Roasted Butternut & Kale Bowls
with Crunchy Chickpeas & Apricot Vinaigrette
- ½ cup millet
- 13.4 oz chickpeas
- 6 oz cubed butternut squash
- 1 tbsp French mustard & herb blend
- ¼ cup walnuts
- 2 oz Treeline® Cashew Cheese
- 1 tbsp white vinegar
- 2 tbsp apricot preserves
- 4 oz curly kale
- 4 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
- Small saucepan with lid
- Baking sheet
Preheat the oven to 400°F. Combine the millet, 1 cup water, and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed and the grains are tender, about 20 to 23 minutes.
Drain, rinse, and pat the chickpeas dry with paper towels. Add the butternut squash to one side of a baking sheet. Toss with 2 tsp vegetable oil and a pinch of salt and pepper. Add the chickpeas to the other side of the baking sheet and toss with 2 tsp vegetable oil and the French mustard & herb blend. Roast until the chickpeas are crispy and the squash is tender, about 15 to 18 minutes.
Finely chop just half of the walnuts. Roll the cashew cheese into 4 small balls. Add the chopped walnuts to a plate with a pinch of salt and pepper. Roll the cashew cheese balls in the chopped nuts to coat.
In a medium bowl, whisk together the vinegar, apricot preserves, 2 tbsp olive oil, and a pinch of salt and pepper. Taste the apricot vinaigrette and adjust seasoning with salt. Destem the kale and thinly slice the leaves.
Divide the millet between bowls and top with kale, roasted butternut, cashew cheese balls, remaining walnuts, and drizzle with apricot vinaigrette. Enjoy!