Harvest Bowl by Nicole Derdabi

Ingredients

• 1 whole Butternut Squash
• 1 whole Red Onion
• 1 bunch Kale
• 150 grams Wild Rice
• 250 grams Tofu
• 400 grams Chickpeas
• 1 tsp Paprika
• 1/2 tsp Cinnamon, Ground
• 1 tsp Oregano, Dried
• 1 whole Lemon
• 1 Tbsp Wheat-Free Tamari, Low Sodium
• 3 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Tahini
• 1 Tbsp Pure Maple Syrup
• 1 clove Garlic
• 1/2 Tbsp Balsamic Vinegar
• 1/2 tsp Dijon Mustard
• 1/2 tsp Sea Salt
• 3 pinches Pumpkin Seeds
• 3 pinches Pecans, Roasted
• 3 Tbsp Sauerkraut
• 1 bunch Thyme, Fresh
• 2 pinches Chili Flakes