This nourish bowl is described as an easy, delicious, and nourishing fall staple. It features a colorful mix of roasted vegetables, lentils, quinoa, and a creamy tahini dressing, perfect for a healthy and satisfying meal.
1. Prepare your base: Massage kale with a little olive oil and salt until softened. Set aside. Ensure you have cooked brown lentils (seasoned to your liking) and cooked quinoa ready.
2. Cook the kabocha squash: Cut kabocha squash into pieces and cook them in an air fryer at 400°F (200°C) for 12 minutes until tender.
3. Prepare the Brussels sprouts: Marinate Brussels sprouts with coconut aminos, garlic powder, and balsamic vinegar. Air fry them at 400°F (200°C) for 12 minutes until crispy.
4. Make the tahini sauce: In a small bowl, mix together a big spoonful of tahini, coconut aminos, a dash of maple syrup, and garlic powder. Stir until desired flavor and consistency is reached. You may need to add a dash of water to thin it out.
5. Assemble the bowl: Combine the massaged kale, cooked brown lentils, cooked quinoa, roasted kabocha squash, air-fried Brussels sprouts, and sliced red bell pepper in a bowl. Drizzle generously with the homemade tahini sauce.
