Fall Grain Bowls with Roasted Delicata Squash
Ingredients
The grain and squash
-
1
medium
delicata squash
-
1
cup
dry farro
-
1
teaspoon
olive oil
-
¼
teaspoon
kosher salt
The kale and chickpeas
-
1
teaspoon
olive oil
-
1
can
chickpeas (15.5 ounce), drained and rinsed
-
¼
teaspoon
kosher salt
-
1
bunch
kale, stem removed and leaves sliced thinly
-
1
tablespoon
red wine vinegar
The dressing
-
¼
cup
tahini
-
1
tablespoon
red wine vinegar
-
1
tablespoon
maple syrup
-
1
tablespoon
soy sauce
The toppings
-
½
cup
pecans
-
1
medium
Fuji apple, diced
Instructions
- Preheat the oven to 400°F.
- Slice the delicata squash in half length-wise, scoop out the seeds, and cut into ½ inch strips.
- Place the squash on a baking sheet, drizzle with olive oil, salt, and pepper, and roast for 20-25 minutes, flipping halfway through.
- In a skillet, heat olive oil and sauté chickpeas with salt until golden, about 5-6 minutes.
- Add kale to the skillet and stir until wilted, then drizzle with red wine vinegar.
- In a bowl, whisk together tahini, red wine vinegar, maple syrup, and soy sauce to make the dressing.
- Cook farro according to package instructions, typically simmering until tender.
- Toast pecans in a skillet until golden, about 4-5 minutes.
- Assemble the bowls with farro, kale and chickpeas, roasted squash, diced apple, and pecans, then drizzle with dressing.
Nutrition Facts (estimated)
Servings
4
Calories
560
Total fat
22g
Total carbohydrates
82g
Total protein
17g
Sodium
617mg
Cholesterol
0mg
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