Fall harvest bowl with pumpkin
Soft roasted butternut squash, slightly bitter kale and brussel sprouts, crisp apples, sweet figs, crunchy nut and a gorgeous tangy dressing to bring it all together. Not only is this recipe delicious and so easy to meal prep, but it is also packed full of good-for-you ingredients.
Ingredients
(4 big portions or 6 smaller)
- Kale (pre-massaged with oil and sea salt)
- 200g quinoa
- 1 butternut squash
- 200g brussel sprouts
- 1 large or 2 small apples
- Figs (dried or fresh)
- Pomegranate seeds
- Pecans
- Pumpkin seeds
Dressing:
- 5 tbsps apple balsamic vinegar
- 2 tbsps honey
- 2 tbsps extra virgin olive oil
- 2 tsps dijon mustard
- 2 tbsps runny tahini
- Generous salt and pepper
Directions
Roast your butternut squash in the oven in extra vierge olive oil, salt and pepper and boil the quinoa. Meanwhile, trim the tough ends off the brussels sprouts and remove any outer leaves that don’t look fresh. Boil them for 6 minutes until they are tender-crisp. Cut the apple and figs and chop the pecans. Prepare the dressing by mixing all the ingredients in a small bowl. Once the quinoa, brussel sprouts and squash have cooled, assemble everything together and enjoy!