Butternut Squash Harvest Bowl
View original ↗
Fit Foodie Finds · by Emily Richter★ 5.0 (1)

Butternut Squash Harvest Bowl

NUTRITION · PER SERVING70M COOK
CAL 15%·PRO 18%
CARBS 54G71% OF CAL
8G FIBER0G ADDED0G INTRINSIC29G OTHER17G TOTAL SUGAR
FAT 8G24% OF CAL
1G SAT7G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A harvest bowl with wild rice, roasted butternut squash and brussels sprouts, fresh kale, apples, and cherries, dressed in a tahini vinaigrette. Balanced, colorful, and seasonal.

mainamericangrain bowlbowldairy freegluten freevegetarian
View the full recipe on Fit Foodie Finds →

We index the facts; the cooking instructions live with the creator.

Nutrition & ingredients

Ingredients

serves 6
  • 1 cup wild rice
  • 4 cups water
  • 4 cups brussels sprouts (quartered)
  • 1/2 yellow onion (sliced)
  • 2 tablespoons olive oil
  • 1/2 teaspoon garlic powder
  • salt and pepper (to taste)
  • 4 cups butternut squash (peeled and cut into 1-inch cubes)
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 cup water
  • 1 medium apple (thinly sliced)
  • 1 cup packed baby kale
  • 1/4 large red onion (thinly sliced)
  • 1/2 cup dried cherries or cranberries
  • 1 tablespoon lemon juice
  • 1/2 teaspoon honey
  • 1 teaspoon apple cider vinegar
  • pinch of salt
  • 2 tablespoons tahini
  • 1/4 teaspoon garlic powder
  • 2 teaspoons balsamic vinegar
PREP
20M
SODIUM
275MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.