Autumn Nourish Bowl / Roasted Wild Bueberries

Autumn Nourish Bowl / Roasted Wild Bueberries

PREP TIME
15 mins

 TOTAL TIME
60 mins
COOK TIME
45 mins		 SERVINGS
Serves 2-4

INGREDIENTS

  • 1 small butternut squash, peeled & diced
  • 10 Brussels sprouts, halved
  • 1 16-oz can of chickpeas, drained, rinsed, and pat dry to removed any water
  • 1 cup of Josh Pond's frozen organic wild Maine blueberries
  • 4 tablespoons olive oil, divided
  • 1 tsp. garlic powder
  • 2 tsp. onion powder
  • 2 tsp. dried parsley powder
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1/4 cup ground Parmesan
  • 1/2 cup hummus
  • 2 cups finely chopped kale
  • Juice from 1 lemon

INSTRUCTIONS

  • Preheat oven to 400°F. Mix the garlic powder, onion powder, dried parsley, salt, pepper, and ground Parmesan in a bowl.

  • One separate parchment-lined baking pans, add the squash, Brussels sprouts, and combined chickpeas and blueberries to each pan. Drizzle with olive oil and sprinkle over the seasoning. Toss to coat. Bake for around 40 minutes, until squash is lightly golden, sprouts are browned, chickpeas are crispy, and blueberries are roasted and bubbly.

  • During baking, add the kale, lemon and a pinch of salt to a bowl and massage to soften the kale.
  • Spread the hummus to the base of the bowls and top with the kale, roasted veg, and the blueberry chickpea mixture.
  • Drizzle over our Apple Cider Vinegar Vinaigrette. Enjoy!

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