Fall Harvest Bowl

Name: Fall Harvest Bowl
Yield: 2 servings
Ingredients: 1 1/2 Cup Garbanzo Beans; 3 Cup Kale; 1 Tbsp Vegetable Oil; 1 Carrot; 1/4 Red Cabbage, fresh; 1 Red Apple; 1/4 Cup Pumpkin Seeds, unsalted; 1/2 Cup Quinoa; 1/2 Cup Butternut Squash; 1/4 Cup Water; 1/4 Cup 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

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

1 ¹/₂ cup Garbanzo Beans – drained, rinsed, and patted dry
3 cup Kale – or one bunch
1 tbsp Vegetable Oil
1 Carrot – yields 1/2 cup, shredded
¹/₄ Red Cabbage, fresh – yields 1/2 cup, sliced
1 Red Apple – or Honeycrisp apple
¹/₄ cup Pumpkin Seeds, unsalted
¹/₂ cup Quinoa – or brown/wild rice (optional)
¹/₂ cup Butternut Squash – roasted (optional)
¹/₄ cup Water
¹/₄ cup 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.

See Nutrition Info

Nutritional information

Recipe: Fall Harvest Bowl

Serving in this recipe: 2

Calories: 830
Total Fat: 37 g	55.7%
Saturated Fat: 5 g	23.1%
Cholesterol: 0 mg	0%
Sodium: 652.2 mg	27.2%
Total Carbs: 105 g	35.2%
Dietary Fiber: 19 g	77.7%
Sugar: 33 g
Protein: 26 g	53.8%
Vitamin A: 37.5%	Vitamin C: 165.6%
Calcium: 28.6%	Iron: 40.5%