Go Back

Taylor Kadlec
Course Main


  • 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


  • 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!