Fall Harvest Bowl
Topped with roasted butternut squash, pumpkin seeds, fresh Honeycrisp apples, and a smooth maple tahini dressing, this greens and grain bowl has fall written all over it!
Ingredients
- 270g Garbanzo Beans – drained, rinsed, and patted dry
- One bunch Kale
- 1 tbsp Vegetable Oil
- 1 Carrot, shredded
- 1/4 Red Cabbage, fresh, sliced
- 1 Red Apple – or Honeycrisp apple
- 30g Pumpkin Seeds, unsalted
- 90g Quinoa – or brown/wild rice (optional)
- 100g Butternut Squash – roasted (optional)
- 60ml Water
- 60ml Tahini
- 1 tbsp Dijon Mustard
- 2 tbsp Maple Syrup
- 1 tbsp Vinegar, apple cider
- 2 tbsp Lemon Juice
- 1 Garlic, clove
- 1/8 tsp Sea Salt – or to taste
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 slicing disc, and add red cabbage to the feed chute to yield ½ cup of sliced cabbage. Set aside.
6
Core and quarter apple. With the slicing disc, add quartered apples through the feed chute to slice apples.
7
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: 800.0 kcal |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
