Roasted Butternut & Kale Bowls with Crunchy Chickpeas & Apricot Vinaigrette

Roasted Butternut & Kale Bowls

with Crunchy Chickpeas & Apricot Vinaigrette

dinner

Dinner Squash Nuts Leafy Greens Beans/Legumes Salad Grain Bowl Fusion Soy-Free High-Protein Gluten-Free Winter Recipes Seasonal Menu Chef's Choice
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
740
FAT
27g
CARBOHYDRATES
100g
PROTEIN
30g

MAIN INGREDIENTS

  1. ½ cup millet
  2. 13.4 oz chickpeas
  3. 6 oz cubed butternut squash
  4. 1 tbsp French mustard & herb blend
  5. ¼ cup walnuts
  6. 2 oz Treeline® Cashew Cheese
  7. 1 tbsp white vinegar
  8. 2 tbsp apricot preserves
  9. 4 oz curly kale
  10. 4 tsp vegetable oil*
  11. 2 tbsp olive oil*
  12. Salt and pepper*
  13. *Not Included
  14. For full ingredient list, see Nutrition
Allergens: tree nuts
Nutrition

TOOLS

  • Small saucepan with lid
  • Baking sheet

INSTRUCTIONS

1
Cook the millet

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.

2
Roast the squash and chickpeas

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.

3
Make the cheese balls

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.

4
Make the apricot vinaigrette

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.

5
Serve

Divide the millet between bowls and top with kale, roasted butternut, cashew cheese balls, remaining walnuts, and drizzle with apricot vinaigrette. Enjoy!