3 cups of chopped butternut squash (about half the squash)
3 cups of chopped apple
1 400g can organic chickpeas drained and rinsed
2 tbsp olive oil
1 tsp maple syrup
1 tsp cinnamon
1/4 tsp nutmeg
2 cups quinoa
large handful of kale (stalks removed)#
2 tbsp of pumpkin seeds
Cashew apple cider dressing
1 cup of cashews (soaked for at least one hour)
1 small shallot
1/4 cup apple cider vinager
1 Tbsp dijon mustard
1 Tsp Honey
3 Tbsp olive oil
1/2 cup water
Pinch of salt
preheat oven to 180 degree celcius
In a large bowl, toss butternut squash, apples and chickpeas with 1 Tbsp of olive oil, maple syrup,cinnamon, nutmeg, and pinch of salt.
Transfer onto a large baking tray lined with baking sheet and roast for 30 minutes, until everything is tender and chickpeas are crisp.
Cook quinoa according to package instructions
Add kale to the large bowl and toss the remaining olive oil and pinch of salt, bake on a baking sheet lined baking tray for 10 minutes.
Divide quinoa evenly between bowls, add chickpeas, squash, apple and kale. Drizzle cashew apple cider dressing over top and sprinkle with pumpkin seeds.
For the Cashew Apple Cider Dressing:
In a high-speed blender or food processor, blend or pulse all ingredients together until smooth and creamy. Drizzle over fall harvest buddha bowls.