Fall bliss bowls with pumpkin goddess dressing

• Vegetarian
• Gluten free

• Produce

  • 1 Delicata squash
  • 1 bunch Kale
  • 1 Lemon
  • 1 Pomegranate seeds
  • 1/4 cup Pumpkin puree
  • 2 Sweet potatoes

• Refrigerated

  • 4 tbsp Almond milk, unsweetened

• Condiments

  • 2 tbsp Maple syrup
  • 1 Pumpkin goddess dressing
  • 1/4 cup Tahini

• Pasta & Grains

  • 1 cup Quinoa

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on nutritionalfoodie.com

Description

Ingredients

• 1 delicata squash
• 2 sweet potatoes
• 2 tbsp olive oil
• Salt & pepper
• 1 cup quinoa + 2 cups water
• 1 bunch kale (I used dino)
• ½ lemon + 1 tsp olive oil
• Pomegranate seeds
• Pumpkin goddess dressing
• ¼ cup pumpkin puree
• ¼ cup tahini
• 2 tbsp maple syrup
• ½ lemon
• 4 tbsp unsweetened almond milk (or water)

Directions

• Preheat oven to 400 degrees.
• Line a baking sheet with parchment paper. Spread out squash and sweet potatoes. Drizzle with 2 tbsp olive oil + a generous sprinkle of sea salt & pepper.
• Roast for 30 minutes or until both are soft.
• In the meantime prepare quinoa. In a medium saucepan combine 1 cup quinoa with 2 cups water. Bring to a boil. Once boiling reduce heat to low and simmer for 15 minutes or until all water is evaporated.
• Make kale be massaging kale, lemon juice and olive oil (see notes). Set aside.
• To make pumpkin dressing, add all ingredients to a food processor/blender. Blend until smooth. Taste and adjust flavors as desired, more maple syrup for sweetness or lemon juice for acidity. if you would like a thinner consistency add more almond milk/water 1 tsp at a time.
• Once squash & sweet potato are done its time to assemble your bowls.
• Arrange quinoa, kale, sweet potato, squash, and pomegranate seeds (use as many as desired) in bowls. Top with pumpkin dressing and enjoy.
• Leftovers will keep covered in fridge up to 5 days.