Autumn Harvest Bowls with Squash and Greens
Embrace fresh fall flavors with our autumn harvest bowls! Vibrant and nourishing, they celebrate the season's bounty. This recipe features roasted butternut squash, protein-packed chickpeas, and nutrient-rich kale, all drizzled with a zesty lemon garlic tahini dressing. These wholesome bowls are packed with naturally healthy ingredients that will warm your soul and fuel your body!
Autumn Harvest Bowls with Squash and Greens
Serves 2 - 4
Bowl Ingredients:
1 butternut squash,peeled and cut in 1/2” cubes
1/2 red onion, sliced
1 zucchini, cubed
1/2 head cauliflower, cut into florets
2 tablespoons olive oil, plus more for drizzling
1 can (15.5 oz) chickpeas, rinsed, drained, and patted dry
4 leaves of kale
2 cups chicken broth
1 cup quinoa
1/3 cup dried cranberries
1/3 cup slivered almonds
6 oz white cheddar cheese, cubed
Lemon-Tahini Dressing Ingredients:
5 tablespoons olive oil
3 tablespoons tahini
3 tablespoons fresh lemon juice
1/2 tablespoon honey
1 teaspoon Dijon mustard
1/4 teaspoon Kosher salt
1/8 teaspoon cayenne
1/4 teaspoon turmeric
2 cloves garlic, minced
Directions:
1. Preheat the oven to 400 F. On a rimmed and parchment-lined baking sheet, spread out the prepped butternut squash and drizzle with a little olive oil and a sprinkle of salt and pepper. On another rimmed and parchment-lined baking sheet, spread out the red onion, zucchini, and cauliflower in separate sections. Drizzle with a little olive oil and a sprinkle of salt and pepper. Roast for 35-40 minutes or until ingredients are nicely roasted and the sweet butternut squash is fork tender. Set aside.
2. In a medium sauté pan over medium-high heat, add the olive oil and the chickpeas and sauté, stirring occasionally until chickpeas are browned, roughly 8-10 minutes. Remove from heat.
3. Meanwhile, in a medium pot with a lid, bring the chicken stock to a boil. Add the quinoa, stir, cover, and turn the temperature down to low. Check at the 15 minute mark to see if the grains are tender, or if more liquid is needed to finish the cooking. When tender and ready, you'll see a tiny curlicue emerge; this is the beginning of a quinoa sprout, and a telltale sign of doneness.
4. Prepare the lemon-tahini dressing by whisking all of the dressing ingredients together.
5. Wash the kale and remove tough stems and leaf ribs. Tear or chop the leaves into bite-sized pieces. Massage the pieces vigorously with a bit of olive oil and a sprinkle of Kosher salt until they turn dark green and tender.
6. Once all of the items are prepared, arrange the ingredients in individual serving bowls. Top with the cranberries, almonds, and cheese. Drizzle with the dressing and season with additional salt and pepper to taste. Enjoy!