Warm Fall Harvest Nourish Bowl

Recipes
Written By Sydney Navid

INGREDIENTS

Roasted brussels sprouts, delicata squash, and cabbage

Cooked quinoa

Kale massaged with oil

Tahini

Lemon juice

Maple syrup

Sea salt

Optional garnishes: pomegranate seeds, dried cranberries, pumpkin seeds, and/or chopped parsley

METHOD

  1. While the veggies roast and quinoa cooks, make the tahini. In a bowl, combine 1/4 cup of tahini, juice from a lemon, a splash of maple syrup, and salt. Whisk until a thick paste forms. Slowly add in water to thin out the tahini. Once desired consistency is reached, taste and adjust for seasoning.

  2. Assemble the bowl. Top the massaged kale with quinoa and veggies. Drizzle with tahini and garnish with chopped chopped parsley, pomegranate, and/or pumpkin seeds. Enjoy!

Sydney Navid
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The Best Roasted Brussels sprouts, Delicata Squash, + Cabbage