Savor all the fall produce with these healthy and nourishing Autumn Bowls with a Maple Almond Dressing!
We started the week with a super indulgent (but so so so worth it) treat with my Caramel Pumpkin Magic Bars, and now we’re onto something a little more nutrient packed: Autumn Nourish Bowls with Maple Almond Dressing. Moderation, y’know? 
I’m kind of on a roll with the bowls. I seriously can’t get enough of them. First the Thai Peanut Turkey Rice Bowls and now these super delicious and healthy Autumn Nourish Bowls with Maple Almond Dressing.
I love stocking up on winter squash because if you keep them in a relatively cool spot, they’ll stay good for months. Just don’t keep them on top of your refrigerator. I learned that lesson the hard way.
I’m also super excited that brussels sprouts are back in season at the farmers market! I love buying them that way, as much of a pain in the butt they are to carry in a bag. Like, there’s no good way to put it in? It’s just, awkward. But worth it to be all like, heyyyy I’m buying a whole freaking stalk of brussels sprouts! Just me?
Anyways, these bowls have quite a few components going on, but all delicious things.
First, perfectly roasted, paprika spiced butternut squash. It makes my heart go pitter patter.
Then, maple and balsamic roasted brussels sprouts. Gahhhh so delicious.
Next up, crispy sautéed chickpeas and kale. Both stellar.
You top a bed of your favorite whole grain (I used Bob’s Red Mill – not sponsored – Whole Grain Medley because it’s delicious and healthy) with all of these goodies and then drizzle it with a super simple Maple Almond sauce. To die for.
Aaaaand since we’re being all virtuous by eating all the veggies for dinner, we can have a pumpkin bar or two to balance it all out, right?!
Print
- Total Time: 45 minutes
- Yield: 4 servings 1x
Description
These nourishing Autumn Bowls feature roasted butternut squash, brussels sprouts, crispy chickpeas, and kale, all drizzled with a delicious Maple Almond Dressing.
Ingredients
- 3 cups cooked whole grains (such as millet, brown rice, quinoa, wheat berries, freekah, farro, etc. I used Bob's Red Mill's Whole Grain Medley)
- 1 medium butternut squash, peeled and diced
- 1 tablespoon olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
- 1 pound brussels sprouts, halved
- 2 tablespoons maple syrup
- 1 tablespoon balsamic vinegar
- 1 can (15 oz) chickpeas, drained and rinsed
- 2 cups kale, chopped
For the Maple Almond Dressing
- 1/4 cup almond butter
- 2 tablespoons maple syrup
- 1 tablespoon apple cider vinegar
- 1 tablespoon soy sauce
- 2 tablespoons water, to thin
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with foil and spray with cooking spray.
- Toss the diced butternut squash with 1 tablespoon olive oil, paprika, salt, and pepper. Spread evenly on the prepared baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized.
- On a separate baking sheet, toss the halved brussels sprouts with 2 tablespoons maple syrup, 1 tablespoon balsamic vinegar, salt, and pepper. Roast alongside the squash for 20-25 minutes, until crispy and golden.
- In a skillet over medium heat, add 1 tablespoon olive oil. Add the chickpeas and sauté for 5-7 minutes until crispy. Add the chopped kale and cook for another 3-4 minutes until wilted.
- To make the Maple Almond Dressing, whisk together almond butter, maple syrup, apple cider vinegar, soy sauce, and water in a small bowl until smooth and well combined.
- Assemble the bowls by placing a portion of the cooked whole grains at the bottom. Top with roasted butternut squash, brussels sprouts, sautéed chickpeas, and kale. Drizzle generously with Maple Almond Dressing before serving.
Notes
Store any leftover dressing in an airtight container in the refrigerator for up to a week. Feel free to substitute your favorite whole grain or use pre-cooked grains for convenience. The roasted vegetables can be made ahead of time and reheated before serving. This dish is perfect for meal prep and can be enjoyed warm or at room temperature.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 12 grams
- Sodium: 450 mg
- Fat: 18 grams
- Carbohydrates: 60 grams
- Fiber: 10 grams
- Protein: 12 grams
- Cholesterol: 0 mg
Frequently Asked Questions
What type of whole grain should I use for the base of the Autumn Bowl?
You can use any whole grain you prefer, but the recipe specifically mentions using Bob’s Red Mill Whole Grain Medley.
How do I properly roast brussels sprouts for this recipe?
For the brussels sprouts, toss them with maple and balsamic vinegar before roasting to enhance their flavor and caramelization.
What seasoning is recommended for the butternut squash in the bowl?
The butternut squash should be seasoned with paprika before roasting to add warmth and depth to the dish.
