Hello fall! The weather is finally starting to cool down and all the autumn vegetables are showing up at the farmers’ market and the natural grocer. This is my absolute favorite time of the year, and I am ready to trade in shorts for sweaters, fans for cozy blankets, and zucchini for butternut squash.
This harvest-inspired edition of a nourish bowl is everything you need to get into the autumn spirit, and bonus: is super easy to make! I make everything during meal prep, and then I have easy bowls for the whole week!
4 large handfuls of mixed greens or kale, chopped
1 butternut squash
1 cup wild rice
1 honeycrisp apple
2 chicken breasts
1/4 cup pomegranate seeds
1 teaspoon cinnamon
2 tablespoons avocado oil
1/4 cup tahini
2 tablespoons maple syrup
1/2 cup olive oil
*Note: For quick weekday meals, prepare the rice, butternut squash and chicken in advance and reheat on the stovetop or in a toaster oven when ready!
Preheat the oven to 400 degrees.
Cook the rice according to the package’s instructions. Cook with bone broth for even more nutrients!
While the rice cooks, peel and chop the butternut squash into 1/2″ squares. In a bowl, mix thoroughly with avocado oil and cinnamon and place on a parchment-lined baking sheet. Bake for 30-40 minutes, stirring occasionally.
Place the chicken breasts in a oven-safe covered dish and add 1/4 cup of filtered water. Cover and bake for 30 minutes.
While the rice, butternut squash, and chicken cook, prepare the dressing by whisking together the tahini, olive oil, and maple syrup. Set aside.
When the chicken is done, shred using two forks.
To assemble the bowls: Place a handful of greens into each bowl. Top with 1/4 of the chicken, butternut squash, and wild rice. Slice the apple and avocado, and add 1/4 to each bowl. Top with pomegranate seeds and drizzle with dressing.