Fall Nourish Bowl with Creamy Maple Pumpkin Dressing

---

NOURISH BOWL SZN IS HERE!

Although I eat nourish bowls year round, they really do hit different in the fall and winter months. This bowl is one that I make on repeat, it’s also super easy to switch up ingredients so you’ll never get bored of the same meal. It’s great to “ingredient prep”, as I like to call it, for recipes like these - so when you’re ready to eat, all you have to do is throw together the bowl. You could prep a bunch of quinoa, various roasted veggies and winter squashes, and crunchy chickpeas, then mix and match ingredients and top with seeds of choice when you’re ready to serve.

For this recipe, the dressing is definitely the star of the show. And of course because it’s fall, I had to include the pumpkin in there. It adds a slight sweetness while also being super creamy, and seriously goes well with every nourish bowl recipe. Feel free to double the recipe and store it in a mason jar or large container for the yummiest salad or grain bowl topping throughout the week.

Make it for the yummiest, easiest, and most seasonal work-week lunch or dinner!

RECIPE:

Ingredients:

• 1 cup cooked quinoa

• 1-2 bags of arugula

• 1 small acorn squash (can sub any winter squash - butternut, delicata, etc.)

• 1 small head of broccoli, chopped (or veggies of choice)

• 1 can chickpeas, rinsed and peeled

• 3-4 tbsp olive oil

• Raw pumpkin seeds

• Dressing:

  • 1 single serve plain coconut yogurt (or greek yogurt for non-dairy free)

  • 1 tbsp pumpkin

  • 2-3 tbsp maple syrup, depending on taste preference

  • 2 tsp olive oil

Directions:

• Assemble the bowl by putting cooked quinoa on the bottom and arugula on top. Cut acorn squash down the middle and remove seeds. Wrap the squash in a damp paper towel and microwave for 2 minutes, or until soft. Cut into pieces and add to a bowl with broccoli and chickpeas.

• Coat broccoli, squash, and chickpeas in olive oil and bake at 400 for 20-30 minutes, or until desired doneness. Add on top of the arugula and top with pumpkin seeds.

• Combine dressing ingredients in a blender until smooth and pour over the nourish bowl. Store any leftover dressing in a mason jar in the refrigerator and use as a dressing or marinade for future meals.

Enjoy!