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

  • 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

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

Recipe: Fall Harvest Bowl

Serving in this recipe: 2

Calories: 825.5
Total Fat: 36.2 g 55.7%
Saturated Fat: 4.6 g 23.1%
Cholesterol: 0 mg 0%
Sodium: 652.2 mg 27.2%
Total Carbs: 105.5 g 35.2%
Dietary Fiber: 19.4 g 77.7%
Sugar: 33.2 g  
Protein: 26.9 g 53.8%
Vitamin A: 37.5% Vitamin C: 165.6%
Calcium: 28.6% Iron: 40.5%

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

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