We took our popular Buddha bowl and made a warm version for those chilly days, featuring winter produce and a warm apple cider vinaigrette.
Makes: 1 bowl
Serving Size: 401g
Prep Time: 15 minutes
Total Time: 45 minutes
Nutrition Facts: 510 calories / 43.5g carbs / 34g protein / 22g fat
Ingredients:
- ⅔ cup (106g) raw butternut squash (cubed)
- 2 cups (32g) raw kale (ribs removed and chopped)
- ⅓ cup (62g) cooked quinoa
- 3-ounces (85g) cooked chicken breast
- ¼ cup (31g) apple (diced)
- ¼ cup (43g) cooked beets (diced)
- 1 tablespoon (5g) raw pumpkin seeds
- 1 tablespoon(15g) olive oil
- 1 tablespoon (15g) apple cider vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and pepper to taste
Instructions:
- Preheat the oven to 350 degrees.
- Prepare a baking sheet with foil and spray lightly with cooking oil. Place the butternut squash cubes in an even layer, with a sprinkle of salt.
- Bake for 30-35 minutes until softened.
- Meanwhile, lightly saute the kale in a large pan on medium heat until the leaves turn vibrant green and are slightly warm. Remove from heat.
- Place kale at the bottom of your serving bowl first.
- Add cooked butternut squash, quinoa, chicken, apple, beets, and pumpkin seed on top.
- In a small mixing bowl, combine olive oil, vinegar, mustard, honey, salt, and pepper. Whisk well and microwave for 30-45 seconds.
- Drizzle dressing over bowl and enjoy!
