As the days get shorter and the nights grow cooler, our plates start to crave hearty, wholesome meals that warm us from the inside out. But who says you can’t indulge in a delicious and nutritious meal on even the busiest of days? Enter Daily Harvest, a collection of 20 mouthwatering recipes that will keep your taste buds satisfied and your belly full.
From classic comfort foods like lentil soup and roasted vegetable bowls to international-inspired dishes like turmeric chickpea stew and black bean tacos, these recipes are designed to be easy on the eyes and the stomach. With ingredients you can find in your local market or pantry, these meals are sure to become new favorites in your household.
In this article, we’ll take a closer look at each of these 20 Daily Harvest recipes, including step-by-step instructions and beautiful photos to inspire your cooking. Whether you’re a busy professional looking for a quick lunch option or a parent seeking healthy meal ideas for the whole family, we’ve got you covered.
Stay tuned for our first recipe reveal and get ready to harvest the flavors of the season!
Harvest Bowl with Quinoa and Roasted Vegetables
This recipe celebrates the flavors of fall with a hearty bowl filled with nutty quinoa, roasted vegetables, and a tangy drizzle. Perfect for a cozy night in or a nutritious lunch.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 2 tablespoons olive oil
– 1 large butternut squash (about 2 lbs), peeled and cubed
– 2 medium-sized sweet potatoes, peeled and cubed
– 1 large red onion, chopped
– 2 cloves garlic, minced
– Salt and pepper to taste
– Optional: nuts or seeds for topping
Instructions:
1. Preheat oven to 400°F (200°C).
2. Cook quinoa according to package instructions using 2 cups of water or broth.
3. Toss squash, sweet potatoes, onion, and garlic with olive oil, salt, and pepper on a baking sheet. Roast for 30-40 minutes, or until tender.
4. Combine cooked quinoa and roasted vegetables in a large bowl.
5. Serve warm, topped with your choice of nuts or seeds (if using).
Cooking Time: Approximately 45-50 minutes
Sweet Potato and Kale Power Bowl
This recipe combines the natural sweetness of roasted sweet potatoes with the earthy flavor of kale, making for a nutrient-packed power bowl that’s perfect for a quick lunch or dinner.
Ingredients:
– 2 large sweet potatoes
– 1 bunch of curly kale, stems removed
– 2 tablespoons olive oil
– Salt and pepper to taste
– Optional: 1/4 cup crumbled goat cheese (or feta or parmesan)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce the sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add the kale and cook, stirring frequently, until wilted and slightly caramelized (about 5-7 minutes).
4. Season the roasted sweet potatoes with salt and pepper to taste.
5. Assemble the power bowl by placing the roasted sweet potatoes on a plate, topping with the wilted kale, and adding crumbled goat cheese if using.
Cooking Time: 50-60 minutes
Turmeric Chickpea Stew with Coconut Milk
This vibrant and aromatic stew combines the comforting warmth of turmeric with the creamy richness of coconut milk, perfect for a cozy night in. This easy-to-make recipe is packed with nutrients and flavor.
Ingredients:
– 1 can chickpeas (14 oz), drained and rinsed
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp ground turmeric
– 1/2 tsp ground cumin
– 1/4 tsp paprika
– 1 can coconut milk (14 oz)
– 1 cup vegetable broth
– Salt and pepper to taste
– Fresh cilantro leaves for garnish (optional)
Instructions:
1. Heat oil in a large pot over medium heat.
2. Add onions and cook until softened, about 5 minutes.
3. Add garlic, turmeric, cumin, and paprika; cook for 1 minute.
4. Stir in chickpeas, coconut milk, and vegetable broth.
5. Bring to a simmer and cook for 20-25 minutes or until the flavors have melded together.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves, if desired.
Cooking Time: 25 minutes
Lentil and Spinach Soup with Lemon
This hearty and flavorful soup is a perfect blend of comforting and nutritious, made with red lentils, spinach, and a squeeze of fresh lemon juice. It’s a great way to warm up on a chilly day or as a healthy meal prep option.
Ingredients:
– 1 cup dried red lentils, rinsed and drained
– 2 cups vegetable broth
– 1 onion, chopped
– 2 cloves garlic, minced
– 2 cups fresh spinach leaves
– 1/4 cup freshly squeezed lemon juice
– 1 teaspoon ground cumin
– Salt and pepper, to taste
Instructions:
1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the lentils, broth, cumin, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30 minutes or until the lentils are tender.
3. Stir in the spinach and lemon juice. Cook for an additional 5-7 minutes or until the spinach has wilted.
4. Serve hot, garnished with a sprinkle of lemon zest if desired.
Cooking Time: 40-45 minutes
Roasted Cauliflower and Farro Salad
Roasted Cauliflower and Farro Salad Recipe
A simple yet flavorful salad that combines the nutty taste of farro with the sweet, caramelized flavor of roasted cauliflower.
Ingredients:
– 1 head of cauliflower, broken into florets
– 1 cup farro
– 2 tablespoons olive oil
– Salt and pepper to taste
– 1/4 cup chopped fresh parsley
– 2 tablespoons lemon juice
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss cauliflower florets with olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes or until tender and caramelized.
3. Cook farro according to package instructions. Drain and set aside.
4. In a large bowl, combine roasted cauliflower, cooked farro, parsley, lemon juice, and feta cheese (if using).
5. Toss to combine and season with salt and pepper to taste.
Cooking Time: 25-30 minutes
Mushroom and Wild Rice Pilaf
This hearty pilaf combines the earthy flavors of wild rice with the rich taste of sautéed mushrooms, perfect for a satisfying side dish or main course.
Ingredients:
– 1 cup wild rice
– 2 cups water
– 2 tablespoons olive oil
– 1 small onion, diced
– 3 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 teaspoon dried thyme
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. Rinse wild rice and cook according to package instructions using 2 cups water.
3. In a large skillet, heat olive oil over medium-high heat. Add onion and sauté until translucent, about 5 minutes.
4. Add mushrooms and thyme; cook until mushrooms release their moisture and start to brown, about 10 minutes.
5. Fluff cooked wild rice with a fork. Combine with mushroom mixture and season with salt and pepper to taste.
Cooking Time: Approximately 35-40 minutes
Black Bean and Sweet Corn Tacos
This recipe combines the creaminess of black beans with the sweetness of corn, all wrapped up in a crispy taco shell. Perfect for a quick and delicious meal or snack.
Ingredients:
– 1 cup cooked black beans
– 1 cup frozen sweet corn kernels, thawed
– 1/2 red onion, diced
– 1 jalapeño pepper, seeded and finely chopped
– 2 tablespoons olive oil
– 8 taco shells
– Salt and pepper to taste
– Optional: avocado, sour cream, shredded cheese, cilantro for toppings
Instructions:
1. Heat the olive oil in a large skillet over medium heat.
2. Add the diced onion and chopped jalapeño; cook until softened, about 3-4 minutes.
3. Stir in the cooked black beans and sweet corn kernels. Cook for an additional 2-3 minutes or until heated through.
4. Warm the taco shells according to package instructions.
5. Assemble the tacos by spooning the bean and corn mixture into the shells.
6. Season with salt and pepper to taste.
7. Add your desired toppings, such as avocado, sour cream, shredded cheese, and cilantro.
Cooking Time: 15-20 minutes
Spicy Miso Broccoli Stir-Fry
This Spicy Miso Broccoli Stir-Fry is a flavorful and nutritious dish that combines the benefits of broccoli with the spicy kick of miso paste. Perfect for a quick weeknight dinner or as a healthy lunch option.
Ingredients:
– 1 bunch broccoli, cut into florets
– 2 tablespoons vegetable oil
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon miso paste
– 1/4 teaspoon red pepper flakes (or more to taste)
– Salt and pepper, to taste
– Optional: 1/4 cup chopped green onions for garnish
Instructions:
1. Heat the oil in a large skillet or wok over medium-high heat.
2. Add the garlic and ginger; cook until fragrant, about 30 seconds.
3. Add the broccoli and stir-fry until tender, about 5 minutes.
4. In a small bowl, whisk together the miso paste and red pepper flakes. Add to the skillet and stir-fry for an additional minute.
5. Season with salt and pepper to taste.
6. Garnish with green onions, if desired.
Cooking Time: 10-12 minutes
Butternut Squash and Red Lentil Curry
This flavorful curry combines the natural sweetness of roasted butternut squash with the comforting warmth of red lentils, all wrapped up in a rich and creamy sauce.
Ingredients:
– 1 medium butternut squash (about 2 lbs)
– 1 cup red lentils, rinsed and drained
– 2 tablespoons olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 cups vegetable broth
– 1 can (14 oz) coconut milk
– Fresh cilantro, chopped (optional)
Instructions:
1. Preheat oven to 400°F (200°C). Roast the butternut squash for 45 minutes, or until tender.
2. In a large pot, heat oil over medium-high. Add onion and cook until softened, about 5 minutes.
3. Add garlic, cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add lentils, broth, and roasted squash to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until lentils are tender.
5. Stir in coconut milk. Simmer for an additional 5 minutes. Taste and adjust seasoning as needed.
6. Serve hot, garnished with chopped cilantro if desired.
Cooking Time: 45 minutes (roasting) + 35-40 minutes (simmering)
Avocado and Chickpea Grain Bowl
This grain bowl recipe combines the creaminess of avocado with the nutty flavor of quinoa, all wrapped up in a flavorful and filling package. Perfect for a quick lunch or dinner, this dish is also easily customizable to suit your tastes.
Ingredients:
– 1 cup cooked quinoa
– 1 ripe avocado, diced
– 1 can chickpeas (14.5 oz), drained and rinsed
– 2 tablespoons olive oil
– 1 tablespoon lemon juice
– Salt and pepper, to taste
– Optional toppings: chopped cilantro, red onion, crumbled feta cheese
Instructions:
1. Cook quinoa according to package instructions.
2. In a medium bowl, combine diced avocado and chickpeas.
3. In a small bowl, whisk together olive oil and lemon juice.
4. Pour dressing over the avocado-chickpea mixture and toss to coat.
5. Divide cooked quinoa among bowls and top with the avocado-chickpea mixture.
6. Season with salt and pepper to taste.
7. Add optional toppings as desired.
Cooking Time: 15-20 minutes
Roasted Beet and Arugula Salad
A sweet and earthy combination of roasted beets and peppery arugula, topped with a tangy vinaigrette.
Ingredients:
– 2 large beets
– 4 cups arugula
– 1/2 cup olive oil
– 2 tablespoons balsamic vinegar
– Salt and pepper to taste
– Crumbly goat cheese (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. Wrap the beets in foil and roast for 45-50 minutes, or until tender.
3. Let the beets cool, then peel and slice into wedges.
4. In a large bowl, combine arugula and roasted beet slices.
5. In a small bowl, whisk together olive oil and balsamic vinegar.
6. Drizzle the dressing over the salad and toss to combine.
7. Season with salt and pepper to taste.
8. Top with crumbly goat cheese, if desired.
Cooking Time: 50 minutes
Zucchini Noodles with Pesto and Cherry Tomatoes
This refreshing recipe combines the flavors of Italy with the sweetness of summer, perfect for a quick and easy dinner or lunch. Zucchini noodles, also known as “zoodles,” are a low-carb alternative to traditional pasta and pair beautifully with rich pesto sauce.
Ingredients:
– 2 medium zucchinis
– 1/4 cup store-bought or homemade pesto
– 1 pint cherry tomatoes, halved
– Salt and pepper to taste
– Grated Parmesan cheese (optional)
Instructions:
1. Spiralize the zucchinis into noodle-like strands.
2. Cook the zoodles in a large skillet over medium-high heat for 3-4 minutes, or until slightly tender.
3. Add the pesto and cherry tomatoes to the skillet. Stir to combine.
4. Season with salt and pepper to taste.
5. Serve hot, topped with grated Parmesan cheese if desired.
Cooking Time: 10-12 minutes
Coconut Chia Pudding with Fresh Berries
Start your day off right with a nutritious and delicious breakfast or snack, featuring the creamy texture of chia pudding infused with the sweetness of coconut and topped with fresh berries.
Ingredients:
– 1/2 cup chia seeds
– 1 cup unsweetened almond milk
– 1/4 cup shredded coconut
– 2 tablespoons honey
– Pinch of salt
– Fresh berries (such as strawberries, blueberries, or raspberries)
Instructions:
1. In a small bowl, mix together chia seeds and unsweetened almond milk. Let it sit for 5-10 minutes to allow the chia seeds to absorb the liquid.
2. Add shredded coconut, honey, and salt to the chia mixture. Stir until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 4 hours or overnight.
4. Just before serving, top the chia pudding with fresh berries.
5. Serve chilled and enjoy!
Cooking Time: 5-10 minutes (prep time) + 4 hours (refrigeration)
Quinoa-Stuffed Bell Peppers
A flavorful and nutritious twist on traditional stuffed peppers, this recipe combines quinoa with savory spices and colorful bell peppers for a delightful main dish.
Ingredients:
– 4 large bell peppers, any color
– 1 cup cooked quinoa
– 1/2 cup black beans, cooked
– 1/2 cup diced onion
– 1 minced garlic clove
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the tops off the bell peppers and remove seeds and membranes.
3. In a bowl, mix cooked quinoa, black beans, onion, garlic, cumin, paprika, salt, and pepper.
4. Stuff each bell pepper with the quinoa mixture, filling to the top.
5. Drizzle olive oil over the peppers.
6. Bake for 30-40 minutes or until bell peppers are tender.
Cooking Time: 30-40 minutes
Garlicky White Bean and Kale Soup
A hearty and comforting soup that combines the creaminess of white beans with the earthy flavor of kale, all tied together with a punch of garlic. Perfect for a chilly evening or as a nutritious lunch.
Ingredients:
– 1 can (15 oz) cannellini beans, drained and rinsed
– 2 cloves garlic, minced
– 4 cups chicken broth
– 2 cups kale leaves, stems removed and discarded
– 1/2 cup grated Parmesan cheese
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium heat.
2. Add garlic and cook for 1 minute, until fragrant.
3. Add chicken broth, cannellini beans, and kale. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Stir in Parmesan cheese. Season with salt and pepper to taste.
5. Serve hot and enjoy!
Cooking Time: 25-30 minutes
Roasted Carrot and Tahini Dip
Roasted Carrot and Tahini Dip Recipe
Summary: This creamy dip combines the natural sweetness of roasted carrots with the nutty flavor of tahini, perfect for snacking or as a party appetizer.
Ingredients:
– 4 large carrots, peeled and chopped into 1-inch pieces
– 1/2 cup tahini
– 1/4 cup lemon juice
– 2 cloves garlic, minced
– 1/2 teaspoon salt
– 3 tablespoons olive oil
– Optional: paprika, parsley, or other herbs for garnish
Instructions:
1. Preheat oven to 425°F (220°C).
2. Toss the carrot pieces with 2 tablespoons of olive oil, salt, and any desired herbs. Spread on a baking sheet and roast for 20-25 minutes, or until tender and caramelized.
3. In a blender or food processor, combine roasted carrots, tahini, lemon juice, garlic, and remaining 1 tablespoon of olive oil. Blend until smooth and creamy.
4. Taste and adjust seasoning as needed.
5. Serve warm or at room temperature with pita chips, crackers, or vegetables.
Cooking Time: 20-25 minutes
Spinach and Mushroom Lentil Pasta
This recipe combines the flavors of sautéed spinach, earthy mushrooms, and hearty lentils with a comforting pasta dish.
Ingredients:
– 8 oz. pasta of your choice (e.g., pappardelle or spaghetti)
– 1 cup brown or green lentils, rinsed and drained
– 2 cups water
– 2 tbsp olive oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 8 oz. mixed mushrooms (e.g., cremini, shiitake, button), sliced
– 2 cups fresh spinach leaves
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)
Instructions:
1. Bring lentils and water to a boil; reduce heat and simmer for 20 minutes or until tender.
2. In a large skillet, sauté onion and garlic in olive oil until softened.
3. Add mushrooms; cook until they release their moisture and start to brown (about 5 minutes).
4. Stir in cooked lentils, spinach leaves, salt, and pepper.
5. Toss with cooked pasta; serve hot, topped with Parmesan cheese if desired.
Cooking Time: 40-45 minutes
Turmeric Golden Milk Oatmeal
Start your day with a warm and comforting bowl of Turmeric Golden Milk Oatmeal, infused with the anti-inflammatory properties of turmeric and the soothing goodness of golden milk.
Ingredients:
– 1/2 cup rolled oats
– 1 cup water or non-dairy milk
– 1 tablespoon turmeric powder
– 1 teaspoon ground cinnamon
– 1/4 teaspoon ground ginger
– 1/4 teaspoon salt
– 1 tablespoon honey (optional)
Instructions:
1. In a medium saucepan, bring the water or non-dairy milk to a simmer over medium heat.
2. Add the oats, turmeric powder, cinnamon, ginger, and salt. Whisk until smooth.
3. Reduce heat to low and cook for 5-7 minutes, stirring occasionally, until the oats have absorbed most of the liquid and the mixture has thickened.
4. If desired, stir in honey until dissolved.
5. Serve hot, garnished with a sprinkle of cinnamon or a slice of fresh ginger, if desired.
Cooking Time: 10-12 minutes
Chickpea and Sweet Potato Buddha Bowl
Nourish your body and soul with this vibrant Buddha bowl, packed with the goodness of roasted sweet potatoes, chickpeas, and a hint of Indian spices.
Ingredients:
– 2 large sweet potatoes
– 1 can chickpeas (15 oz)
– 2 tablespoons olive oil
– 1 small onion, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
– Optional: your favorite Buddha bowl toppings (e.g., quinoa, avocado, cherry tomatoes)
Instructions:
1. Preheat oven to 400°F (200°C).
2. Pierce sweet potatoes with a fork several times and roast for 45-50 minutes, or until tender.
3. In a large pan, heat olive oil over medium-high heat. Add onion and cook for 5 minutes, stirring occasionally.
4. Add garlic, cumin, smoked paprika, salt, and pepper to the pan. Cook for an additional minute.
5. Drain chickpeas and add them to the pan. Stir to combine with the spice mixture.
6. To assemble the Buddha bowl, slice roasted sweet potatoes into wedges and place in a bowl. Top with chickpea mixture, garnish with cilantro leaves, and enjoy!
Cooking Time: 1 hour
Berry and Almond Butter Smoothie Bowl
Start your day with a boost of antioxidants and creamy goodness! This Berry and Almond Butter Smoothie Bowl is the perfect way to nourish your body and satisfy your cravings.
Ingredients:
– 1 cup frozen mixed berries (blueberries, strawberries, raspberries)
– 2 tablespoons almond butter
– 1/2 banana, sliced
– 1 tablespoon chia seeds
– 1/2 cup unsweetened almond milk
– Pinch of salt
– Toppings: sliced almonds, shredded coconut, or granola
Instructions:
1. In a blender, combine frozen berries, almond butter, and sliced banana.
2. Blend until smooth and creamy, adding in chia seeds and almond milk as needed.
3. Pour the mixture into a bowl.
4. Top with your favorite toppings (sliced almonds, shredded coconut, or granola).
5. Serve immediately and enjoy!
Cooking Time: 5 minutes
Summary
Get the most out of your daily harvest with these 20 wholesome and nutritious recipes, perfect for busy days. From hearty bowls to flavorful stir-fries, this collection of plant-based delights will fuel your body and satisfy your taste buds. Enjoy a Harvest Bowl with quinoa and roasted vegetables, or try a Sweet Potato and Kale Power Bowl for an energy boost. Other highlights include Turmeric Chickpea Stew with Coconut Milk, Lentil and Spinach Soup with Lemon, and many more. Whether you’re in the mood for something light and refreshing or filling and nourishing, this collection has got you covered.
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