Autumn Veg Bowl

Autumn Veg Bowl

Ingredients

250g chickpeas – drained, rinsed, and patted dry 1 bunch of kale 1 tbsp vegetable oil 1 carrot 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) 60ml water 65g tahini 1 tbsp dijon mustard 2 tbsp maple syrup 1 tbsp vinegar, apple cider 2 tbsp lemon juice 1 garlic, clove pinch of sea salt

Directions

1
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.
2
For the bowl, rinse and drain the chickpeas. Set aside.
3
Wash the kale and roughly chop. Heat oil in a pan and add chopped kale, lightly sautéing on low heat till soft. Set aside.
4
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.
5
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.
6
Core and quarter apple. With the slice disc, add quartered apples through the feed chute to slice apples.
7
If time permits, roast squash and prepare grains.
8
With all your ingredients ready, assemble your bowl to your liking and drizzle on the dressing.

Nutritional information

Calories: 825.5 kcal
Protein: 26.9g
Fat: 4.6g
Sat Fat: 4.6g
Carbs: 105.5g
Sugar: 32.2g
Fiber: 19.4g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.