12ouncesbutternut squashtrimmed, peeled, seeded and small dice
2tablespoonsextra-virgin olive oildivided
kosher salt
Freshly ground black pepper
4ounceskale sproutsends trimmed and separated into leaves
For The Cashew Lemon Dressing:
1/2cupcashew buttercan use tahini, almond butter, or peanut butter
1tablespoonfreshly squeezed lemon juice
1tablespoonwhite balsamic vinegar
1mediumgarlic clove
1/4cupcold water
2teaspoonshoney
kosher salt
Freshly ground black pepper
For Assembly:
2cupscooked brown riceor another cooked whole grain
2mediumcarrotsgrated
1mediumbeetgrated
2cupsfresh cooked chickpeasor one 16-ounce can, drained
Instructions
Roast The Butternut Squash: Heat oven to 400°F and arrange a rack in the middle. Line a rimmed baking sheet with aluminum foil or parchment paper 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 in one layer on one half of the baking sheet and roast until just starting to become tender, about 15 minutes.Toss kale sprouts with remaining oil then add to baking sheet and roast both the squash and kale another 10 minutes until squash is fork tender and kale sprout leaves are crisp like kale chips.
Make The Cashew Dressing: 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).
Serve The Grain Bowl: 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.