Autumn Veg Bowl
250g Chickpeas – drained, rinsed, and patted dry
1 Bunch of Kale
1 tbsp Vegetable Oil
1/4 Red Cabbage, fresh and sliced
1 Red Apple
30g Pumpkin Seeds, unsalted
90g Quinoa – or brown/wild rice (optional)
70g Butternut Squash – roasted (optional)
1 tbsp Dijon Mustard
2 tbsp Maple Syrup
1 tbsp Vinegar, apple cider
2 tbsp Lemon Juice
1 Garlic, clove
Pinch of Sea Salt
Suitable for: magic bullet Kitchen Express
To make the dressing, add water, tahini, mustard, maple syrup, vinegar, lemon juice, garlic, and 1/8 tsp of salt in the order listed into the blender cup and run ON for 10 to 15 seconds until blended.
For the bowl, rinse and drain the chickpeas. Set aside.
Wash the kale and roughly chop. Heat oil in a pan and add chopped kale, lightly sautéing on low heat till soft. Set aside.
In the Magic Bullet Kitchen Express, use the shred disc and shred 1 to 2 carrots through the feed chute to yield ½ cup of shredded carrots. Set aside.
Flip the disc around to use the slice disc, and add red cabbage in the feed chute to yield ½ cup of sliced cabbage. Set aside.
Core and quarter apple. With the slice disc, add quartered apples through the feed chute to slice apples.
If time permits, roast squash and prepare grains.
With all your ingredients ready, assemble your bowl to your liking and drizzle on the dressing.