Fall Harvest Bowl
This recipe is fall in a bowl! Featuring root vegetables, apple and a delicious dressing, you'll love this fall harvest bowl.
Servings: 4
Calories: 780kcal
Ingredients
- 2 cups butternut squash, peeled and diced
- 2 cups beets, peeled and diced
- 2 cups brussel sprouts, washed and halved
- 1 medium apple, diced
- 1 cup wild rice dry
- ¼ cup dried cranberries
- ¼ cup pumpkin seeds
- ½ cup goat cheese, crumbled
Za'atar Chickpeas
- 1 can (540ml) chickpeas, drained and rinsed
- 2 tsp za'atar
Maple Tahini Dressing
- 2 Tbsp tahini
- 2 Tbsp white balsamic vinegar
- 1 Tbsp maple syrup
- 2 Tbsp olive oil
Instructions
- Line a baking sheet with parchment paper and preheat oven to 375 °F
- Wash, dry, peel and chop squash, beets and brussel sprouts. Toss with some olive oil and salt. Transfer to baking sheet and roast for 25-30 minutes, tossing half way through.
- Meanwhile, cook wild rice according to directions on the package.
- Za'atar chickpeas: add chickpeas to a medium bowl, add za'atar, toss well to ensure everything is covered. Set aside.
- To make the maple tahini dressing, combine all ingredients in a small mason jar. Shake well.
- Once veggies and rice are cooked, you can assemble your bowls. Divide all ingredients equally among 4 bowls. Drizzle with the dressing and enjoy!
Nutrition
Serving: 1serving | Calories: 780kcal
