Ingredients
1 medium butternut squash, cut into 1/2” cubes
1, 15 ounce can chickpeas, drained and rinsed
1 small red onion, sliced thin
2 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt
1 teaspoon Zaatar seasoning
6 cups chopped kale
1 English cucumber, diced or sliced thin
1/4 cup dried currants, cranberries, or cherries
1/4 cup pumpkin seeds
Dressing:
3/4 cup full fat Greek yogurt
3 tablespoons lemon juice
2 tablespoons shredded parmesan cheese
1 tablespoon dijon mustard
1 tablespoon capers
1 tablespoon extra virgin olive oil
1 clove garlic
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
Instructions
Preheat oven to 425°F and line a baking sheet with parchment paper.
Add butternut squash, chickpeas, and onions to the pan. Drizzle with 2 tablespoons olive oil, zaatar seasoning, and 1/2 teaspoon salt. Toss to coat and roast for 20 minutes.
While the veggies are roasting, wash and spin dry the kale to remove the water.
Add all of the dressing ingredients into a blender or food processor and blend until smooth – set it aside until you assemble the bowls
When the veggies are done, divide the kale between 4 bowls and then divide all of the vegetables among the 4 bowls. Top with dried fruit and pumpkin seeds and drizzle the dressing over the top, leaving some on the side if you want more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes