Autumn Nourish Bowl I
Bowls are back! (Did they every leave?) I dub bowls as "kitchen sink cooking". Autumn has arrived and let's take all the goodness the season has to offer and throw it in a bowl- whip up a tasty dressing and viola! Instant deliciousness that is interesting and nutritious!
- cubed and roasted butternut squash
- cooked black bean pasta, cooked per package instructions
- seared asparagus
- roasted Brussels sprouts
- pre-cooked edamame
- cooked and roasted chickpeas
- brown rice, cooked per package instructions
- kale sprouts to garnish
- 1/4 cup tahini paste
- 2 teaspoons miso paste
- juice of 1/2 lemon
- 2 dates (de-pitted)
- pinch of red pepper flakes
You will have more ingredients than you need for one bowl; this recipe will make 3-4 servings - depending upon the size of your bowl of course.
Preheat oven to 375-degrees F.
To save time, I purchased the pre-cut butternut squash and tossed that with the Brussels (slice of rough stem and cut in half) in a large bowl with a quick spray of olive oil and a pinch of salt. Transfer that to a parchment paper lined baking tray and cook for 35 minutes.
Cut the rough ends of the asparagus off and chop remaining stalks into three pieces. Heat up a skillet to medium heat and begin dry saute the vegetable. Stir often, if it begins to stick, add just a tablespoon of water or vegetable broth and get things moving again. Cook only until bright green, you want to keep some of that crunch.
Using a 14 oz. can of chickpeas, drain and rinse the beans. Heat a skillet to high heat and begin to roast. Shake pan often until they begin to blacked a bit
For the dressing, blend all ingredients until creamy. The consistency of the dressing will be up to you, add just a little water for a thicker dip-like dressing, or thin it down by adding more water.
I scooped in some brown rice first and then lined the bowl with the rest of the ingredients.