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