Veggie Bowl

Brussels & Squash Harvest Bowl


It’s your favorite fall staples, reimagined. Roasted Brussels sprouts drizzled with black cherry balsamic, and not one, but two types of squash (kabocha and butternut) roasted with maple, thyme and chili provide next-level nourishment — not to mention phenomenal flavors. We finished it off with a zesty kale slaw tossed with beets and carrots for a colorful blast of essential nutrients. It’s a scrape-the-bowl-clean kind of meal you can feel good about.

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Real. Good. Food.

Our meals are packed with natural, good-for-you ingredients and nothing artificial, ever.

Nutrition Facts

Protein 13g
26% DV
Carbohydrates 65g
24% DV
Fats 23g
29% DV
Servings:  1,  Serv. Size:  1 bowl (355g),  Amount Per Serving:Calories 500,  Total Fat 23g (29% DV),  Sat. Fat 3g (15% DV),  Trans Fat 0g,  Cholest. 0mg (0% DV),  Sodium 690mg (30% DV),  Total Carb. 65g (24% DV),  Fiber 11g (39% DV),  Total Sugars 16g  (Incl. 4g Added Sugars, 8% DV),  Protein 13g (26% DV),  Vit. D(34% DV),  Calcium(10% DV),  Iron(34% DV),  Potas.(21% DV). 


Ingredients: Cooked Quinoa, Brussels Sprouts, Kabocha Squash, Butternut Squash, Cooked Wheat Berries, Black Cherry, Beets, Carrots, Olive Oil, Lacinato Kale, Pumpkin Seeds, Balsamic Vinegar, Maple Syrup, Lemon Juice, Salt, Sugar, Garlic, Spice, Distilled Vinegar, Water, Mustard Seed, Chili Powder

Contains: Wheat

How to Enjoy

Microwave: Microwave (1000 W): Remove from carton and peel up a corner of the plastic film to let steam escape. Microwave on high for 4 - 5 minutes, or until internal temperature reaches 165° F. Stir well to mix ingredients.
Stovetop: Combine 1 teaspoon of neutral oil and 1 tablespoon of water in a nonstick skillet over medium heat. Add tray contents; cover and heat for about 7-10 minutes, or until internal temperature reaches 165° F, stirring often.

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