Autumn Harvest Plant Based Bowl

Serving Size: 10

Just in time for the Fall harvest, these delicious squash are oven roasted to create a delicious kale and quinoa salad.

Recipe by: KaiaFit

Active Prep20

Hands-On Cook0

Hands-Off Cook35

Passive0

Total Time55

Recipe Serving Size10

Aluminum Foil, Baking sheet, Cutting board, Fine-Mesh Strainer, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, Sharp Knives

5 delicata squash sliced in half with seeds removed, sliced into half inch thick half-moon slices
31 ounce canned chickpeas drained and rinsed
1 tablespoon extra virgin olive oil
1 teaspoon Kosher salt
½ teaspoon freshly ground black pepper to taste
1/2 teaspoon ground cinnamon
1/4 teaspoon paprika
6 sprig fresh thyme
2/3 cup dried cranberries
2/3 cup pumpkin seeds
6 cup kale stemmed and chopped
2 1/2 cup quinoa cooked according to package directions
5 tablespoon pure maple syrup

Cook quinoa according to package directions.
Preheat the oven to 350 degrees F
Line a large baking sheet with foil and set aside. In a large mixing bowl, toss together the delicata squash, chickpeas, olive oil, salt, pepper, cinnamon, paprika, and whole thyme sprigs until mixed well. Spread the mixture out in an even layer on the baking sheet.
Place in the oven to bake for 30 minutes. After 30 minutes, remove the sheet pan from the oven and add the dried cranberries and pumpkin seeds to the baking sheet. Return the baking sheet to the oven and bake for an additional 5 minutes.
Remove after 5 minutes. Arrange the chopped kale in a large bowl. Top with cooked quinoa and the warm ingredients from the baking pan. Drizzle with maple syrup and enjoy!

Reheating Instructions

Heat in 350 degree oven for 15-20 minutes until heated through.