You know those times where it's like your living the movie The Hangover – the 1st one, of course, it's best – and you don't know what or when but you know it did happen. It really truly did happen and you need a get-out-of-jail-card? We're all talking about bad eating, right? Because I can't help you with actual, real-deal jail, but I can tell you that if it's bad eating then this is the cure. I'm not gonna lie – I had something sorta like this at Starbucks a few months back when I was nonstop traveling and wanted to make my own version so here it is. But, no, I cannot serve you a Triple Mocha Latte with it.
trimmed, peeled, seeded and small dice
ends trimmed and separated into leaves
can use tahini, almond butter, or peanut butter
Heat oven to 400°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil then drizzle butternut squash with just enough oil to coat the squash, add a pinch of salt and pepper, and toss to coat. Arrange squash on one half of the baking sheet and roast until just starting to become tender, about 10 minutes. Toss kale sprouts with remaining oil then add to baking sheet and roast both squash and kale 10 minutes until squash is fork tender and kale sprout leaves are crisp like kale chips.
This bowl is a great way to use up leftover grains - feel free to substitute any whole grain you like for the brown rice.
Meanwhile, make the dressing by combining the cashew butter, lemon juice, vinegar, honey, garlic, water, and a pinch of salt and pepper in a mini food processor or blender. Process until mixture is smooth (it should be thicker like a dip and not pourable).
Dressing can be made up to 4 days ahead – keep refrigerated until ready to use. Go ahead and use another nut butter in place of the cashew butter as desired.
To serve, arrange the grains among two to three bowls, top with a bit of the chickpeas, carrots, beets, squash, and kale sprouts and a spoonful of the cashew dressing. Pass more cashew dressing on the side.
Food styling and photogaphy by Aida Mollenkamp