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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.
Recipe: Fall Harvest Bowl
Serving in this recipe: 2
|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.