Tomato and Butternut Squash Grain Bowls with Chickpeas and Herb-Lime Dressing

Hearty wheat berry grain bowls with roasted tomatoes, butternut squash, chickpeas, avocado, salty ricotta salata and a zippy herb-lime dressing.

For the Grain Bowls:
1 lb cocktail tomatoes, halved
2 tablespoons extra-virgin olive oil, divided
1 tsp. salt, divided
2 cups peeled and cubed butternut squash
1/2 tsp. black pepper
1/4 tsp. ground cumin
1 (16-ounce) can chickpeas, rinsed and drained
2 cups cooked wheat berries
2 avocados, pitted, peeled and diced
1/2 cup crumbled ricotta salata

For the Herb-Lime Dressing:
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
1/2 cup fresh basil leaves
1/2 cup vegetable oil
1/4 cup fresh squeezed lime juice
1 tsp. lime zest
1 tsp. honey
1 tsp. minced fresh ginger
1 garlic clove, peeled
Salt and black pepper

View the full recipe at Floating Kitchen →