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.