This healthy harvest bowl recipe has roasted fall veggies nestled atop creamy polenta (with hidden cauliflower for less calories and more nutrients!), then complimented with garlic sautéed kale, crisp green apple slices, vibrant pomegranate seeds, and hemp seed hearts. OMG this harvest buddha bowl is ALMOST too good to be true!
Preheat the oven to 400 degrees F.
Combine olive oil, balsamic vinegar, sea salt, and pepper together and then drizzle over the veggies. Toss to coat. If using a Cristel oven-safe fry pan, sear the veggies over high heat for 3-5 minutes, then transfer to oven to finish. If not, use a rimmed baking sheet lined with parchment paper. Roast in oven for 20-30 minutes, or until veggies are tender.
Add the cauliflower florets to a sauce pan and cover with 2 cups of the vegetable broth. Cook, covered, for 15-20 minutes, until the florets are tender. Transfer the cooked cauliflower and any leftover liquid to a blender and puree until smooth. Set aside.
Heat the remaining 2 cups vegetable broth and milk in a sauce pan over medium-high heat until simmering.
Stir grits into the simmering broth and milk. Cook, stirring frequently, until the grits are tender and the texture is thick, about 15-20 minutes.
Add in the pureed cauliflower, sea salt, and garlic powder, and stir until combined.
To make the kale, heat the olive oil over medium heat in a skillet. Add the kale and seasoning and sauté until softened.