Customize It
Winter Harvest Grain Bowls
with Roasted Chickpeas, Squash & Cooked Brown Rice Blend
Keep It Vegetarian
Details
Hearty chickpeas and butternut squash are coated in garlic pesto, roasted until tender, then tossed with baby kale, a brown rice blend, and a maple vinaigrette. It's finished with crumbles of tangy feta and a drizzle of roasted red pepper pesto.
6g Fiber Or More
600 Calories Or Less
Ingredients
1 each
15.5-oz can Chickpeas
8.5 oz
Pre-Cooked Brown Rice Blend
½ lb
Diced Butternut Squash
3 oz
Baby Kale
1 ½ oz
Feta Cheese
3 tbsp
Roasted Garlic Pesto
1 tbsp
Apple Cider Vinegar
1 tbsp
Maple Syrup
3 tbsp
Roasted Bell Pepper Pesto
2 tbsp
Roasted Pistachios
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the chickpeas & squash
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Line a sheet pan with foil. Place the drained chickpeas and squash on the foil. Drizzle with the garlic pesto and olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 23 minutes, or until browned and tender when pierced with a fork (be careful, as the chickpeas may pop as they roast). Remove from the oven.
step 2
Make the salad & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. In a large bowl, whisk together the maple syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the kale, warmed rice, and roasted chickpeas and squash. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the feta (crumbling before adding), red pepper pesto, and pistachios. Enjoy!
Ingredients
1 each
15.5-oz can Chickpeas
8.5 oz
Pre-Cooked Brown Rice Blend
½ lb
Diced Butternut Squash
3 oz
Baby Kale
1 ½ oz
Feta Cheese
3 tbsp
Roasted Garlic Pesto
1 tbsp
Apple Cider Vinegar
1 tbsp
Maple Syrup
3 tbsp
Roasted Bell Pepper Pesto
2 tbsp
Roasted Pistachios
Note: Measurements are for 2 serving recipes.
Instructions
step 1
Roast the chickpeas & squash
Preheat the oven to 450°F. Wash and dry the fresh produce. Drain and rinse the chickpeas. Line a sheet pan with foil. Place the drained chickpeas and squash on the foil. Drizzle with the garlic pesto and olive oil; season with salt and pepper. Toss to coat and arrange in an even layer. Roast 17 to 23 minutes, or until browned and tender when pierced with a fork (be careful, as the chickpeas may pop as they roast). Remove from the oven.
step 2
Make the salad & serve your dish
Meanwhile, cut a 1-inch vent in the package of rice. Microwave on high 1 to 2 minutes, or until heated through. Transfer to a bowl. Drizzle with olive oil and season with salt and pepper; stir to combine. In a large bowl, whisk together the maple syrup, vinegar, and a drizzle of olive oil; season with salt and pepper. Add the kale, warmed rice, and roasted chickpeas and squash. Toss to combine. Taste, then season with salt and pepper if desired. Serve the salad topped with the feta (crumbling before adding), red pepper pesto, and pistachios. Enjoy!
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