Julie Morris
Sep 12, 2017
Updated: May 1, 2020
A feast of complimentary seasonal produce such pomegranate and acorn squash, you can make all the components to this lunch bowl ahead of time, and enjoy as a quick meal for several days throughout the week!
MAKES 4 SERVINGS
2 tablespoons olive oil
1 tablespoon maple syrup
3 tablespoons Navitas Naturals Pomegranate Powder
2 tablespoons apple cider vinegar
½ teaspoon dijon mustard
Sea salt and ground black pepper
6 cups purple kale, stemmed and chopped
2 medium acorn squash
¼ cup coconut oil, divided
2 tablespoons minced fresh sage
½ cup unsweetened almond milk
3 cups cooked red quinoa
½ cup fresh pomegranate seeds
¼ cup roasted and salted sunflower seeds
1 sweet apple (such as Fuji or Gala), chopped
In a small bowl, whisk together the olive oil, maple syrup, pomegranate powder, apple cider vinegar, Dijon mustard, ½ teaspoon sea salt, and ½ teaspoon ground black pepper until completely emulsified. Toss as much of the dressing as desired with the kale.
Set aside.
Preheat the oven to 425° F. Cut the squash in half lengthwise, and scoop out the seeds. Rub the interior cavity with coconut oil, and season with salt and pepper.
Place the squash flesh-side down on a baking sheet, and roast in the oven for 30 minutes, or until tender when pierced with a fork. Remove from the oven and let the squash cool for a moment.
Melt the remaining 3 tablespoons of coconut oil in a small skillet. When hot, stir in the sage and cook for two minutes. Add the sage and the hot oil to a food processor. Scoop out the flesh from the cooked acorn squash and into the food processor as well. Process the ingredients into a thick puree, then add the almond milk, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Puree again until the squash is a smooth consistency.
To assemble, divide the dressed kale amongst 4 bowls. Spoon in the squash puree on one side, followed by the quinoa on the other. Sprinkle the bowls with pomegranate seeds, sunflower seeds, and apples. Enjoy warm or cold!
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