Hearty Fall Bowls

A hearty fall bowl: lentils, wheatberries, massaged kale, and curry roasted butternut squash and aubergine. Super cozy and delicious!

1 1/2 cup butternut squash, chopped
1 cup aubergine, chopped
1/2 cup lentils, soaked overnight
1/2 wheatberries, soaked overnight
2 cups torn or shredded curly kale
2 teaspoons curry powder
1 bay leaf
sea salt and pepper, to taste
2 tablespoons avocado oil
1 tablespoon olive oil

For the Dressing:
1/4 cup extra virgin olive oil
2 tablespoons + 1/2 teaspoon dijon mustard
1/2 teaspoon cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili flakes
1 tablespoon raw honey or maple syrup
1 teaspoon apple cider vinegar or lemon juice
sea salt, to taste

View the full recipe at Gratitude and Greens →