Fall Harvest Power Bowl with Spiced Maple Tahini Dressing

• Produce

  • 1 cup Brussels sprouts
  • 1 Delicata or acorn squash (about 3/4 lb, small
  • 10 Grape tomatoes
  • 1 Honeycrisp apple, small
  • 1 cup Kale

• Condiments

  • 2 tbsp Maple syrup
  • 1/3 cup Tahini

• Baking & Spices

  • 3 dashes All-spice
  • 3 dashes Cayenne pepper
  • 1/8 tsp Cinnamon, ground

• Oils & Vinegars

  • 1 tbsp Apple cider vinegar
  • 1 tbsp Oil

• Liquids

  • 3 tbsp Water to, thin

• Other

  • ⅔ cup freekeh (or other grain

Found on fitmittenkitchen.com

Description

Ingredients

• for two large bowls:
• ⅔ cup freekeh (or other grain)
• 1 cup brussels sprouts, halved
• 1 small delicata or acorn squash (about ¾ lb)
• 1 TBS oil
• 1 cup chopped kale, massaged in oil
• 1 small honeycrisp apple, thinly sliced
• 10 grape tomatoes
• for the dressing:
• ⅓ cup tahini
• 2 TBS maple syrup
• 1 TBS apple cider vinegar
• ⅛ tsp ground cinnamon
• a few dashes of all spice
• a few dashes cayenne pepper
• 3-4 TBS water to thin
• additional toppings to consider: feta, goat cheese, avocado, seeds, etc.

Directions

• Cook the freekeh: place ½ cup freekeh and 1½ cups of water in medium saucepan on medium-high heat. Bring mixture to a boil, then cover and simmer for about 20 minutes, until water has evaporated.
• Roast the veggies: Slice squash into rings and scoop seeds. Place squash and brussels sprouts on greased pan and drizzle with oil and sprinkle with seasoning. Roast veggies at 375F for about 25-30 minutes.
• Make the dressing: whisk together all of the ingredients in a small bowl until combined. Or use small blender. Set aside while rest of ingredients are cooking.
• Assemble the bowls: Once all of your ingredients are ready, divide cooked freekeh (about ⅓ cup), roasted veggies, apple slices, tomatoes, and massged kale into 2 medium bowls. Top with tahini dressing, and enjoy!