Description
These nourishing Autumn Bowls feature roasted butternut squash, brussels sprouts, crispy chickpeas, and kale, all drizzled with a delicious Maple Almond Dressing.
Ingredients
Units
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)
- 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