Roast Delicata Squash, Chickpea and Kale Harvest Bowl
This summer I grew delicata squash for the first time. I had such a bountiful harvest that I was looking for new ways to highlight this delicious ingredient. This bowl quickly became a favourite. I love the combination from the sweet cranberries and salty, savoury, crunchy finish from the seed and spice mixture.
Salad Ingredients
- 3 delicata squash, slice in half and cut into 1 inch slices
- 2 cans chickpeas, drained and rinsed
- 1 head kale washed and chopped
- 2 tablespoons extra virgin olive oil
Seed and Spice Ingredients
- ¼ cup pumpkin seeds
- ¼ cup sunflower seeds
- ¾ tsp ground cinnamon
- 1 teaspoon kosher salt
- 1 teaspoon chili powder
- 2 teaspoons onion granules
- 2 tablespoons nutritional yeast
Tahini Dressing Ingredients
- 3 tablespoons minced shallots
- 3 tablespoons olive oil
- 4 tablespoons Dijon
- 4 tablespoons lemon juice
Salad Toppings
- ¼ cup dried cranberries sweetened in juice
- ¼ cup chopped parsley
- 2 cups brown rice, prepared
Step 1: Instructions for the Squash and Chickpeas
Preheat oven to 400 degrees f.
On a parchment lined baking sheet add the squash and chickpeas, drizzle with olive oil and season with salt and pepper. Bake in the oven for 30 minutes, stirring halfway.
Step 2: Instructions for the Kale
In a large bowl massage the kale with a drizzle of olive oil, salt and pepper. Add the kale on top of the delicata squash and chickpeas for another 10-15 minutes watching carefully, the kale can burn easily.
Step 3: Instructions for Seed Mixture
Heat a medium frying pan over medium high heat. Add the pumpkin and sunflower seeds. Toast the seeds until they become golden. Remove the pan from the heat and add nutritional yeast, chili powder, cumin and onion granules.
Step 4:Instructions for the Salad Dressing
Place all dressing ingredients in a small high speed blender (I used a vitamix) blend until smooth. If the dressing is thicker than you would like you, add a tablespoon of warm water at a time until the desired consistency is reached. Set aside until ready to serve.
Step 5: Assemble the Bowl
Place a ¼ cup of brown rice, a layer of squash, chickpeas and kale to each bowl. Sprinkle on some cranberries, parsley, seed mixture and tahini dressing. Enjoy!
