Summer Harvest Bowl: Imagine a vibrant explosion of color and flavor in every single bite. A dish so fresh, so wholesome, it practically sings of sunshine and long, lazy days. That’s precisely what you get with this delightful recipe.

For centuries, cultures around the globe have celebrated the bounty of their land with simple, nourishing bowls filled with seasonal produce. Think of the ancient grain bowls of the Mediterranean, or the vibrant Buddha bowls inspired by Eastern traditions. This Summer Harvest Bowl is a modern interpretation of that time-honored practice, a celebration of the season’s peak flavors.

What makes this dish so irresistible? It’s the perfect marriage of textures the creamy avocado, the crunchy vegetables, the chewy grains, all drizzled with a tangy dressing. Its also incredibly versatile. You can customize it with whatever fresh produce you have on hand, making it a fantastic way to use up those farmer’s market finds. Plus, it’s quick, easy, and packed with nutrients, making it an ideal choice for a healthy and satisfying lunch or dinner. Get ready to experience the taste of summer in a bowl!

Ingredients:

For the Quinoa:

1 cup quinoa, rinsed
2 cups vegetable broth
1 bay leaf
1 tablespoon olive oil
Salt and pepper to taste

For the Roasted Vegetables:

1 medium zucchini, diced
1 medium yellow squash, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 pint cherry tomatoes, halved
1 red onion, sliced
2 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and pepper to taste

For the Corn & Black Bean Salsa:

1 cup cooked corn kernels (fresh or frozen)
1 cup canned black beans, rinsed and drained
1/2 red onion, finely chopped
1 jalapeño, seeded and minced (optional)
1/4 cup chopped cilantro
2 tablespoons lime juice
1 tablespoon olive oil
Salt and pepper to taste

For the Avocado Crema:

1 ripe avocado
1/4 cup plain Greek yogurt (or sour cream)
2 tablespoons lime juice
1 tablespoon water (or more, to thin)
1/4 teaspoon garlic powder
Salt and pepper to taste

Optional Toppings:

Feta cheese, crumbled
Hot sauce
Toasted pumpkin seeds
Microgreens

Preparing the Quinoa

Rinse the Quinoa: Start by rinsing the quinoa under cold water for a minute or two. This helps to remove any saponins, which can give it a bitter taste. I usually use a fine-mesh sieve for this.
Cook the Quinoa: In a medium saucepan, combine the rinsed quinoa, vegetable broth, bay leaf, and olive oil. Bring the mixture to a boil over medium-high heat.
Simmer and Cook: Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15-20 minutes, or until all the liquid is absorbed and the quinoa is fluffy.
Fluff and Season: Remove the saucepan from the heat and let it stand, covered, for 5 minutes. Then, remove the bay leaf and fluff the quinoa with a fork. Season with salt and pepper to taste. Set aside.

Roasting the Vegetables

Preheat the Oven: Preheat your oven to 400°F (200°C). This high temperature will help the vegetables roast nicely and develop a slightly caramelized flavor.
Prepare the Vegetables: While the oven is preheating, prepare your vegetables. Dice the zucchini, yellow squash, and bell peppers into roughly 1-inch pieces. Halve the cherry tomatoes and slice the red onion. Mince the garlic.
Toss with Oil and Seasonings: In a large bowl, toss the diced vegetables, halved cherry tomatoes, and sliced red onion with olive oil, minced garlic, dried oregano, dried thyme, salt, and pepper. Make sure the vegetables are evenly coated with the oil and seasonings.
Arrange on a Baking Sheet: Spread the vegetables in a single layer on a large baking sheet. If you overcrowd the baking sheet, the vegetables will steam instead of roast. I sometimes use two baking sheets to avoid overcrowding.
Roast the Vegetables: Roast the vegetables in the preheated oven for 20-25 minutes, or until they are tender and slightly browned. Stir the vegetables halfway through the roasting time to ensure even cooking.
Cool Slightly: Once the vegetables are roasted, remove them from the oven and let them cool slightly before assembling the bowls.

Making the Corn & Black Bean Salsa

Combine Ingredients: In a medium bowl, combine the cooked corn kernels, rinsed and drained black beans, finely chopped red onion, minced jalapeño (if using), and chopped cilantro.
Dress the Salsa: Add the lime juice and olive oil to the bowl. Toss all the ingredients together until they are well combined.
Season to Taste: Season the corn and black bean salsa with salt and pepper to taste. Adjust the amount of lime juice or jalapeño to your preference. I like mine with a little extra lime!
Chill (Optional): For the best flavor, you can chill the salsa in the refrigerator for at least 30 minutes before serving. This allows the flavors to meld together.

Preparing the Avocado Crema

Combine Ingredients: In a food processor or blender, combine the ripe avocado, plain Greek yogurt (or sour cream), lime juice, water, and garlic powder.
Blend Until Smooth: Blend the ingredients until the mixture is smooth and creamy. If the crema is too thick, add more water, one tablespoon at a time, until you reach your desired consistency.
Season to Taste: Season the avocado crema with salt and pepper to taste. Adjust the amount of lime juice or garlic powder to your preference.
Chill (Optional): For the best flavor, you can chill the avocado crema in the refrigerator for at least 30 minutes before serving. This will also help it thicken slightly.

Assembling the Summer Harvest Bowls

Layer the Base: Divide the cooked quinoa among bowls. This will serve as the base for your summer harvest bowls.
Add Roasted Vegetables: Top the quinoa with the roasted vegetables. Be generous with the vegetables they are the star of the show!
Spoon on the Salsa: Add a generous spoonful of the corn and black bean salsa to each bowl.
Drizzle with Avocado Crema: Drizzle the avocado crema over the top of each bowl. You can use a spoon or a squeeze bottle for this.
Add Optional Toppings: If desired, top the bowls with crumbled feta cheese, hot sauce, toasted pumpkin seeds, and/or microgreens. These toppings add extra flavor and texture.
Serve Immediately: Serve the summer harvest bowls immediately and enjoy! These bowls are best enjoyed fresh.

Tips for Success

Roasting Vegetables: Don’t overcrowd the baking sheet when roasting the vegetables. Overcrowding will cause the vegetables to steam instead of roast, resulting in a less flavorful dish.
Quinoa Cooking: Make sure to rinse the quinoa thoroughly before cooking to remove any bitterness.
Avocado Crema Consistency: Adjust the amount of water in the avocado crema to achieve your desired consistency.
Customization: Feel free to customize the ingredients to your liking. You can substitute other vegetables, beans, or toppings.
Make Ahead: You can prepare the quinoa, roasted vegetables, corn and black bean salsa, and avocado crema ahead of time and store them separately in the refrigerator. Assemble the bowls just before serving.

Variations

Protein Boost: Add grilled chicken, shrimp, or tofu to the bowls for a protein boost.
Grain Alternatives: Substitute the quinoa with brown rice, farro, or couscous.
Vegetable Swaps: Use different vegetables depending on what’s in season. Some great alternatives include sweet potatoes, Brussels sprouts, and asparagus.
Spicy Kick: Add a pinch of cayenne pepper to the roasted vegetables or the avocado crema for a spicy kick.
Vegan Option: Ensure the Greek yogurt in the avocado crema is plant-based or substitute with a vegan sour cream alternative. Omit the feta cheese topping.

Storage Instructions

Quinoa: Cooked quinoa can be stored in an airtight container in the refrigerator for up to 5 days.
Roasted Vegetables: Roasted vegetables can be stored in an airtight container in the refrigerator for up to 3 days.
Corn & Black Bean Salsa: Corn and black bean salsa can be stored in an airtight container in the refrigerator for up to 3 days.
Avocado Crema: Avocado crema is best enjoyed fresh, but it can be stored in an airtight container in the refrigerator for up to 1 day. To prevent browning, press a piece of plastic wrap directly onto the surface of the crema

Conclusion:

This Summer Harvest Bowl isn’t just a meal; it’s a celebration of fresh, vibrant flavors that will leave you feeling nourished and energized. From the sweetness of the corn to the creamy avocado and the tangy dressing, every bite is a burst of sunshine. It’s a dish that’s both incredibly satisfying and surprisingly easy to prepare, making it a perfect weeknight dinner or a show-stopping addition to your next potluck. I truly believe this recipe is a must-try because it perfectly captures the essence of summer on a plate.

But the best part? It’s incredibly versatile! Feel free to adapt it to your own tastes and what you have on hand. Looking for a heartier meal? Add grilled chicken, shrimp, or tofu for extra protein. Want to spice things up? A pinch of red pepper flakes or a drizzle of sriracha will do the trick. You could even swap out the quinoa for brown rice or farro for a different texture and flavor profile.

Serving Suggestions and Variations:

* Make it a Salad: Toss all the ingredients together with extra dressing for a vibrant summer salad.
* Bowl Bar: Set out all the components separately and let everyone create their own perfect bowl. This is great for parties!
* Taco Filling: Use the Summer Harvest Bowl as a delicious and healthy filling for tacos or burritos.
* Grain-Free Option: Substitute the quinoa with cauliflower rice or simply omit it for a lighter, grain-free version.
* Add Some Crunch: Sprinkle toasted pumpkin seeds or sunflower seeds on top for added texture and nutty flavor.
* Spice it Up: Incorporate jalapeños or a spicy vinaigrette for a kick.
* Herby Goodness: Experiment with different fresh herbs like cilantro, parsley, or mint to customize the flavor.

I’ve made this Summer Harvest Bowl countless times, and each time it’s a little different, depending on what’s in season and what I’m craving. That’s the beauty of this recipe it’s a blank canvas for your culinary creativity. Don’t be afraid to experiment and make it your own!

I’m so confident that you’ll love this recipe as much as I do. It’s a fantastic way to enjoy the bounty of summer and create a healthy, delicious meal that everyone will enjoy. The combination of textures and flavors is simply irresistible, and the vibrant colors make it a feast for the eyes as well as the palate.

So, what are you waiting for? Head to your local farmers market or grocery store, gather your ingredients, and get cooking! I promise you won’t be disappointed. And most importantly, I’d love to hear about your experience. Did you make any modifications? What were your favorite ingredients? Share your photos and stories in the comments below! Let’s inspire each other to create delicious and healthy meals that celebrate the flavors of the season. Happy cooking! I can’t wait to see what you create!
Summer Harvest Bowl: A Guide to Fresh, Seasonal Eating

Vibrant Summer Harvest Bowls with quinoa, roasted vegetables, corn and black bean salsa, and avocado crema. Customizable and delicious!

Prep Time25 minutes

Cook Time30 minutes

Total Time55 minutes

Category: Lunch

Yield: 4 servings

Save This Recipe

Ingredients
- 1 cup quinoa, rinsed
- 2 cups vegetable broth
- 1 bay leaf
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 medium zucchini, diced
- 1 medium yellow squash, diced
- 1 red bell pepper, diced
- 1 orange bell pepper, diced
- 1 pint cherry tomatoes, halved
- 1 red onion, sliced
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1 cup cooked corn kernels (fresh or frozen)
- 1 cup canned black beans, rinsed and drained
- 1/2 red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- 1/4 cup chopped cilantro
- 2 tablespoons lime juice
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 ripe avocado
- 1/4 cup plain Greek yogurt (or sour cream)
- 2 tablespoons lime juice
- 1 tablespoon water (or more, to thin)
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
- Feta cheese, crumbled
- Hot sauce
- Toasted pumpkin seeds
- Microgreens
Instructions
1. Prepare the Quinoa: Rinse the quinoa under cold water. In a medium saucepan, combine quinoa, vegetable broth, bay leaf, and olive oil. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until liquid is absorbed. Remove from heat, let stand covered for 5 minutes. Remove bay leaf, fluff with a fork, and season with salt and pepper.
2. Roast the Vegetables: Preheat oven to 400°F (200°C). Dice zucchini, yellow squash, and bell peppers. Halve cherry tomatoes and slice red onion. Mince garlic. In a large bowl, toss vegetables with olive oil, garlic, oregano, thyme, salt, and pepper. Spread in a single layer on a baking sheet. Roast for 20-25 minutes, stirring halfway through, until tender and slightly browned. Cool slightly.
3. Make the Corn & Black Bean Salsa: In a medium bowl, combine corn, black beans, red onion, jalapeño (if using), and cilantro. Add lime juice and olive oil. Toss to combine. Season with salt and pepper to taste. Chill for 30 minutes for best flavor.
4. Prepare the Avocado Crema: In a food processor or blender, combine avocado, Greek yogurt (or sour cream), lime juice, water, and garlic powder. Blend until smooth and creamy, adding more water if needed. Season with salt and pepper to taste. Chill for 30 minutes for best flavor.
5. Assemble the Bowls: Divide quinoa among bowls. Top with roasted vegetables, corn and black bean salsa, and drizzle with avocado crema. Add optional toppings like feta cheese, hot sauce, pumpkin seeds, and microgreens. Serve immediately.
Notes
- Don’t overcrowd the baking sheet when roasting vegetables.
- Rinse quinoa thoroughly before cooking.
- Adjust water in avocado crema for desired consistency.
- Customize ingredients to your liking.
- Prepare components ahead of time and store separately.
- Variations: Add protein (chicken, shrimp, tofu), use grain alternatives (brown rice, farro), swap vegetables (sweet potatoes, Brussels sprouts), add spice (cayenne pepper), make it vegan (plant-based yogurt, omit feta).
- Storage: Quinoa (5 days), Roasted Vegetables (3 days), Salsa (3 days), Avocado Crema (1 day – press plastic wrap on surface to prevent browning).

Summer Harvest Bowl: A Guide to Fresh, Seasonal Eating