Description

A healthy, seasonal dinner or lunch made with apples, squash, and kale. Easy to meal prep and gluten-free with a vegan option.

Ingredients

Scale

Bowls

2/3 cup dry wild rice
3 cups peeled and cubed winter squash (see notes)
1/2 tablespoon coconut oil or olive oil, plus more for drizzling
1/2 teaspoon chili powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
4 cups shredded kale, loosely packed and thick stems removed
1 large apple, diced
1/4 cup roasted pumpkin seeds
1/4 cup dried cranberries, optional
1 lb cooked chicken breast (or protein of choice)
sea salt and pepper to taste

Ginger Maple Tahini Sauce

1/2 cup tahini paste
1 tablespoon pure maple syrup, plus more to taste
2 tablespoons apple cider vinegar
1 scant tablespoon freshly grated ginger
1/4 cup warm water, plus more if needed
1/4 teaspoon sea salt, plus more to taste
pepper to taste

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Instructions

Make the rice. Add 2/3 cups of wild rice, 2 2/3 cups of water, and a bit of salt to a saucepan and bring to a bowl (move on to the next step while waiting for the water to boil). When the water is boiling, reduce the heat to low, cover, and gently simmer for 45 minutes or until rice is desired chewiness. Drain the rice using a colander.
Roast the squash. Preheat the oven to 400 degrees F. In a large bowl, mix together the peeled and cubed squash with 1/2 tablespoon of oil, the spices, and a bit of salt. Arrange the squash evenly on a baking sheet and roast for 20-25 minutes, flipping halfway through.
Prep the kale. Add the shredded kale to a bowl. Drizzle with a bit of olive oil, sprinkle with salt, and massage with your hands until softened, about 1-2 minutes. Set aside.
Make the ginger maple tahini sauce. Add all sauce ingredients to a bowl and mix until smooth and creamy. Add more water, 1 tablespoon at a time, until desired consistency is reached.
Assemble. To each bowl, add 1/2 cup wild rice, 1/2 cup roasted squash, 1/4 of the total diced apple, 1/4 of the total massaged kale, and cooked protein. Drizzle with ginger tahini maple sauce and top with pumpkin seeds and dried cranberries (if using).

Notes

Shown here is red kuri squash, but any winter squash or even sweet potatoes can be used. To save time peeling and cubing the squash, look for pre-prepped winter squash in the produce aisle or try delicata squash because you can eat the skin!