Miso Tahini Fall Nourish Bowl

The perfect autumn lunch. It’s great for meal prep too. If you plan on meal prepping, I suggest roasting double the vegetables and make a big batch of the dressing. 

THE RECIPE

Ingredients:

Chopped carrots

Chopped acorn squash

1 can of chickpeas (strained, rinsed and dried)

Chopped pecans.

Throw everything into a large bowl. Lightly coat with olive oil, sea salt and black pepper.

Roast for 15-20 min at 375 degrees

While the vegetables are  roasting, prep your kale.

Add a dash of olive oil, lemon juice and sea salt. Massage thoroughly. Set aside.

For the miso tahini dressing, add:

2 tablespoons of tahini

1 tsp organic miso

Juice of 1/4 lemon

A dash of hot water

Whisk together until desired consistency. Add a bit more water if it’s too thick. 

Once the vegetables are done, put your bowl together. Top with dressing and cranberries. Enjoy!

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Questions or comments? Please comment below