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Warming Winter Bowl

Soft squash, chewy barley and sweet Mulberries are just a few of the components that make this warming bowl so crave-worthy.


¼ cup Olive Oil, divided

2 small Delicata Squash, halved, deseeded, thinly sliced

Sea Salt 
Black Pepper

½ yellow Onion, thinly sliced

1 Tbsp fresh Thyme leaves, minced

2 Tbsp Balsamic Vinegar

1 Apple, thinly sliced

½ bunch Latigo Kale

2 cups cooked Barley

7 ounces baked Tofu, cut into 1-inch cubes

1/3 cup Navitas Organics Mulberries

¼ cup Navitas Organics Rosemary Chia Pumpkin Seeds


Preheat the oven to 400° F. In a large bowl, toss the squash with 2 Tbsp olive oil, ½ tsp salt and ½ tsp pepper. Spread out onto a baking sheet and roast for 15-20 minutes, turning once, or until squash is very soft.

While the squash is cooking, warm the remaining 2 Tbsp oil in a large, heavy bottomed pot over low heat. Add the onions and cook, stirring occasionally until caramelized – about 10-12 minutes. Stir in the thyme and cook for one minute longer. Add the balsamic vinegar, apple slices, kale and ½ tsp salt, and cook for two minutes longer or until the kale turns bright green and has begun to wilt. Add the barley, tofu, Mulberries, Pumpkin Seeds and cooked squash, and cook until just warmed through.  Transfer to bowls and serve.


Makes 4 servings


Submitted by Julie Morris