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
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 slicing disc, and add red cabbage to the feed chute to yield ½ cup of sliced cabbage. Set aside.
Core and quarter apple. With the slicing disc, add quartered apples through the feed chute to slice apples.
Roast squash and prepare grains.
With all your ingredients ready, assemble your bowl to your liking and drizzle on the dressing.
Nutritional information
Calories: 800 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.
