• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

greens & chocolate

Where healthy cooking meets sinful indulgence

  • home
  • contact
  • recipes
  • work with me
    • work with me
    • privacy policy
  • family
  • Privacy Policy
You are here: Home / dinner / Autumn Nourish Bowls with Maple Almond Dressing

Autumn Nourish Bowls with Maple Almond Dressing

September 14, 2016 by Taylor 1 Comment

Jump to Recipe Print Recipe

Savor all the fall produce with these healthy and nourishing Autumn Nourish Bowls with Maple Almond Dressing!

Autumn Nourish Bowls with Maple Almond Dressing - Closeup on Delicious Carrots

We started the week with a super indulgent (but so so so worth it) treat with my Caramel Pumpkin Magic Bars, and now we’re onto something a little more nutrient packed: Autumn Nourish Bowls with Maple Almond Dressing.  Moderation, y’know?

I’m kind of on a roll with the bowls.  I seriously can’t get enough of them.  First the Thai Peanut Turkey Rice Bowls and now these super delicious and healthy Autumn Nourish Bowls with Maple Almond Dressing.

Autumn Nourish Bowls with Maple Almond Dressing - Full Bowl Centered on the TableAs soon as I saw butternut squash popping up in the farmers market I filled my basket (a.k.a. my five-year-old reusable bag) with them.  I love stocking up on winter squash because if you keep them in a relatively cool spot, they’ll stay good for months.  Just don’t keep them on top of your refrigerator.  I learned that lesson the hard way.

Just Me?

I’m also super excited that brussels sprouts are back in season, meaning the full stalks are at TJs and at the farmers market!  I love buying them that way, as much of a pain in the butt they are to carry in a bag.  Like, there’s no good way to put it in?  It’s just, awkward.  But worth it to be all like, heyyyy I’m buying a whole freaking stalk of brussels sprouts!  Just me?

Autumn Nourish Bowls with Maple Almond Dressing - Closeup on the Bowl Full of Healthy Dish

Anyways, these bowls have quite a few components going on, but all delicious things.

Autumn Nourish Bowls with Maple Almond Dressing

First, perfectly roasted, paprika spiced butternut squash.  It makes my heart go pitter patter.

Then, maple and balsamic roasted brussels sprouts.  Gahhhh so delicious.

Next up, crispy sautéed chickpeas and kale.  Both stellar.

You top a bed of your favorite whole grain (I used Bob’s Red Mill – not sponsored – Whole Grain Medley because it’s delicious and healthy) with all of these goodies and then drizzle it with a super simple Maple Almond sauce.  To die for.

Aaaaand since we’re being all virtuous by eating all the veggies for dinner, we can have a pumpkin bar or two to balance it all out, right?!

Autumn Nourish Bowls with Maple Almond Dressing - Hands Holding the Healthy and Flavordul Dish

Autumn Nourish Bowls with Maple Almond Dressing

Print Rate

Ingredients

  • 3 cups cooked whole grains such as millet, brown rice, quinoa, wheat berries, freekah, farro, etc. I used Bob's Red Mill's Whole Grain Medley

For the squash:

  • 1 medium butternut squash peeled, de-seeded and cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt

For the brussels sprouts:

  • 1 lb brussels sprouts halved
  • 1 tablespoon coconut oil melted
  • 1 tablespoon maple syrup
  • 1 tablespoon balsamic vinegar
  • 3 cloves garlic
  • 1/2 teaspoon salt

For the chickpeas and kale:

  • 1 15 ounce can chickpeas, drained and rinsed
  • 1 tablespoon olive oil
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon salt
  • 3 cups kale roughly chopped

For the Maple Almond Dressing:

  • 1/2 cup almond butter
  • 2 tablespoons olive oil
  • 1 tablespoon maple syrup
  • 2 teaspoons soy sauce
  • juice of 1 lemon
  • dash of salt

Instructions

  • Cook your grains according to package directions.
  • Meanwhile, make the rest of the bowl.
  • Preheat oven to 400 degrees. Line baking sheet with foil and spray with cooking spray.
  • Toss butternut squash with olive oil, paprika, and salt.
  • Place on baking sheet and bake for 40-45 minutes.

For the brussels sprouts:

  • Cut each brussels sprout in half.
  • Toss with coconut oil, maple syrup, balsamic vinegar, garlic, and salt.
  • Place on second baking sheet and place in oven when there are 25 minutes left for the squash, and roast for 25 minutes.

For the chickpeas:

  • In a medium-large skillet, heat 1 tablespoon of olive oil over medium heat.
  • Add chickpeas, cumin, chili powder, and salt, and toss to combine.
  • Saute for 10-12 minutes, stirring occasionally.
  • Add chopped up kale and cook another 4-6 minutes, stirring often so kale gets mixed around, until kale is bright green and cooked.

To make the dressing:

  • Add all ingredients to food processor and puree until smooth.
  • Assemble bowls by adding your desired amount to each bowl and drizzling with maple almond dressing.
  • Enjoy!
Tried this recipe?Mention @greensnchocolate to let me know!
Need more ideas?Find all of my recipe pins @greenschocolate

Pin this recipe for later

Click here or on the image below to pin this Autumn Nourish Bowls with Maple Almond Dressing recipe for later!

Autumn Nourish Bowls with Maple Almond Dressing Super Long Collage of Three Images and Text Overlay

P.S. Looking for more autumn recipes? Check out these:

  • Butternut Squash Brussels Sprout Gratin
  • Butternut Squash Whipped Sage Cream Cheese Crostini
  • Baked Butternut Squash and Gouda Tortellini
  • Pumpkin Pie Bars with Maple Whipped Cream
  • Crunchy Honey Butternut Squash Casserole

related posts:

Cheesy Asparagus Crescent Roll Bundles
Peppermint Cream Cheese Swirl Brownies
pumpkin waffles with cinnamon cream cheese drizzle
Pin51
Share
Tweet
Share
Yum
51 Shares

Filed Under: dinner, main dish, recipe, vegetarian Tagged With: autumn bowl, bowl, brussels sprouts, buddha bowl, butternut squash, chickpeas, kale, nourish bowl, whole grains

Previous Post: « Caramel Pumpkin Magic Bars
Next Post: Healthy Weekly Meal Plan Week of 9.17.16 »

Reader Interactions

Comments

  1. Ashley@CookNourishBliss says

    September 14, 2016 at 3:50 pm

    Gah these bowls are so right up my alley and making me sooo hungry for dinner!! haha I LOVE brussels and butternut together!

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

About Me

Hi! Welcome to greens & chocolate, where healthy cooking meets sinful indulgence. I'm Taylor, a Minnesota girl who loves eating healthy, a daily chocolate indulgence, and running, yoga, and chasing after my sons to balance it all out. I'm so happy you stopped by, and hope you enjoy the recipes I have to share!

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

My NEW Cookbook!

Click here to pre-order my cookbook today!

Holiday Favorites

Hasselback Sweet Potato Casserole - Closeup on the Potatoes on the Tray

Hasselback Sweet Potato Casserole

White Cheddar Cauliflower Gratin

White Cheddar Cauliflower Gratin

saltine toffee

Bourbon Pecan Pie Truffles

Bourbon Pecan Pie Truffles

Butternut Squash Lasagna

Butternut Squash Lasagna (Lactose Free and Vegan!)

Footer

About Me

Welcome to greens & chocolate! I'm Taylor and am so excited that you stopped by! I'm a Minnesota girl in my 20's who's loving life with my husband Marc, our son Lars, and our Golden Retriever Maddie. I love cooking healthy meals, but it's essential that I have my dessert. All after a hot yoga class or a run, though! It's all about moderation here at greens & chocolate.

More From the Blog

Instant Pot Chicken Taco Soup
Instant Pot Honey Balsamic Pork Tenderloin

Connect with Me

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • Twitter

Copyright © 2019 · by Shay Bocks · Built on the Genesis Framework · Powered by WordPress