Fall Harvest Bowl
beardandbonnet.com
beardandbonnet.com
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Ingredients

  • 1 2- pound butternut squash, peeled, deseed, cut into small dice
  • 2 tablespoon olive oil
  • 1 heaping teaspoon chili powder
  • Kosher salt and freshly cracked pepper to taste
  • 2 cups boiling water
  • 1 cube Massel "beef" bouillon cube
  • 1 cup raw millet
  • ¼ teaspoon kosher salt
  • 1 tablespoon vegan butter, optional
  • 3 cups tightly packed, shredded Lacinato kale
  • ¼ teaspoon fine sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 1 batch millet
  • 1 batch chili spiced roasted butternut squash
  • 1 cup caramelized onions
  • 1 batch kale salad
  • ½ cup roasted pepitas
  • Teff "polenta" fries, optional
  • 2 cups water
  • 1 Massel "chicken" bouillon cube
  • ½ cup teff
  • olive oil

Instructions

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