Ingredients
Scale
- 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)
For the squash:
- 1 medium butternut squash (peeled, de-seeded and cut into bite-sized pieces)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
For the brussels sprouts:
- 1 lb brussels sprouts (halved)
- 1 tablespoon coconut oil (melted)
- 1 tablespoon maple syrup
- 1 tablespoon balsamic vinegar
- 3 cloves garlic
- 1/2 teaspoon salt
For the chickpeas and kale:
- 1 15 ounce can chickpeas, drained and rinsed
- 1 tablespoon olive oil
- 1/2 teaspoon cumin
- 1/2 teaspoon chili powder
- 1/2 teaspoon salt
- 3 cups kale (roughly chopped)
For the Maple Almond Dressing:
- 1/2 cup almond butter
- 2 tablespoons olive oil
- 1 tablespoon maple syrup
- 2 teaspoons soy sauce
- juice of 1 lemon
- dash of salt
Instructions
- Cook your grains according to package directions.
- Meanwhile, make the rest of the bowl.
- Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray.
- Toss butternut squash with olive oil, paprika, and salt.
- Place on baking sheet and bake for 40-45 minutes.
For the brussels sprouts:
- Cut each brussels sprout in half.
- Toss with coconut oil, maple syrup, balsamic vinegar, garlic, and salt.
- Place on second baking sheet and place in oven when there are 25 minutes left for the squash, and roast for 25 minutes.
For the chickpeas:
- In a medium-large skillet, heat 1 tablespoon of olive oil over medium heat.
- Add chickpeas, cumin, chili powder, and salt, and toss to combine.
- Saute for 10-12 minutes, stirring occasionally.
- Add chopped up kale and cook another 4-6 minutes, stirring often so kale gets mixed around, until kale is bright green and cooked.
To make the dressing:
- Add all ingredients to food processor and puree until smooth.
- Assemble bowls by adding your desired amount to each bowl and drizzling with maple almond dressing.
- Enjoy!
- Category: Main