Fall Harvest Bowl

Ingredients

• 14 cups kale, chopped
• 22 cups spinach
• 31 cup broccoli florets
• 42 medium carrots, roasted
• 52 medium sweet potatoes, cubed and roasted
• 61 3/4 cup cooked chickpeas (from 3/4 cup dried, organic), roasted
• 73 tbsp olive oil
• 81 3/4 cup organic coconut milk (carton style)
• 91/2 cup fresh cranberries or raspberries
• 104 cups bone broth
• 111 tsp dried sage
• 121 tsp dried rosemary
• 131 tsp sea salt

Instructions

1. 1

   Wash and chop all vegetables into roughly uniform pieces to ensure even cooking.

2. 2

   Heat olive oil in a large skillet or Dutch oven over medium heat and sauté onions and garlic until fragrant.

3. 3

   Add chopped vegetables, beans, and lentils to the skillet, stirring to combine and coat with oil and seasonings.

4. 4

   Pour in bone broth or vegetable broth, then simmer everything together until vegetables are tender and lentils are cooked through.

5. 5

   Stir in coconut milk and fresh herbs to create a creamy, flavorful base, and cook for an additional 5 minutes.

6. 6

   Serve hot, garnished with fresh berries and additional herbs for brightness and color.