or sautéed

• 2 packs Palmini rice, drained + rinsed well

For the Orange Sesame Sauce:

• ½ cup orange juice (fresh if possible)

• Zest of ½ an orange

• 2 tbsp apple cider vinegar (or white vinegar)

• 2 tbsp maple syrup or brown sugar

• 1 tbsp ketchup (for depth + color)

• 1 clove garlic, minced

• 1 tsp fresh ginger, grated (or ½ tsp ground)

• 1 tsp toasted sesame oil (stir in at the end)

• 1 tbsp cornstarch + 2 tbsp water (slurry, to thicken)

• Pinch of salt

To Garnish:

• Sesame seeds

• Scallions, sliced thin

👩‍🍳Instructions

1. Crisp the tofu: Pat the tofu dry, cut into cubes, and toss in cornstarch. Heat olive oil in a skillet and pan-fry until golden + crispy on all sides (7–8 minutes). Set aside.

2. Make the sauce: In a small saucepan, whisk orange juice, zest, apple cider vinegar, maple syrup, ketchup, garlic, and ginger. Simmer for 3–4 minutes. Stir in the cornstarch slurry and cook until thickened + glossy. Remove from heat and stir in sesame oil.

3. Prep broccoli: Steam or sauté broccoli until bright green and tender-crisp.

4. Warm Palmini rice: Rinse well, then heat in a skillet with a drizzle of olive oil and a pinch of salt until warmed through.

5. Assemble bowls: Toss the crispy tofu in the orange sesame sauce until coated. Serve over Palmini rice with broccoli on the side. Garnish with sesame seeds + scallions.

This dish is proof that healthy and comforting can go hand in hand. With crisp tofu, a tangy orange sesame glaze, and fluffy Palmini rice, it’s the ultimate weeknight dinner that checks every box: quick, balanced, and bursting with flavor.

✨ Don’t forget — you can shop Palmini with 20% off using code KELLYSGREENKITCHEN20. Let me know if you try this and don’t forget to tag me @kellysgreenkitchen_.

Golden Harvest Couscous Salad

If you’re looking for a cozy, hearty, and flavor-packed plant-based dish, this one is it. Pearl-like Israeli couscous makes the base, then comes a medley of roasted Brussels sprouts and golden small potatoes for texture and comfort. The finishing touch is a tangy-sweet maple mustard dressing and a sprinkle of fresh dill that ties everything together beautifully.

This dish is versatile — serve it warm as a main, or bring it to your fall table as a side that’s sure to impress. It’s simple enough for a weeknight, yet elevated enough for entertaining.

✨Ingredients

For the salad

• 1 cup Israeli couscous

• 2 cups Brussels sprouts, trimmed and halved

• 1 lb small potatoes, quartered

• 2 tbsp olive oil

• 1 tsp garlic powder

• Salt & pepper, to taste

• 2 tbsp fresh dill, chopped

For the maple mustard dressing

• 2 tbsp Dijon mustard

• 1 tbsp whole grain mustard (optional, for texture)

• 2 tbsp maple syrup

• 2 tbsp apple cider vinegar or lemon juice

• 2–3 tbsp olive oil

• Pinch of salt & pepper

🥄Instructions

1. Roast the veggies

   • Preheat oven to 425°F (220°C).

   • Toss Brussels sprouts and small potatoes with olive oil, garlic powder, salt, and pepper.

   • Spread evenly on a baking sheet and roast for 20–25 minutes, flipping halfway, until golden and crisp.

2. Cook the couscous

   • In a medium pot, bring 1 ¼ cups salted water to a boil.

   • Add couscous, reduce heat, cover, and simmer for 8–10 minutes until tender.

   • Fluff with a fork and let cool slightly.

3. Make the dressing

   • Whisk together Dijon, whole grain mustard (if using), maple syrup, vinegar/lemon juice, olive oil, salt, and pepper until smooth.

4. Assemble

   • In a large bowl, combine couscous, roasted Brussels, and small potatoes.

   • Add chopped dill.

   • Toss with maple mustard dressing until everything is coated.

5. Serve

   • Garnish with extra dill or toasted seeds for crunch.

   • Serve warm or at room temperature.

This maple mustard couscous with roasted Brussels and small potatoes has quickly become a go-to in my kitchen. It’s wholesome, balanced, and just plain delicious. Whether you’re making it for yourself on a weeknight or sharing it at a fall dinner, it’s one of those recipes that everyone will come back to for seconds.

🍫 Chocolate Peanut Butter Fudge

This recipe came together on a whim. My son asked me to make peanut butter bars one evening, but I didn’t have all the ingredients on hand. Instead of scrapping the idea, I looked at what I did have: peanut butter, chocolate, and maple syrup. A few quick steps later, this creamy, rich Chocolate Peanut Butter Fudge was born. It’s no-bake, ready in minutes, and the perfect way to satisfy those last-minute dessert cravings.

✨ Ingredients

• 1 cup creamy peanut butter (unsweetened, natural or no-stir both work)

• 1 ½ cups Enjoy Life dairy-free semi-sweet chocolate chips

• 2–3 tbsp maple syrup (or agave)

• Pinch of flaky sea salt (optional, but highly recommended)

🥄 Instructions

1. Melt the chocolate – In a microwave-safe bowl, heat chocolate in 20–30 second intervals, stirring until smooth (or use a double boiler).

2. Mix it up – Stir in the peanut butter and maple syrup until silky smooth.

3. Pour + set – Line a small square dish (8x8 or loaf pan) with parchment. Spread the fudge mixture evenly.

4. Top with salt – Sprinkle flaky sea salt over the top.

5. Chill – Refrigerate for at least 1–2 hours, until firm.

6. Slice + enjoy – Lift out with the parchment, cut into squares, and serve.

🌿 Kelly’s Notes

• Swirl in an extra spoonful of peanut butter before chilling for a marbled look.

• Store in the fridge for up to 1 week or freeze for up to 2 months.

• Perfect for school lunches, after-dinner treats, or holiday platters.

Sometimes the best recipes come from improvising. This fudge has already become a family favorite—and I hope it becomes one of yours too. If you make it, tag @kellysgreenkitchen_ so I can see your creations! And don’t forget to sign up for my newsletter for more quick, flavor-packed vegan recipes.

Vegan Linguine à la Vodka (with Palmini)

Creamy, rosy, dairy-free vodka sauce tossed with gluten-free hearts-of-palm linguini. Weeknight easy, restaurant energy.

POV: the kitchen suddenly smells like a cozy Italian trattoria. Candlelit vibes, glossy twirls, and a silky dairy-free vodka sauce—paired with gluten-free Palmini linguine so you get that restaurant moment on a weeknight. 🍝🕯️

Ingredients

• 2 cans Palmini linguine, well-rinsed (optional: 10-min warm water soak, drain)

• 2 tbsp olive oil

• 1 small shallot (or 1/4 onion), finely minced

• 3 cloves garlic, thinly sliced

• 1/2 tsp red pepper flakes

• 2–4 tbsp vodka

• 1 1/2 cups crushed tomatoes (or passata)

• 1 tsp dried oregano + pinch sugar

• Creamy mix: 1/2 cup unsweetened dairy-free yogurt + 2–4 tbsp plant milk (whisk smooth; optional 1 tsp cornstarch for extra stability)

• 2 cups baby spinach

• Optional add-in: 1 can butter beans, rinsed (15 oz)

• Sea salt & black pepper

• To finish: fresh basil, drizzle of olive oil, vegan parm (optional), lemon zest (optional)

Directions

1. Sauté. Warm olive oil in a wide skillet (med). Sauté shallot 2–3 min until translucent. Add garlic + red pepper flakes; cook 30–60 sec until fragrant.

2. Vodka. Splash in vodka; simmer 60–90 sec to soften the sharpness.

3. Tomatoes. Stir in crushed tomatoes, oregano, and a pinch of sugar. Simmer 6–8 min to reduce and concentrate (no tomato paste needed).

4. Make it creamy. Lower heat to low. Whisk yogurt + plant milk (add cornstarch if using). Temper by whisking in a ladle of hot sauce, then slowly stir the mixture back into the pan. Keep it hot but do not boil. Season to taste.

5. Greens first. Fold in spinach to wilt.

6. Optional protein. Add butter beans and warm 1–2 min.

7. Toss. Add Palmini; toss just 1–2 min to warm (don’t overcook).

8. Finish. Off heat, add basil, black pepper, a drizzle of olive oil, and vegan parm. Lemon zest if you like.

Tips

• No alcohol? Swap vodka for 1–2 tsp lemon juice or white wine vinegar for brightness.

• Tangy balance: If the sauce reads tangy (tomato + Palmini), round with 1–2 tsp nutritional yeast or a small drizzle of olive oil.

• Texture tip: Rinsing Palmini well (and a quick warm soak) softens the hearts-of-palm bite while keeping a pleasant twirl.

Kelly’s Notes (make it yours)

• Veggie swaps: Peas, artichoke hearts, roasted red peppers, or zucchini ribbons are all 💯.

• Umami boosters: 2 tbsp finely chopped sun-dried tomatoes or 1 tsp white miso stirred into the tomato base.

• Make-ahead: Sauce keeps 3–4 days in the fridge; rewarm gently (don’t boil) and toss with fresh Palmini.

• Olive oil moment: Finish with your favorite fruity EVOO for that trattoria sheen.

Ingredient Spotlight: Palmini

Palmini is made from hearts of palm, naturally gluten-free and lower-carb than traditional pasta—perfect for a light but satisfying twirl. It drinks up sauce beautifully, so the dairy-free vodka sauce really shines.

✨ You get can 20% off Palmini products if you use my code: KELLYSGREENKITCHEN20.

FAQ

Can I use coconut milk instead of yogurt?
Yes—use 1/3–1/2 cup full-fat coconut milk. Keep heat low to prevent splitting.

What if I only have plain tomato sauce?
Use ~1 1/2 cups. Still reduce 5–6 min to concentrate before adding the creamy mix.

Kid-friendly heat?
Skip or reduce chili flakes; add at the end to your bowl.

Serve with a simple arugula salad, a mocktail with lemon, and a shower of basil. If you make it, make sure to tag me @kellysgreenkitchen_. I love seeing your creations!

🍂 Autumn Harvest Quinoa Bowl

A Cozy Fall-Inspired Salad

There’s something about crisp fall days that makes me want to bring the orchard straight to the table. After a morning surrounded by apple trees, pumpkins, and overflowing mums, I came home and made this Autumn Harvest Quinoa Bowl — warm, colorful, and just the right mix of cozy + fresh.

This recipe blends roasted sweet potatoes, crisp apples, hearty chickpeas, and crunchy pistachios with a maple balsamic vinaigrette. It’s easy enough for weeknights but beautiful enough to share with friends after a day at the farmstand or orchard.

📝 Ingredients

For the salad:

• 1 cup uncooked quinoa (rinsed)

• 1 cup baby spinach

• 2 medium sweet potatoes, peeled + cubed

• 1 can (15 oz) chickpeas, drained + rinsed

• 2 apples, diced (Honeycrisp or your orchard pick!)

• ½ cup shelled pistachios

• 1 tsp each cinnamon + smoked paprika

• Olive oil, salt + pepper for roasting

For the maple balsamic vinaigrette:

• 3 tbsp olive oil

• 2 tbsp balsamic vinegar

• 1 tbsp pure maple syrup

• 1 tsp Dijon mustard

• Pinch of salt + pepper

👩‍🍳 Instructions

1. Cook the quinoa: In a medium pot, combine quinoa with 2 cups water. Bring to a boil, reduce heat, cover, and simmer until fluffy (about 15 minutes). Fluff with a fork and set aside.

2. Roast the sweet potatoes and chickpeas: Preheat oven to 400°F. Toss cubes and chickpeas with a drizzle of olive oil, cinnamon, smoked paprika, salt, and pepper. Roast on a baking sheet for 25–30 minutes.

3. Mix the vinaigrette: Whisk together olive oil, balsamic vinegar, maple syrup, Dijon, salt + pepper until smooth.

4. Assemble the bowl: In a large serving bowl, combine quinoa, baby spinach, roasted sweet potatoes, chickpeas, diced apples, and pistachios. Drizzle with vinaigrette and toss gently to coat.

5. Serve: Enjoy warm or chilled — it keeps well for meal prep too!

🌿 Kelly’s Notes

• Swap pistachios for pecans or walnuts if you prefer.

• Make it ahead — the flavors get even better as it sits.

• Perfect as a main or side for a cozy fall dinner.

This bowl is all about savoring the season — the crunch of orchard apples, the sweetness of roasted roots, and the cozy tang of maple balsamic. If you make it, tag me @kellysgreenkitchen_ so I can see your fall creations. 🍎🍂

🍪 Vegan Chocolate Chip Skillet Cookie

The Easiest Dessert for Busy Weekends

Soccer weekends are always a whirlwind — games, snacks, carpools, and somehow the kids still ask for dessert at the end of the day. This skillet cookie is my go-to because it’s ridiculously simple, takes just one bowl, and comes out soft, gooey, and melty in under 30 minutes. Think: a giant chocolate chip cookie baked into a cozy skillet — perfect for sharing, but no judgment if you grab your own fork.

I love using Enjoy Life vegan chocolate chips here. They’re free from the top allergens, so everyone can dig in without worry, and they melt beautifully into those gooey puddles you want in every bite.

Ingredients

• 1 ½ cups almond flour (or oat flour for nut-free)

• ¼ cup coconut sugar (or brown sugar)

• 3 tbsp maple syrup

• 3 tbsp nut butter (peanut, almond, or cashew)

• 2 tbsp melted coconut oil (or vegan butter)

• 1 tsp vanilla extract

• ½ tsp baking soda

• Pinch of sea salt

• ½ cup Enjoy Life vegan chocolate chips

Instructions

1. Preheat oven to 350°F (175°C). Lightly grease a small cast-iron skillet or 8x8 baking dish.

2. In a bowl, whisk together almond flour, coconut sugar, baking soda, and salt.

3. Stir in maple syrup, nut butter, melted coconut oil, and vanilla until a dough forms.

4. Fold in the Enjoy Life chocolate chips.

5. Press dough evenly into the skillet.

6. Bake for 18–22 minutes, until golden at the edges but soft and gooey in the center.

7. Let cool for 5 minutes, then serve warm with forks (and a scoop of vegan ice cream if you like ✨).

💡 Kelly’s Notes

• Perfect for soccer weekends when time is tight — you can have dessert on the table in less than half an hour.

• Add a sprinkle of flaky sea salt before baking for that bakery-style finish.

• If you want extra crunch, fold in a handful of chopped walnuts or pecans.

• This recipe doubles easily if you’re feeding a crowd (just bake in a bigger skillet or dish).

This skillet cookie is one of those desserts that makes everyone at the table happy — busy kids, tired parents, and anyone who loves melty chocolate chips. It’s quick, cozy, and a little bit indulgent… exactly what weekends are for.

👉 If you make this, tag me @kellysgreenkitchen_ on Instagram — I love seeing your cozy bakes!

🍫 Conrad Brownie Bites & 🍯 Jeremiah Blondie Bites

For the finale of The Summer I Turned Pretty, I couldn’t resist making two desserts — one inspired by Conrad, and one by Jeremiah. These bite-sized treats capture their personalities in dessert form:

• Conrad Brownie Bites → dark, intense, a little edgy, and undeniably fudgy.

• Jeremiah Blondie Bites → golden, sweet, carefree, and chewy with that sunshine energy.

Both are vegan, gluten-free, and simple to make — the kind of desserts that feel special but come together in just minutes. Perfect for a watch party (or any cozy summer night in).

🍫 Conrad Brownie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cocoa powder

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp vegan chocolate chips (optional, for extra fudginess)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a medium bowl, whisk together almond flour, cocoa powder, baking soda, and salt.

3. Add maple syrup, coconut oil, and vanilla. Stir until smooth.

4. Fold in chocolate chips if using.

5. Scoop batter evenly into muffin tin.

6. Bake 12–14 minutes, until set but still soft in the center.

7. Cool for at least 10 minutes before removing.

Kelly’s Notes

• These are meant to be fudgy, not cakey — don’t overbake.

• Store in the fridge up to 5 days or freeze for longer.

• Try topping with a drizzle of Brightland olive oil or flaky salt for an extra edge.

🍯 Jeremiah Blondie Bites

Ingredients

• 1 cup almond flour (or another gluten-free flour)

• ¼ cup cashew butter (or another nut butter - almond and peanut work great, also)

• ¼ cup maple syrup

• 2 tbsp melted coconut oil

• 1 tsp vanilla extract

• Pinch of sea salt

• ¼ tsp baking soda

• 2 tbsp crushed golden Oreos or vegan white chocolate chips (optional, for fun)

Directions

1. Preheat oven to 350°F and lightly grease a mini muffin tin.

2. In a bowl, stir together cashew butter, maple syrup, coconut oil, and vanilla until smooth.

3. Add almond flour, baking soda, and salt. Stir until combined.

4. Fold in Oreos or white chocolate chips if using.

5. Scoop into muffin tin and smooth tops.

6. Bake 12–14 minutes until lightly golden.

7. Let cool 10 minutes before removing.

Kelly’s Notes

• Cashew butter gives the best golden color, but almond and peanut butter work too.

• Add a sprinkle of flaky salt on top for contrast.

• Store airtight at room temp for 3 days, or in the fridge for up to a week.

Whether you’re drawn to the dark + intense energy of Conrad or the bright + playful sweetness of Jeremiah, these bite-sized desserts are a fun way to celebrate the finale of The Summer I Turned Pretty. Both are easy, cozy, and perfect for sharing — because sometimes the best answer is not choosing at all. ✨

💛💙 If you make them, tag @kellysgreenkitchen_ so I can see your watch party spread!

Homemade Tortillas (So Easy, So Good)

There’s something so comforting about a warm tortilla straight off the skillet. Soft, fluffy, and just the right amount of chew — once you try making them at home, it’s almost impossible to go back to store-bought.

These tortillas aren’t groundbreaking (they’re naturally vegan, after all), but they are simple, cozy, and endlessly versatile. Perfect for tacos, quesadillas, wraps, or just tearing into and dipping with hummus, soup, or salsa. I love adding a handful of fresh herbs to the dough — cilantro, parsley, or even rosemary — to make them feel extra garden-fresh.

Ingredients 🫓

• 2 cups all-purpose flour (or sub whole wheat or half & half)

• ½ tsp salt

• ¾ cup warm water

• 3 tbsp olive oil (I use Brightland)

• Optional: 2–3 tbsp chopped fresh herbs (cilantro, parsley, chives, rosemary)

Instructions ✨

1. In a medium bowl, whisk together flour and salt.

2. Add warm water and olive oil. Stir until a dough forms.

3. Knead on a lightly floured surface for about 5 minutes, until smooth. Cover and let rest for 30 minutes.

4. Divide the dough into 8 equal pieces. Roll each into a ball, then roll out thin circles with a rolling pin.

5. Heat a skillet or cast-iron pan over medium-high. Cook each tortilla for ~1 minute per side, until golden spots appear and they puff slightly.

6. Stack cooked tortillas in a clean kitchen towel to keep warm and soft.

Serving Ideas 🌿

• Fill with beans, veggies, and avocado for quick tacos

• Layer with melty vegan cheese for quesadillas

• Wrap around your favorite fillings for a cozy lunch wrap

• Tear into pieces and dip into hummus, soup, or chili

• Or… just enjoy one warm from the pan — my personal favorite!

Final Notes 🫶

This recipe proves that the simplest foods are sometimes the most satisfying. Fresh tortillas are budget-friendly, endlessly versatile, and a true cozy kitchen ritual. Once you start making them, you’ll wonder why you ever bought them in a package.

👉 If you make these, tag me @kellysgreenkitchen_ so I can see your creations!

Butternut Squash & Chickpea Soup

There’s something about butternut squash that just is fall to me. Its golden color, subtle sweetness, and cozy comfort make it the vegetable I always reach for when the air gets crisp. This soup is one of my favorite ways to celebrate the season — silky smooth, plant-based, and made creamy with coconut & cashew yogurt.

I finish it with a drizzle of Brightland olive oil and a sprinkle of toasted pumpkin seeds for crunch. A handful of chickpeas stirred in at the end makes it hearty enough for a meal. It’s the kind of soup that warms you from the inside out — the perfect bowl for apple picking weekends, cozy nights at home, or leaf-peeping adventures.

🌿 Ingredients

• 1 medium butternut squash (2 ½–3 lbs), peeled, seeded, cubed

• 1 medium onion, chopped

• 2 carrots, chopped

• 2 cloves garlic, minced

• 1 tbsp Brightland olive oil (plus more for drizzling)

• 4 cups vegetable broth

• 1 can chickpeas (15 oz), drained + rinsed

• 1 tsp fresh thyme leaves (or ½ tsp dried)

• ½ tsp nutmeg

• Sea salt + black pepper, to taste

• ½–¾ cup plain coconut & cashew yogurt (unsweetened)

• Optional: 1 tbsp cashew butter for extra richness

• Garnishes: toasted pumpkin seeds, extra yogurt swirl, drizzle of Brightland olive oil, thyme sprigs

🥣 Instructions

1. Roast the squash (optional but recommended): Toss cubes with olive oil, salt, and pepper. Roast at 400°F for 25–30 minutes until caramelized.

2. Cook the base: In a large pot, heat olive oil. Add onion + carrot, sauté for 5–7 minutes until softened. Stir in garlic + thyme.

3. Simmer: Add roasted squash, broth, nutmeg, salt + pepper. Simmer for 20 minutes.

4. Blend: Purée until silky smooth with an immersion blender (or carefully in batches).

5. Finish: Stir in coconut & cashew yogurt (and cashew butter if using). Taste and adjust seasoning.

6. Add chickpeas: Gently fold in chickpeas just before serving so they stay whole and hearty.

7. Serve: Ladle into bowls and garnish with a swirl of yogurt, drizzle of Brightland olive oil, and toasted pumpkin seeds.

✨ Serving Ideas

• Pair with crusty herb bread for dipping

• Serve alongside a fall salad (like my Maple Orchard Bowl)

• Make it the centerpiece of a cozy autumn dinner with friends

Fall to me is butternut squash — and this soup is my favorite way to bring it to the table. It’s creamy, nourishing, and comforting with just the right touch of elegance. Whether you’re sharing it with friends or enjoying a quiet moment with a warm bowl, it’s the kind of recipe that makes the season feel special.

Golden Glow Chickpea & Herb Bites

Meet your new go-to plant-based recipe: Golden Glow Chickpea & Herb Bites. Crisp on the outside, tender inside, and packed with fresh herbs, they’re versatile enough for pasta night, meal prep bowls, or as an appetizer with your favorite dipping sauce.

🍴 Servings: ~16 bites
🕒 Prep Time: 15 minutes
🔥 Cook Time: 20–25 minutes
⭐ Total Time: 35–40 minutes

📋Ingredients

• 2 cups cooked chickpeas (or 1 can, drained & rinsed)

• ½ cup breadcrumbs (GF if needed)

• ¼ cup finely chopped onion (or shallot)

• 2 cloves garlic, minced

• ¼ cup fresh parsley (or basil)

• 3 tbsp unsweetened plant milk (oat or almond)

• 2 tbsp tahini or olive oil

• 2 tbsp nutritional yeast (or cashew parm)

• 1 tsp dried oregano

• 1 tsp smoked paprika

• ½ tsp fennel seeds (optional)

• Salt & black pepper, to taste

Directions

1. Pulse mixture: Add chickpeas, breadcrumbs, onion, garlic, parsley, tahini, nutritional yeast, and spices to a food processor. Pulse until combined but still textured.

2. Add milk: Transfer to a bowl and stir in plant milk until the mixture holds together.

3. Shape: Roll into ~1 ½ tbsp balls and place on a parchment-lined sheet.

4. Bake: Brush with olive oil and bake at 400°F for 20–25 minutes, flipping halfway. For crispier bites, pan-sear after baking.

5. Serve: Try them with marinara + pasta, tucked into pita, or on top of a grain + veggie bowl.

✨ Notes

• Add a spoonful of tomato paste or mushrooms for richer flavor.

• Freeze uncooked bites for easy weeknight dinners.

• Serve at gatherings with dipping sauces for a crowd-pleasing app.

These Golden Glow Chickpea & Herb Bites bring flavor, texture, and versatility to your plant-based kitchen. Make a batch once, and you’ll keep them on repeat. 🌿

🍎 Cozy Apple Crumbles (Fall-Inspired + Vegan)

Apple picking in New England is always a favorite fall activity — the crisp air, the farm orchards, the bags of fresh-picked apples that beg to be baked into something cozy. These apple crumbles are my go-to way to bring that seasonal magic home.

They’re warm, golden, and spiced just right — the perfect sweet treat for a chilly evening. And since Conrad is allergic to peaches 😉, I swapped my summer peach crumbles for apples to make this recipe fall-friendly (and season-finale approved!).

✨ Ingredients

(Serves 4–6 individual crumbles)

For the filling:

• 5–6 medium apples (Honeycrisp or Gala), peeled and diced

• 2 tbsp maple syrup

• 1 tbsp lemon juice

• 1 tsp cinnamon

• ½ tsp nutmeg

• 1 tsp vanilla extract

• 1 tbsp cornstarch (or arrowroot powder)

For the crumble topping:

• 1 cup rolled oats

• ½ cup almond flour (or oat flour)

• ½ cup chopped walnuts or pecans (optional)

• ⅓ cup coconut sugar (or brown sugar)

• ¼ cup coconut oil or vegan butter, melted

• Pinch of sea salt

🥣 Instructions

1. Prep the filling:

   • In a mixing bowl, toss diced apples with maple syrup, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch until well coated.

2. Make the crumble topping:

   • In another bowl, combine oats, almond flour, nuts, coconut sugar, salt, and melted coconut oil. Mix until crumbly.

3. Assemble:

   • Divide the apple mixture into ramekins (or use one 8x8 baking dish).

   • Sprinkle the crumble topping generously over each.

4. Bake:

   • Bake at 350°F (175°C) for 30–35 minutes, until apples are bubbly and topping is golden.

5. Serve:

   • Best enjoyed warm with vegan vanilla ice cream or coconut whipped cream.

These apple crumbles are the sweetest way to transition from late summer into fall — nostalgic, cozy, and just a little dramatic (like the season finale we’re all waiting for next week). Save this recipe for your fall baking list and let me know if you’re Team Conrad or Team Jeremiah. 💛

🍪 5-Ingredient Peanut Butter Cookies

Some recipes just feel like a hug — and these cookies are one of them. With only five simple ingredients, they come together in minutes and bake up soft, chewy, and perfectly nostalgic. Vegan, gluten-free, and naturally sweetened, they’re the easiest little treat to keep on repeat.

And of course… the criss cross on top. That fork press isn’t just for looks — it’s a tradition that dates back to the 1930s, when peanut butter cookies first appeared in cookbooks. Because peanut butter dough is denser than most, the fork marks helped flatten the cookies so they’d bake evenly. Over time, the pattern became iconic — so much so that a peanut butter cookie without it almost feels incomplete.

✨ Ingredients

• 1 cup almond flour

• ½ cup natural peanut butter (unsweetened, creamy works best)

• 2 tbsp coconut flour

• 3 tbsp maple syrup

• 2–3 tbsp almond milk (start with 2, add a splash more if dough is dry)

👩🏻‍🍳 Instructions

1. Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.

2. In a medium bowl, whisk together peanut butter, maple syrup, and almond milk until smooth.

3. Add almond flour and coconut flour. Stir until a soft dough forms.

4. Roll dough into 1–1.5 tbsp balls and place on baking sheet. Flatten gently with a fork in a criss-cross pattern.

5. Bake for 10–12 minutes, until edges are just golden.

6. Let cool on baking sheet for 5 minutes, then transfer to a rack.

🌿 Notes & Tips

• These cookies will be soft when first out of the oven but firm as they cool.

• For an extra nostalgic touch, sprinkle a pinch of flaky sea salt on top before baking.

• Store in an airtight container for up to 5 days (or freeze for longer).

Simple, cozy, and endlessly snackable — these cookies prove that sometimes the best recipes are also the simplest. And next time you press that fork into the dough, you’ll know you’re carrying on a little baking tradition that’s nearly a century old. 💛

Mini Peach Crumbles (Vegan, Picnic-Perfect)

Peach season isn’t over yet, and these mini peach crumbles were the sweetest addition to our recent ‘Sconset picnic. Served in individual ramekins, they’re easy to pack, cozy to serve outdoors, and just the right size to enjoy while watching the waves roll in. Juicy peaches bubble under a golden oat crumble — it’s late-summer perfection in every spoonful.

🍑 Ingredients

For the filling:

• 6 ripe peaches, sliced (about 5–6 cups)

• 2 tbsp maple syrup

• 1 tbsp cornstarch (or arrowroot)

• 1 tsp vanilla extract

• ½ tsp cinnamon

For the crumble topping:

• 1 cup rolled oats

• ½ cup almond flour (or all-purpose)

• ¼ cup chopped pecans or walnuts (optional)

• ⅓ cup coconut sugar (or brown sugar)

• ¼ cup melted coconut oil (or vegan butter)

• Pinch of salt

🥄 Instructions

1. Preheat oven to 350°F (175°C). Lightly grease 6 ramekins.

2. Toss peaches with maple syrup, cornstarch, vanilla, and cinnamon. Divide into ramekins.

3. Mix oats, almond flour, nuts (if using), sugar, and salt. Stir in melted coconut oil until crumbly.

4. Sprinkle topping evenly over peaches.

5. Bake for 25–30 minutes, until golden and bubbling.

6. Serve warm — or cool completely and pack for a picnic.

✨ Notes

• To make them picnic-friendly: bake in small mason jars or ramekins with lids.

• Add coconut whip or vegan vanilla ice cream just before serving.

• Leftovers keep up to 4 days in the fridge.

These mini crumbles were such a hit at our ‘Sconset picnic — and I’ll be making them on repeat until peach season truly fades away 🍑✨

🥗 Farmstand Couscous Bowl

The Farmstand Couscous Bowl is inspired by the kind of fresh, colorful produce you find at late-summer and early-fall farmers markets. Fluffy pearl couscous forms the base, while zucchini, summer squash, and juicy tomatoes add brightness and texture. A generous spoonful of creamy vegan ricotta ties it all together, making this dish hearty yet refreshing.

I love serving this as a main for lunch, a light dinner, or even packing it up for a picnic. It’s one of those recipes that feels comforting but still light, thanks to the mix of fresh vegetables and herbs.

🌿 Ingredients

• 1 cup pearl couscous (cooked according to package)

• 1 small zucchini, diced

• 1 small summer squash, diced

• 1 cup cherry tomatoes, halved

• ½ cup vegan ricotta (see my recipe here)

• 1–2 tbsp olive oil (for cooking + drizzling)

• Fresh herbs (parsley, dill, or basil work well)

• Sea salt + freshly cracked black pepper

Optional add-ins: roasted red peppers, toasted pine nuts, or a squeeze of lemon.

👩‍🍳 Instructions

1. Cook the couscous – Prepare according to package directions. Fluff with a fork and drizzle with a little olive oil to prevent sticking.

2. Sauté the vegetables – Warm a skillet with olive oil. Add zucchini and summer squash, season with salt and pepper, and sauté until tender but still slightly crisp.

3. Assemble the bowl – In a large serving bowl, combine couscous, sautéed vegetables, and cherry tomatoes. Toss gently.

4. Finish with ricotta – Add dollops of vegan ricotta on top.

5. Garnish + serve – Sprinkle with fresh herbs, an extra drizzle of olive oil, and cracked black pepper. Serve warm or at room temperature.

🥗 Why I Love This Recipe

• Farm-fresh flavor – A perfect way to showcase seasonal produce.

• Versatile – Works as a main dish, side dish, or meal-prep option.

• Make-ahead friendly – The flavors develop beautifully after a few hours, making it a great picnic or potluck dish.

The Farmstand Couscous Bowl is simple, colorful, and nourishing — exactly the kind of recipe that celebrates the best of the season. Serve it alongside grilled vegetables, bring it to a weekend gathering, or enjoy it as a quick weekday lunch. Either way, it’s a fresh favorite you’ll return to again and again.

🍎 Maple Orchard Bowl

Fall is the season of crisp apples, cozy flavors, and hearty salads that feel both nourishing and comforting. This Maple Orchard Bowl brings together everything I love about the season: roasted sweet potatoes, crunchy apples, buttery avocado, and toasted cashews, all tossed over a bed of greens and finished with a silky maple balsamic vinaigrette.

It’s one of those recipes that feels as perfect for a weeknight dinner as it does for a holiday table. Every bite has a balance of sweet, savory, and creamy textures — and it’s endlessly adaptable depending on what’s in season at your local farmstand.

🥗 Ingredients

For the Salad:

• 2 cups mixed greens (I love an arugula + spinach mix)

• 1 medium sweet potato, cubed and roasted

• 1 crisp apple (Honeycrisp or Fuji), thinly sliced

• 1 ripe avocado, cubed

• ¼ cup raw cashews

• 2 tbsp pumpkin seeds (optional, for extra crunch)

For the Maple Balsamic Vinaigrette:

• 2 tbsp balsamic vinegar (I love this one from Williams Sonoma)

• 1 tbsp pure maple syrup

• 2 tbsp extra-virgin olive oil

• 1 tsp Dijon mustard

• Pinch of sea salt

Tip: Toast your cashews for a deeper flavor — just a few minutes in a dry pan until golden.

👩‍🍳 Instructions

1. Roast the sweet potato – Preheat oven to 400°F. Toss cubed sweet potato with olive oil, salt, and pepper, then roast for 25–30 minutes until tender and slightly crisp on the edges.

2. Make the vinaigrette – In a small jar or bowl, whisk together balsamic vinegar, maple syrup, olive oil, Dijon, and salt until emulsified.

3. Assemble the bowl – Start with a bed of greens. Layer on roasted sweet potato, apple slices, avocado cubes, cashews, and pumpkin seeds.

4. Dress + serve – Drizzle with maple balsamic vinaigrette just before serving.

🍂 Why I Love This Bowl

• Seasonal & nourishing – It captures the best flavors of fall in one bowl.

• Quick to prep – Once the sweet potatoes are in the oven, the rest comes together in minutes.

• Flexible – Swap cashews for pecans or walnuts, or add dried cranberries for extra sweetness.

The Maple Orchard Bowl is proof that salads don’t have to be boring — they can be colorful, cozy, and full of flavor. Perfect for meal prep, family dinners, or bringing to a fall gathering, this recipe will quickly become a seasonal staple in your kitchen. 🍁