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