Roasted Butternut & Kale Bowls | Plant-Based Recipes
Roasted butternut & kale bowls with crunchy chickpeas & apricot vinaigrette. High-protein, gluten-free, soy-free. Delivered recipes | Sign up now!
Ingredients
- ½ cup millet
- 13.4 oz chickpeas
- 6 oz cubed butternut squash
- 1 tbsp French mustard & herb blend
- ¼ cup walnuts
- 2 oz Treeline® Cashew Cheese
- 1 tbsp white vinegar
- 2 tbsp apricot preserves
- 4 oz curly kale
- 4 tsp vegetable oil*
- 2 tbsp olive oil*
- Salt and pepper*
- *Not Included
- For full ingredient list, see Nutrition
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