2 or 4 Serving
Dinner
Roasted Butternut & Kale Bowls
with Crunchy Chickpeas & Apricot Vinaigrette
INGREDIENTS
Allergens: tree nuts
INSTRUCTIONS
1
Cook the millet
2
Roast the squash and chickpeas
3
Make the cheese balls
4
Make the apricot vinaigrette
5
Serve
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