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Fall Harvest Bowl

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5 from 3 reviews

Ingredients

Scale

For the squash

  • 1 2-pound butternut squash, peeled, deseed, cut into small dice
  • 2 tablespoon olive oil
  • 1 heaping teaspoon chili powder
  • Kosher salt and freshly cracked pepper to taste

For the millet

  • 2 cups boiling water
  • 1 cube Massel "beef" bouillon cube
  • 1 cup raw millet
  • 1/4 teaspoon kosher salt
  • 1 tablespoon vegan butter, optional

For the kale salad

  • 3 cups tightly packed, shredded Lacinato kale
  • 1/4 teaspoon fine sea salt
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil

Assemble the Fall Harvest Bowl

  • 1 batch millet
  • 1 batch chili spiced roasted butternut squash
  • 1 cup caramelized onions
  • 1 batch kale salad
  • 1/2 cup roasted pepitas
  • Teff "polenta" fries, optional

Instructions

Prepare the butternut squash

  1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.
  2. In a large mixing bowl combine the cubed squash with the oil, chili powder, salt and pepper. Mix well then spread the butternut squash into an even layer on the prepared baking sheet. Roast in the oven for 30-35 minutes until tender and the edges are beginning to brown. Set aside.

Prepare the millet

  1. Dissolve the Massel "Beef" bouilon cube into the boiling water and set aside.
  2. In a large, dry saucepan, toast the raw millet over medium heat for 4-5 minutes or until it turns a rich golden brown and the grains become fragrant. Watch them closely so that they don't burn. Add the prepared Massel broth and the salt the to pan, be careful the pan is hot so it might splatter. Stir well then increase the heat to high and bring to a boil.Decrease the heat to low, drop in the vegan butter and cover the pot. Simmer until the grains absorb most of the water about 15 minutes. Once the water has been absorbed turn off the heat and let sit covered for 10 minutes. Fluff with a fork before serving.

Make the kale salad

  1. Place the shredded kale, salt, and lemon juice in a large mixing bowl and gently "massage" with your hands for 3-5 minutes until the kale is tender. Add the olive oil and "massage" for 1 minute longer.

Assemble the Fall Harvest Bowl

  1. Divide the millet equally into 4 bowls, top each bowl with 1/4 of the squash, 1/4 of the caramelized onions, 1/4 of the kale salad, 1/4 of the pepitas, and add 3 or 4 teff "polenta" fries if you wish. Serve immediately.

Find it online: https://thismessisours.com/fall-harvest-bowl/

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