Fall Harvest Bowls

MY FAVORITE FALL RECIPE - I did find this recipe originally from another creator but this is my version!

Ingredients

• 1 cup kale (chopped)

• ¼ cup uncooked quinoa

• ¼ small butternut squash (peeled and cubed)

• ½ cup chickpeas (drained and rinsed)

• ½ apple (chopped)

• 2 tbsp sliced almonds

• 2 tbsp dried cranberries

• 2 tbsp goat cheese (crumbled)

• Dressing:

  • 1 tbsp tahini

  • ½ tbsp maple syrup

  • Pinch of salt

  • 1 tsp olive oil (optional)

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Instructions:

Preheat oven to 450°F, cube butternut squash and place on a baking sheet with chickpeas, season with avocado oil, salt, pepper, garlic powder, and paprika, bake for 20-25 minutes, or until tender, cook quinoa according to package instructions, while quinoa and veggies are cooking, massage chopped kale with a small amount of olive oil until soft, once everything is cooked, assemble your bowl with kale, roasted butternut squash, chickpeas, quinoa, chopped apple, sliced almonds, dried cranberries, and crumbled goat cheese, for the dressing, whisk together tahini, maple syrup, and a pinch of salt, add olive oil if needed to thin out, drizzle dressing over the bowl and enjoy!